When you are thinking about making good cakes and pastries, European cream is of course a choice for you. For those who are not aware, European Cream is one of the popular cream which is being used in pastries and they are definitely to bring you with the unique velvety taste, as well as a rich tradition and reputation, giving the pastry a dash of sophistication and quality. It is the incredibly versatile European Cream that adds the cherry on the cake to any recipe or meal.
And this round, we are happy to be invited to witness and learned about the European Cream where they are used in pastries that have the unique velvety taste as well as bringing you with the rich tradition and reputation, giving the pastry a dash of sophistication and quality. It is the incredibly versatile European Cream that adds the cherry on the cake to any recipe or meal. And whats more is when we learned how to make an exquisite taste and mouthwatering pasteries from the Co-Owner and Managing Director, Chef Frédéric Oger (St Honoré Kuala Lumpur)
In here, we get a chance to sample a buffet of pasteries where we had the brioche, Tart Tropézienne, Croissant, Pain au Chocolat, Salmon quiche, Chicken Cream Pie and Mushroom Vol Au Vent with toppings made of European Cream.
And we also understand what European Cream stands out and being the preferred cream for pastry chefs around the world. One of the reason lies in its fat content as well as consistency in the milk production in Europe which is the basis for quality cream that is stable and consistent.
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).
The continuous whisking of the European Cream breaks down protein-coated fat globules in the cream which leads to fat molecules to adhere to the air bubbles – from which the exposed fat molecules will merge with each other and form a stable network of aerated cream – this is the authentic uniqueness of European Cream that has made it the go-to ingredient for world renowned pastry chefs.
There are also specialty creams made following a strict manufacturing criteria in specific regions under the exclusive Designated Place of Origin label.
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.
It is clear and undeniable that there is quality in European Cream and its versatility makes it the preferred cream to be used in anything from an appetising start to a deliciously sinful dessert. Fine European creams are readily available in premium grocers and supermarkets.