Creams Before and After Baking: Differences and Uses

The right pastry cream depends on when it is added and how the dessert will be processed and served. Read the directions for the exact product instead of assuming that every cream behaves alike.

Creams for use before baking

These are intended for suitable recipes in which the filling is baked with the pastry, such as croissants, brioche, muffins or tarts. Use the stated processing conditions and a recipe suitable for the cream.

Creams for use after baking

These are added to cooked pastries or chilled desserts, for example layer cakes, choux pastries, spoon desserts and decorations. Some products can also be incorporated into cream, custard or mascarpone.

Products for both applications

Some Dolcincasa creams are suitable before and after baking. Check the individual product page for baking resistance, freezing suitability and any limitations. A single baking temperature or dosage is not appropriate for the whole range.

Practical preparation

1. Choose the cream for the intended application.
2. Stir where directed and prepare it according to the label.
3. Use a suitable piping bag or utensil and dose according to the recipe.
4. For fillings added after baking, allow the pastry to cool as required by the recipe.
5. Store the finished dessert according to all its ingredients.

Flavour and dietary choices

Explore pistachio, chocolate, vanilla, lemon, orange and fruit varieties. Lactose-free options are available, but dietary claims and allergens must be checked product by product.

Storage after opening

Follow the current label. Adding fresh cream, custard or other ingredients may change the finished dessert's storage needs and shelf life.