A rich and voluptuous cream is the essence of a great recipe and when it comes to pastries, it is undeniable that the Europeans do it best. And in every dessert fan, there’s always one who loves creamy pastries!
So at a recent media event held by the French Dairy Inter-Branch Organisation (CNIEL)
and financed with aid from the European Union, at Pastry Institute of St Honoré Kuala Lumpur, Co-Owner and Managing Director, Chef Frédéric Oger, introduced and demonstrated the incredibly versatile and exquisite taste of European Cream through an array of pastries.
The guests enjoyed a buffet of breakfast pastries; brioche, Tart Tropézienne, Croissant, Pain au Chocolat, Salmon Quiche, Chicken Cream Pie and Mushroom Vol Au Vent with
toppings made of European Cream.
Did you know that there is less fat content in cream compared to butter? For a product to be labelled as ‘cream’, a decree from April 1980 states that its fat content resulting from the skimming of whole milk would have to be at least 30%.
There are several types of cream distinguished by conservation treatments, fat content and consistency. The ones most commonly used in cooking include pasteurised fresh single or double cream, sterilised liquid cream, low-fat cream, UHT cream, whipped cream, Chantilly cream and sour cream. Be it light or fat cream, creams are distinguished by the type of heat treatment applied (ultra-high-temperature sterilization, pasteurization or thermization), their viscosity (fluid, semi-thick or thick), their structure (whipped or whipping cream) and their method of packaging (aseptic or not, jars, bags, bottles, cartons, etc).
European cream is manufactured under stringent conditions using only the finest
quality milk and following exact rations of fat to water and non-fat elements (protein,
lactose, minerals) depending on the type of cream. It is this industry consistent,
rigorous quality control that ensures European cream is consistent in quality and
delivers the desired outcome.
There are various different techniques in the art of cooking cream and Chef Oger
demonstrated four elements through four different recipes at the event.
The art of aeration of cream through whipping was introduced when making the Berry
Madeleine Basket which consisted of fresh berries, lemon madeleine, lemon Chantilly, pesto jelly and berry coulis; the texture of cream was explored when making the Cream Catalane Passionement which is a dessert made with baked vanilla crème catalane caramelised with exotic sweet chutney and served with caramelised salted peanuts; cream by emulsification was demonstrated by producing the Speculoos Chocolate Tart with poached pear, caramel sauce and almond flakes; and lastly the different water and fat composition of cream in pastries was explained when making the Frozen Parfait made with chocolate coffee magnum coated with hazelnut chocolate.
Why not experience the versatility of European Cream in your cooking now? Find them in your nearest premium grocers and supermarkets.
Read also: 5 Cafes You Must Visit For The Irresistible Desserts
