8/3/2023 0 Comments French whipped cream recipeI have also occasionally used supermarket crème fleurette, but it doesn't whip up as firmly. I usually thin it slightly with either milk or liqueur and sweeten it (I'm not fond of unsweetened cream anyway). I normally use crème crue from my local laitière, which has a lactic culture added and is 40% fat. I've never had trouble with whipping French cream, but I seem to be the only Anglo in existance who can say that. Crème fleurette is often intended for whipping too, but do check the fat content - there are no rules for the use of the term 'fleurette'. If you don't want the slight sourness of crème fraîche then use cream labelled crème liquide, which is the terminology for cream which doesn't have the lactic culture added. The only real secret to whipping cream is to make sure you have something with sufficient fat content (minimum 30%). Using it would mean that your whipped cream was sweet, which you may not want. You can buy 'chantilly mix' in the supermarkets here which is a gel/gum, sugar and vanilla. French chefs habitually add stabilising gums such as a pinch of gum arabic or tragacanth at the end, but the sugar also acts as a stabiliser, as does chilling.Ĭream in Australia can sometimes have a gel/gum such as carrageen added I think. Sugar added at the end allows you to add a little less, and results in a less yellowy coloured whipped cream.Ħ. If you sweeten with granulated or castor sugar, add it at the very beginning to ensure it dissolves completely. If you sweeten with icing sugar you can add it at any time. That's about 2 tbsp per 250ml pot of cream.ĥ. You can use cream with a higher fat content, but add 15% milk to thin it down. Everyone agrees the cream must be well chilled and if you are feeling really serious, put the bowl and the whisk in the freezer for 15 minutes before you start.Ĥ. A creme légere does not have enough fat to hold the air bubbles, a richer cream will not make much volume.ģ. Use a creme liquide with a fat content of 30%. Use a big enough bowl because the cream will double in volume.Ģ. The Golden Rules of Whipping French Cream:ġ. The fridge at the last minute before whipping. The astuce gourmande is to take the cream out of You can buy packets of 'Chantilly mix', which contain the sugar, flavouring and stabilisers to add to your creme liquide / epaisse / fleurette for whipping success. Légere: 'light', products with a fat content of less than 30%, usually somewhere between 15% and 5%.Ĭhantilly: sweetened whipped cream flavoured with vanilla and stabilised with gums. Can be found in the chiller cabinet or as a UHT product. Often used synonymously with creme fraiche by cooks. Often used synonymously with creme fleurette by cooks.įluide: there are no rules covering this term, but usually means creme fraiche with a lower fat content, around 30%.Įpaisse: 'thick' or 'thickened', usually with a lactic ferment. Liquide: pasturised or UHT cream that has a fat content of at least 30%, and has not had a lactic culture or thickener added. Usually creme fleurette is 30-35% and used for whipping, fleurette is 20% and used for pouring, creme fleurette legere is 5-15%. There are no rules about its use, so read labels carefully before buying. This is what I generally buy, as my laitiere delivers it to the house.įleurette: originally the cream that rose to the top of the milk, but it has been adopted by the dairy industry to indicate cream that does not have a lactic culture added. It is not the same as the anglophone sour cream.Ĭreme crue: always unpasturised, but otherwise as above. This makes it ever so slightly sour tasting, lengthens its shelf life, thickens the cream and means it does not separate when heated. If the fat content is lower a product must use a descriptor such as légere or allegée or not use the word creme at all.Ĭreme fraiche: always pasturised, and usually has a lactic culture added. And now for some French cream terminology:Ĭreme: must have a minimum fat content of 30% to be called creme or creme entiere. To use this 'certification' on their products. Take no notice of the 'Flavour of 2011' logo.
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