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When I say cream, most of them pair it with either whipping cream or heavy cream. But do you know a pastry chef usually works with more than 10 different kinds of cream? This luscious and smooth product has multiple types and usages. The types usually differ on the basis of the fat content in them. Let’s have a look!
A synonym for vanilla-flavoured whipped cream. It is a sweeter version of whipped cream and can be made easily in your kitchen. It’s as easy as mixing superfine sugar and vanilla with whipping cream.
Clotted cream is a thick cream and is made by heating cow’s milk using steam and then allowing it to cool down slowly. This is done to prevent the growth of bacteria. When the cream is steamed it rises to the surface and forms clots, which is why this cream is called clotted cream.
This type of cream has a sharp flavour that is achieved by adding bacteria. Mind you it does taste a bit sour. It is a dairy product containing about 10-45 per cent of butterfat. This cream is used often in French cooking.
Half and half
What is Half and half cream? As the name suggests, Half and half cream is a mixture of half cream and half milk. It has a fat content of about 10 per cent. This type of cream cannot be whipped.
The smoothest cream of all containing the highest amount of milk fat, which is usually between 36 and 48 percent, it is used in so many products apart from baking and pastry. It is easily available everywhere and can give the best result if whipped.
This cream has a light texture and hence named so. It has around 16-19 percent of fat and is used as pouring cream into coffee and onto fruits.
Most people feel it’s a cream, but No. It’s a filling used in desserts, unlike other Napoleon. It is one of the most basic creams that every pastry chef should know. Pastry cream is a thick custard made with milk, eggs, sugar, cornstarch (or a mixture of flour and cornstarch) and flavouring.
Have you ever wondered what Sour Cream is? It is a cream that has about a little amount(18%) of milk fat. Sour cream got its name as bacterias are added to make the cream sour.
People use different kinds of whipped cream for making cakes and desserts. It is one of the most important ingredients which is made by either whipping with a beater or injecting a gas under high pressure. It has 35 percent milk fat and can be sweetened and sometimes flavoured with vanilla.
Some people call it cream because it is made with water, corn syrup, vegetable oil(s), xanthan gums and more. The replacement of milk which is used here is sodium caseinate which is extracted from milk.
With so many options available, a pastry chef has to master the art of choosing the correct cream for his product. Make sure you do some more detailed study before using these. We will do some more in-depth study about other products in our next Tuesday scoop. Until then Das Vidaniya!