4 New Uses For Classic Pastry Mixes

Save Time And Money With These Clever Pastry Hacks

May 20, 2016

Like an Ikea desk magically transformed into an heirloom vanity set, these basic pastry mixes can be turned into so much more than they seem! Here are a few unique uses for some of our most popular pastry mixes. Send us your favorite pastry hacks at PastryTeam@auifinefoods.com, or visit us on Facebook or tag us on Instagram with #auifinefoods. Happy hacking! 

Macadamia Nut Souffle from Pastry Cream Mix

Producing a perfectly puffed soufflé is a snap when Zurimix Cold Process Pastry Cream mix is the base! The addition of rich Macadamia Paste takes this elegant dessert to the next level of decadence. 

macadamia-souffle-500x500

Raspberry Gelée from Mousse Mix

Put away your thermometers and make a quick raspberry gelée insert for an entremet or layer for a verrine with Martin Braun’s old reliable Alaska-Express Raspberry mix.  

Raspberry-gelee

Perfect Crème Anglaise from Pastry Cream Mix

Stop letting your cooks make scrambled eggs out of your anglaise! Zurimix Cold Process Pastry Cream mix can be thinned with extra whole milk to make a flawless crème anglaise…no chinois required! 

creme-anglaise-500x500

Carrot Cake from Macaron Mix

Who knew that Braun’s Macaron Mix would make such a perfect starting point for a moist (and, incidentally, gluten-free) carrot cake? This classic dessert hits your dessert buffet in no time flat with the help of this handy mix and a charming carrot décor. 

carrot cake cheesecake bars


About the Author
Carolyn Crow is an experienced pastry chef and chocolatier who has traded in emulsifying ganaches for organizing events and tradeshows as AUI’s Event Manager. Even with a Culinary Institute of America Pastry Arts degree and a University of Maryland English Literature degree, Carolyn still believes the best dessert is a brownie sundae and the best book is anything with Harry Potter in it.