Pastry

When you need to whip up a high quality mousse in a hurry, try Cacao Noel's convenient White Chocolate Mousse Mix. Simply whip the powder with milk (or milk and cream), refrigerate for couple of hours, and you have a deliciously creamy, cocoa buttery...

This ingenious mix gives you rich, smooth, high quality dark chocolate mousse for minimum effort. Simply whip the powder with milk (or milk and cream), refrigerate for couple of hours until set, and serve. Perfect as a low-labor dessert option, or as an...

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...

Make perfect custard every time with this easy-to-use Crème Brûlée Hot Process Mix by Pastry 1. It's the easy way to create smooth, rich and consistent custard (aka 'Crème Anglaise) for use in an array of delicious desserts...

Instant Chocolate Mousse Mix from Pastry Star whips up on whole milk alone into a dark chocolate mousse, with no eggs to fold and no chocolate to temper. A few minutes on high speed and it climbs into soft, airy peaks. Dutched cocoa carries a deep, sweet...

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...

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 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...

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...

Lemon Curd Mix from Pastry Star sets a tart lemon curd that slices clean and holds a sharp edge. The base reconstitutes with water and butter, then cooks and chills into a firm, glossy filling. The flavor lands tart and lemony, and the curd firms up...

Hot-process lemon curd powder from Pastry 1, packed five 2.2 lb (1 kg) bags per 11 lb case. Whisk with water, bring to a boil, finish with butter, and chill to set a smooth, bright lemon curd ready for tart shells, layer cakes, verrines, and...

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...