bobbi2

Can someone enlighten me into what cream does what in France please? I need to make a cheesecake which require a little double cream? I also need to make a chocolate or lemon tart and not sure that creme fraiche is the right substitue her for either of these? Also what is whipping cream? Thank you

dmu

Hi,
Sorry I don't know how to transfer threads, but if you do a Forum search, you'll find a thread by JVC on the same subject. As mentioned, French crème fraîche is too sour for desserts. Whipped cream is Crème Chantilly usually bought in an aerosol. You might like to consider using Mascarpone which tastes like very thick English-type cream.
Others will come along with other suggestions, I rarely use cream myself!

bobbi2

Thanks DMU, I do not use it much either, hence the question. The recipe asks for ricotta and cream cheese, so maybe I am better off just using those two and omitting the cream as well? I will look for thread.

Lorna at Vicenza

I'm in Italy and cream can be funny stuff here if you're not careful and don't know which is which. They have cartons of long life UHT stuff here which is only cooking cream, like for a creamy pasta sauce.

I've made desserts before with ricotta, Philadelphia or mascarpone.

Chatter Static

Bien comprendre la crème - Elle & Vire

creme liquide 35 mg

You can buy Creame Normandy with a fat content of 35% to 40% "MG" this will whip without adding chantilly fix which they tend to use.

La Crème entière semi-épaisse Président

Cream

balding_potter

Pâtisserie is my new hobby. My next new hobby will be buying ever expanding trousers.

I've used crème épaisse (not the crème fraîche stuff) quite happily as a substitute for double cream, and crème Chantilly is perfect for whipping purposes. No need to get the latter in squirty foam form - it whips beautifully all on its own. Crème liquide entière is great as single cream. All are readily available in any supermarket - I use Leclerc as a rule, and have never had any problems finding any of it.

For people who like faffing about with a million ingredients all weighed out to the gram, pâtisserie is über cool. Even feuilletée inversée holds no fear now!

bobbi2

Thank you. That is really helpful. I have seen Creme Epaisse next to the creme fraiche but never been sure. I presume it isn't too sour?

Chatter Static

Or the crème semi épaisse...

balding_potter

No, not sour at all (the crème épaisse). My cat likes it too. I use one (the brand escapes me) that comes in a squidgy stand-up sachet, with a nozzle in one corner. I have also used a variety that comes in a tub, again with no problems, but prefer the sachet. As does the cat.

And indeed, there is a crème semi épaisse, but I've yet to find a use for it in what I do.

All this stuff makes a great custard, too, you know.

babyposer

Hi

I highly recommend you this recipe :

» Cheesecake new-yorkais | Clea cuisine

You can find all the products in your local French supermarket (philadelphia and crème de soja).

bobbi2

bicabica

Just check the fat content - it's always on the label.

UK double cream is about 48% fat. The nearest you're likely to get in France is 42% which is a reasonable substitute. I've seen it in jars in supermarket chiller cabinets. Don't use the long life cartons as they have only about 30% - great for making sauces but hopeless for whipping or making anything that needs to set.

petitefrancaise

Lidl make a high fat creme epaisse, from what I recall, it has the highest fat content of any of the creams in France. If you want it to whip up nice and thick then chill it overnight first.

bobbi2

I think the creme epaisse sounds the best option thank you all. I find the UHT stuff very hit and miss, although have found a good one for my Xmas pud. To be honest I only normally use cream then.

Confusedinfrance

The French do not use crème fraiche for dessert......only for savory dishes. It is an English misconception that is used for anything else. I use the small green check cartons for puddings. Other than that, I bring back the Emlea cream from the UK which has a long life and whips up fine for a trifle .