I am sure it would be fine, however, I personally use plain fromage frais, and have brilliant results.
YOU CANT BEAT A GOOD DOSE OF DOUBLE CREAM THOUGH
ENJOY|||Yep it%26#039;s up to you sir|||You certainly can,and creme fraiche is a healthier option to cream,so well done you.
Mmm,now I fancy some soup.|||Creme fraiche is lovely! very nice it doesnt matter if you boil it a bit because it wont go off! I use it all the time x|||yes you can use creme fraiche instead of cream|||yes you can hun|||Yep, you definitely can
And it%26#039;s healthier
Bon Appetite!
Saturday, December 12, 2009
What is the difference between cream caramel and creme brule?
caramel%26#039;s on the bottom, brule sugar on top|||Cream caramel has a sauce of melted sugar and is firm. Very much like a flan.
Creme Brule is more of a mousse with a caramelized crispy sugar top.|||i think cream caramel is a bit saucy
Creme Brule is more of a mousse with a caramelized crispy sugar top.|||i think cream caramel is a bit saucy
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
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
What supermarket aisle would you find creme fraiche and sour cream?
im making a pasta dish that needs both creme fraiche and sour cream and i was just wondering in what aisles would i find these items.|||They%26#039;ll both be in the chiller. The sour cream will be with fresh cream, which is usually next to the %26#039;unusual%26#039; milk, like the soya milk and stuff like that. If creme fraiche isn%26#039;t with them, it%26#039;ll be with the yogurt, by the natural and greek yogurt.|||Milk cream dairy products area|||they will both be with the fresh cream ......well they are within Sainsburys|||Sour cream is typically found near the eggs
Creme Fraiche is usually found in the gourmet cheese case in small tubs (like smaller versions of a typical cream cheese container)|||Dairy with the milk, cream and yoghurts.|||Dairy- with the milk and butter - well that%26#039;s where i find the sour cream and creme fraiche|||In the fridge or chiller dept|||Where the cream is, in the fridge
Creme Fraiche is usually found in the gourmet cheese case in small tubs (like smaller versions of a typical cream cheese container)|||Dairy with the milk, cream and yoghurts.|||Dairy- with the milk and butter - well that%26#039;s where i find the sour cream and creme fraiche|||In the fridge or chiller dept|||Where the cream is, in the fridge
Any good CHOUX A LA CREME (CREAM PUFFS) recipe?
I need a good puffs recipe.
Thank you
Joanne|||Choux 脿 la Cr猫me / Cream Puffs Recipe
INGREDIENTS
For the cream
40 cl milk
3 egg yolks
90g sugar
50g flour
1 vanilla bean
(optional 100g dark chocolate)
For the puffs
75g flour
60g butter
2 eggs
10cl water
5cl milk
1 tsp sugar
1 pinch salt
SERVES
4 connoisseurs
PREPARATION TIME
Cream: 15 minutes
Puffs: 15 minutes
o make the cream: put the milk, the split vanilla bean (and the grated chocolate if desired) in a pot and bring to a boil. During that time, put the egg yolks and the sugar in a bowl, and whip for about 5 minutes (until smooth and almost white in color). Add the flour, and mix again until smooth. Slowly pour the boiling-hot milk while stirring until smooth. Put the mix back in the pot, put the pot on medium heat, and stir constantly until the cream boils. At first boil, take the cream out of the heat and let it cool.
To make the puffs: Put water, milk and butter (cut in pieces) in a pot. Add the sugar and the salt, and bring to a boil while stirring constantly. Take out of the heat and slowly add the flour, while stirring, until the dough is smooth. Put the pot back on the heat and stir constantly for about one minute, then take out of the heat. Add the eggs one by one, stirring constantly until the dough is smooth. Pre-heat the oven at 220 C. Put the dough in a pastry pocket, and make 3cm-wide puffs, separated 4cm from each other, on a pastry sheet. Bake for 15 to 20 minutes, until the puffs are brown and puffed.
To stuff the puffs: when the puffs and the cream have cooled, put the cream in a pastry pocket and fill the puffs with the cream.|||look up cream -------------recipe cream puff
when you do make them you need a double boiler pan --i do not remember right off hand the corect amount but cook in the doubler when you do|||Baking puffs often: mostly small ones (not only with cream but with cheese filling as well). Got recipes for Parisian, cream puffs, blackberry and eclairs. You%26#039;ll find them over here:
http://www.jannekes.eu/pie-cookies/index鈥?/a>
(and if you want to try the cheese mini-puffs to serve as party snack, the recipe is over here: http://www.jannekes.eu/cheese/index.html鈥?/a>
Success (and remember not to open the oven before the baking time is over to prevent collapsing of the dough)
Greetz from a Dutchie
.
Thank you
Joanne|||Choux 脿 la Cr猫me / Cream Puffs Recipe
INGREDIENTS
For the cream
40 cl milk
3 egg yolks
90g sugar
50g flour
1 vanilla bean
(optional 100g dark chocolate)
For the puffs
75g flour
60g butter
2 eggs
10cl water
5cl milk
1 tsp sugar
1 pinch salt
SERVES
4 connoisseurs
PREPARATION TIME
Cream: 15 minutes
Puffs: 15 minutes
o make the cream: put the milk, the split vanilla bean (and the grated chocolate if desired) in a pot and bring to a boil. During that time, put the egg yolks and the sugar in a bowl, and whip for about 5 minutes (until smooth and almost white in color). Add the flour, and mix again until smooth. Slowly pour the boiling-hot milk while stirring until smooth. Put the mix back in the pot, put the pot on medium heat, and stir constantly until the cream boils. At first boil, take the cream out of the heat and let it cool.
To make the puffs: Put water, milk and butter (cut in pieces) in a pot. Add the sugar and the salt, and bring to a boil while stirring constantly. Take out of the heat and slowly add the flour, while stirring, until the dough is smooth. Put the pot back on the heat and stir constantly for about one minute, then take out of the heat. Add the eggs one by one, stirring constantly until the dough is smooth. Pre-heat the oven at 220 C. Put the dough in a pastry pocket, and make 3cm-wide puffs, separated 4cm from each other, on a pastry sheet. Bake for 15 to 20 minutes, until the puffs are brown and puffed.
To stuff the puffs: when the puffs and the cream have cooled, put the cream in a pastry pocket and fill the puffs with the cream.|||look up cream -------------recipe cream puff
when you do make them you need a double boiler pan --i do not remember right off hand the corect amount but cook in the doubler when you do|||Baking puffs often: mostly small ones (not only with cream but with cheese filling as well). Got recipes for Parisian, cream puffs, blackberry and eclairs. You%26#039;ll find them over here:
http://www.jannekes.eu/pie-cookies/index鈥?/a>
(and if you want to try the cheese mini-puffs to serve as party snack, the recipe is over here: http://www.jannekes.eu/cheese/index.html鈥?/a>
Success (and remember not to open the oven before the baking time is over to prevent collapsing of the dough)
Greetz from a Dutchie
.
How much does the Mint Chocolaty Chip Frappuccino庐 blended creme with Chocolate Whipped Cream cost ..?
in US dollars plzz?? does it taste any good?|||I don%26#039;t know but that sounds really good right about now. Are you talking about from starbucks? Probably 4.60.|||grande is about - 4.60 i believe.. and um venti is i thinkk likee 4.95
Elle & Vire has two kinds of heavy cream. The Creme Excellence and the Creme Cuisson. What's the difference?
I%26#039;ve been to the supermarkets to find some heavy cream which apparently is different from light cream, all purpose cream and etc...
I%26#039;ve checked the cooking cream and the creme excellence of the Elle %26amp; Vire brand and both have the same butter fat content.
So I am wondering...What is the difference?
Would if be the same if I used the cooking cream for my fruit salad?
If I cooked with the Creme Excellence kind, will it curdle?
Confuzzled....|||I suppose I%26#039;m a little confused myself, and knowing nothing of the brand, but having been in the restaurant business for some time, I%26#039;m going to give this a whirl. I%26#039;m not saying this is a definate, however some outfits do add a stabilizer to the cream to prevent it from curdling when heat is applied. That could very well be the difference between the Creme Excellence and the Creme Cuisson.
I%26#039;ve checked the cooking cream and the creme excellence of the Elle %26amp; Vire brand and both have the same butter fat content.
So I am wondering...What is the difference?
Would if be the same if I used the cooking cream for my fruit salad?
If I cooked with the Creme Excellence kind, will it curdle?
Confuzzled....|||I suppose I%26#039;m a little confused myself, and knowing nothing of the brand, but having been in the restaurant business for some time, I%26#039;m going to give this a whirl. I%26#039;m not saying this is a definate, however some outfits do add a stabilizer to the cream to prevent it from curdling when heat is applied. That could very well be the difference between the Creme Excellence and the Creme Cuisson.
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