PREPARING CREAMS

Definition: Cream is the butterfat separated from fresh milk. There are many types, depending on the percentage of butterfat present. Two characteristics of the cream are important to the cook: Its taste whether sweet or nutty, and its fat content. Classification: Single cream (18%), Double cream (40%), Whipping cream (35%), American half and half is lightest of all with a fat content of 10-18%. Most types of cream may be whisked to thicken them, but the degree of thickening will depend upon the percentage of butterfat present. Varieties of prepared creams: Sweetened whipped cream (cream chantilly): Is made by mixing together cream, sugar and vanilla essence and then whipping it to the desired consistency. Butter cream: Equal quantities of unsalted butter and icing sugar are creamed to produce a smooth aerated creamy mixture called as butter cream. It should be stored in a sealed container in a refrigerator because of the perishable nature of butter. Butter creams are used as fillings and toppings for sponges gateauxs and small pastries. Pastry cream (Crme patisserie): Pastry cream is a widely used and is standard cream in most pastry departments. It is a rich, cooked cream made with flavoured milk, eggs yolks, sugar and flour. It has many uses; it is used as filling for flans and pastries, as a topping for things like tarts and Danish pastries. Ganache cream (Crme Ganache): Ganache cream is rich chocolate cream made from chocolate and boiled whipping cream. It is used for coating Gateaux or as a filling for gateaux and pastries. Frangipani cream: Almond cream (Frangipani) is the major ingredient of many classical desserts like Gateaux Pithiviers. It consists of butter, sugar, eggs, ground almonds and flour. Other flavours such as lemon, orange zest or chocolate or Rum may be added as desired.

Practical Cookery: Page 605 and 626