Emilian cream
It has a luxurious, opulent, genuine flavour.
Fugar has created this project inspired by our peninsula's pastry creams, harmonising the intense taste of the egg with the traditional aromas of home: a touch of vanilla, coffee beans, lemon rind, and to finish, a few grains of salt, an unbeatable addition for emphasising flavour and counteracting sweet notes. Fugar's new egg custard paste is ideal for ice creams and semifreddo.
sugar, glucose syrup, fresh pasteurized egg yolk (20%), coconut oil, modified starch thickener, vanilla pods extract, salt, flavourings, acidifier ascorbic acid, colourings curcumin E160b (ii), preservative potassium sorbate.
130-150 g of paste per kg of white base (recommended corrective 100 g fresh cream 35% fat) or 100-150 g of paste per kg of base for semifreddo.
