Pastry cream, large batches

[Beni31]

What is the most efficient way to make large batches of pastry cream. For example, 12 litres whole milk, 2 kgs yolk. I make smaller batches but how to I increase productivity without effecting quality. How do large bakeries do it from scratch?

[Kerry Beal]

The ones I know use a Bravo here

[Merry Berry]

That is not an overly large batch.  Couple of places I worked, we utilized Tilt Kettles.  But, unless you need 24 gallons per week, I cannot imagine it would be worth you buying a Bravo or Tilt Kettle.  When I have to make large batches like you mentioned, I use some of my larger stockpots (start the milk, sugar and vanilla bean) and a large metal mixing bowl for the yolks, cornstarch, and sugar.  A couple of times, I have had to do it in 2 batches since it was too much for one go, but pastry cream is pretty quick so not a big deal in the long run.