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 whole milk and water, or a final fold of whipped cream, it turns richer and lighter. Either way the result is silky and sweetly vanilla with a soft buttery note, thick enough to pipe in clean ribbons yet smooth on the spoon. It fills eclairs, napoleons, fruit tarts, and Danish pastries, folds into a mousse, and works as a thickener and stabilizer across other pastry preparations.

Pastry Star offers several cream and custard mixes in the same family. The Instant Chocolate Pastry Cream Mix is the chocolate version, whipped with milk alone. Instant Creme Supreme is a freeze and bake stable vanilla pastry cream, and the Creme Brulee Mix is a cooked custard that sets in ramekins under a torched sugar crust.