Can i use creme fraiche instead of soured cream in this recipe?

im making chocolate filo parcels and the recipe asks for soured cream but i forgot and bought creme fraiche instead!


will it still work?


i also couldn%26#039;t find any filo party so i will have to use puff!


will this taste weird...what shall i do!|||You certainly can.


Creme Fraiche is essentially fancy french sour cream, it has a lower butterfat content and also has bacterial culture (like yogurt) but is made with essentially the same process. It works wonderfully for desserts and many pastry chefs will choose it consistently over sour cream (we%26#039;re pretty much all snobs :)





If you are worried about it you can make your own sour cream very easily (if you have cream that is) add about a teaspoon of acid - lemon juice or vinegar work very well - to a cup of cream and stir until it thickens to a sour creamy consistency. This takes a moment and then happens very fast... it%26#039;s actually pretty cool to see.|||yes you can, you will notice the difference in the price .





http://www.jamieoliver.com/forum/viewtop鈥?/a>








you can also use Puff pastry instead of the Phyllo if you think about it it%26#039;s already layered for you it will save you time .





http://ths.gardenweb.com/forums/load/coo鈥?/a>|||Yes, creme fraiche is perfectly acceptable. Just add a few drops of lemon juice and taste, if you want it a bit sharper.





Filo, puff, as long as it is suitable for sweets should not be a problem. Just a different texture.|||creme fraiche is fine but puff pastry is quite a lot different to filo. It will taste Ok but you need to roll it really really really thin.|||Yes