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Mix for Crème Patisserie

Sometimes it doens’t have to be complicated to be absolutely delicous. Just add water to this mix for crème patissière and it will become a beautifully yellow custard cream which you can use to fill cakes, tarts and pies. A no-nonsense, ‘what you see is what you get’-cream with a delicious vanilla flavour.

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Mix for Crème Patisserie

Sugar, modified starch (potato), milk powder (skimmed), whey powder (milk), vegetable oil and fat (coconut), dextrose (wheat), gelling agent: E516, E450, E339, E401, glucose syrup (dried), preservative: E202, colour: E160b, E101, flavouring.

For allergens, see ingredients in bold. May contain traces of: egg, soy and lupin.

Store in a cool, dry place.


Nutritional values per 100 g

Energy1778 kJ / 424 kcal
Fat9,8 g
of which saturated8,9 g
Carbohydrate78 g
of which sugar58 g
Protein5,3 g
Salt0,9 g
  • 500 g (F10150)
  • 1 kg (F10530)
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Preparation of Mix for Crème Patisserie


Put the mix and water in a bowl.

For one portion, use 100 g mix and 250 ml water.


Place a whisk on your mixer.


Beat the custard for approx. 5 minutes on medium speed to a smooth cream.


Let the cream set for 15 minutes before using it.

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The FunCakes Mix for Crème Pâtissière goes hand in hand with puff pastry, choux pastry, desserts and sponge cakes. And fun fact, it’s bake stable! So next time you bake cupcakes, try adding a layer of crème pâtissière on top of the batter before baking and don’t forget to thank us later.

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