Different Kinds Of Cream Used By Pastry Chef [Part -3] 

Pastry Chef | Bulb And Key

  • 4 Feb 2020
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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!

        Read – Types Of Buttercream To make fluffy frosting

     

    Chantilly Cream

     

    Chantilly Cream

     

     

    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.

     

    Read :- Different Types Of Sugar And Its useful Benefits 

     

    Clotted Cream

     

    Clotted 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.

     

    Creme Fraiche

     

    Cream fraiche

     

    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

     

    Half and Half Cream

     

    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.

     

    Heavy Cream

     

    Heavy Cream

     

    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.

     

    Light Cream

     

    Light Cream

     

    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.

     

    Pastry Cream

     

    Pastry Cream

     

    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.

    Read :- 5 Types of Pastry Dough That every Pastry Chef should Master

     

    Sour Cream

     

    Sour Cream

     

    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.

     

    Whipping Cream

     

     

    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.

     

    Whipped Topping

    Whipped Topping

     

    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! 

     

    Posted in Tuesday Scoop