Classic Apricot Glaze is an apricot finishing glaze from Pastry Star that brushes onto desserts and pastries for a warm, golden shine. Made with apricot puree concentrate, it sets to a translucent light orange gel that catches the light and deepens the...

Instant Chocolate Pastry Cream Mix is a cold process chocolate pastry cream from Pastry Star that whips up on cold milk alone, with no cooking and no chocolate to melt. A few minutes on the mixer turns the dark cocoa powder into a deep brown cream,...

Instant Custard Cream is a cold process French pastry cream from Pastry Star that comes together in about five minutes, skipping the stove and the tempered yolks of the classic method. Whisked with cold water it sets into a standard pastry cream; with...

Neutral Mirror Glaze is a clear, ready to use finishing glaze from Pastry Star that gives small pastries and cakes a bright, glassy shine. It spreads on flavorless and translucent, so the color of the fruit, mousse, or sponge underneath reads straight...

Seedless Raspberry Jam goes into the oven and comes out intact, holding its shape and deep red color where an ordinary jam would run or bleed into the dough. It is a bake stable raspberry filling from Pastry Star, made in the United States with natural...

Neutral Glaze is a cold process finishing glaze from Pastry Star for fresh fruit, tarts, mousse, and cakes. It brushes straight from the pail and dries to a clear, glossy seal, with no heating or tempering. Thick and syrupy in the pail, it carries a...

Spanish Flan Mix delivers a classic flan, also known as crème caramel, from a Pastry Star powder cooked with whole milk and heavy cream and chilled in ramekins.  Egg yolks give the set its richness and a smooth, clean finish, carried by a...

Meringue Express turns out a classic meringue from water and sugar alone, no fresh whites to separate or fuss over. It is a Pastry Star powder made in the United States, built for the meringue work that runs through a busy pastry kitchen, from piped...

Creme Brulee Mix is a cooked custard base from Pastry Star that delivers the classic torched dessert from a single powder. Cook it with half and half and heavy cream, pour into ramekins, and chill until set. It sets into a dense, silky custard, sweet and...

Florentine Base from Pastry Star is the shortcut to those thin, lacy cookies that set up like spun amber glass. Fold in sliced almonds, spread the batter out, and the oven does the rest. In the heat the blend loosens to a pool of clear caramel, then...

Panna Cotta Base from Pastry Star turns whole milk and heavy cream into a classic Italian panna cotta with a quick cook and a few hours in the cold. It is made with natural ingredients and sets on agar and carrageenan rather than gelatin. The result is a...

Instant Creme Supreme is a cold process French pastry cream from Pastry Star that comes together in about five minutes, off the stove entirely. Whisk the powder with cold water for a standard cream, or with water and heavy cream when you want it richer...