Use this preparation from Ancel to make a delicious white chocolate cream in no time at all for the manufacture of inserts for desserts, fillings or decorations.

The result is a firm and melting white chocolate flavour that will save you time.

You will need 35% MG liquid cream and the preparation.

Simply bring 1 L of cream to a boil, remove from the pan and add 300 g of creaming mix. Blend this mixture until smooth and pour immediately into molds. Refrigerate or freeze according to use.

For the realization of the cremeux, make the previous preparation but cool it to 4°C then whip at high speed until obtaining a smooth cream which can be drawn up with a pocket.

This package of 1kg allows to realize 6 kg of chocolate cream.

Ingredients: sugar, white chocolate 30% (sugar, cocoa butter, whole milk powder, emulsifier (sunflower lecithin), vanilla powder) whey, modified tapioca starch, coconut oil, maltodextrin, gelling agent (carrageenan), flavour.

Possible traces of gluten, milk, egg, nuts.

Capacity : 1 kg.