kazzo

Can anyone tell me if there is a cream available in France that can be whipped for piping, filling cream mille feuilles and for making things like pavlovas and trifles... If so what sort/make is it, please?

Thanks!

loy loy

I've not found a great one. I have started using icecream in my profiteroles

bigglesworth

Slight change of emphasis. A Spanish friend visited last week, and wanted to make a sort of cheese cake.
She insisted that in Spain there are TWO types of cream (not that we saw when we lived there, but then we were not specifically looking). One for normal use, and a different one for cooking with.
Any ideas/comments?

dmu

Hi, they put the same crème pâtissière in mille-feuilles as in éclairs, religieuses, etc... here. Never cream as such...

Harvester523

creme entiere will work, but it takes a lot of whipping - it's similar to a strong single cream, but I have used it whipped. It's sort of halfway between single and double cream.

Scots in Treignac

What about creme chantilly as served up in restaurants. It was great with strawberries and also dropped into the coffee.

I haven't looked in the shops, but aerosols do seem to be universal.

kazzo

Yes, I figured I might end up using creme patissiere instead and looking at the replies it might be the only option (though I will try whipping creme entiere as harvester has suggested).

Thanks for the suggestions!

Novocastrian

See if you can find creme fraiche fluide. My personal chef (bless her) uses it with excellent results.

kazzo

Thank you - I think I have seen this available in the bigger supermarches. Does your personal chef manage to whip it to become thick enough to spread or pipe?

Novocastrian

She's not greatly into piping but I've no doubt it's do-able. As to whipping it to become thick, she does that to me as well.

kazzo

I had a feeling that would deteriorate!!! Thank you Novo!

cjm

As has been said, France doesn't have what we would call a double cream. The 'entire' does whip, but it is tough to achieve a thick result. I loathe chantilly, but it's good for pastoral amusement

djstu_d

hey, i use creme fleurette de normandie entiere. It's not as thick as british double cream, but it's as close as i can find.

It comes in small (33cl) boxes and you should find it in most super markets.

It's perfect for pavlova's etc.... and i use it ALOT to make icecream.

I've tried everything else and this stuff is deffo the best of the bunch.

hth.

kazzo

Thank you, I am about to start whipping it!! Glad to know you use it for ice cream as well as I like to make home made ice cream.

kazzo

Just had a great evening with our french friends and neighbours - whipped cream all round!! Well on top of lovely fresh raspberry trifle.
Thanks for all the advice - it does take a long time to whip though!!