In pastry making, there are some recipes that stand out immediately when made with minimal ingredients and the right technique.

The pastry cream unique to Kovan Bakery is exactly one of these recipes.

While preparing this cream,

we use fresh milk, sugar, and the world-renowned Callebaut chocolate.

Without needing any other binder or eggs, we cook the mixture by bringing it to a boil and allowing it to naturally thicken.

Egg-Free, Naturally Thick

Unlike traditional pastry creams, ours contains no eggs.

Its texture is achieved through the structure of the milk, precise heat control, and the balanced cocoa butter quality of Callebaut chocolate. As a result:

• You get a lighter and cleaner taste experience

• A flavor that highlights the true essence of chocolate

• A balanced texture that complements various sweets

is achieved.

Where Do We Use It?

We use this cream in nearly all of our desserts at Kovan Bakery:

• Éclairs

• Cakes

• Croissant fillings

• Magnolia

• and other creamy & chocolatey desserts

The reason we use the same cream in every product is clear:

Consistency in flavor and the strong feedback we receive from our guests.

One of the Most Loved Flavors by Our Guests

Kovan Bakery guests typically describe this cream as:

• “Perfectly balanced, neither too heavy nor too light”

• “You can really taste the chocolate, and it's not overwhelming”

• “Relaxing because there’s no egg taste”

This shows us that for a good pastry cream, it's not about complex recipes but having the right ingredients and craftsmanship.

Kovan Bakery Touch

What makes this cream special is not just its ingredients;

it's freshly prepared daily,

it's crafted with an artisanal approach rather than an industrial one,

and it complements our desserts without overshadowing their character.

When you enjoy an éclair, a croissant, or a spoonful of magnolia at Kovan Bakery; the smooth chocolaty taste it leaves on your palate comes from this cream.