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Pastry cream is a rich, creamy, and thick custard. It frequently serves as a filling in numerous pastry delicacies. The conventional pastry cream recipe uses egg as one of the ingredients that contribute to thickening the cream. When it cooks, the liquid egg gets harder, and when it cools, it either becomes semi-gelled or completely gel. This consistency gives pastry cream its velvety and smooth texture.

Despite the egg's nutritional value and functional properties, the food industries usually choose to replace eggs with other ingredients due to issues in handling, storing, or difficulties found in the process to avoid undercooking or overcooking.

This pastry cream recipe by the Java Biocolloid R&D team does not use eggs. Still, it uses simple ingredients, namely non-dairy creamer, skim milk, sugar, vanilla, water, and agarOLES 50, as a texturizer. This recipe can also make vegan pastry cream by replacing skim milk with a vegetable-based beverage like almond, coconut, soy, or oat.

Of the many recipes formulated by the Java Biocolloid R&D team, it has been proven that agarOLES® contributes very well to the pastiness, creaminess, and spreadability of the final product. With its soft and delicate texture, the pastry cream can be used as post-oven filling pastries, as in eclairs, bombolone, or choux. In addition to the pleasant texture and mouthfeel, the high water binding capacity of agarOLES® can bind water in the system to prevent product syneresis during storage.

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