Cream of Europe: Quality Cream for Pastry Making

An event initiated by National Interprofessional Center for the Dairy Economy (CNIEL – Centre National Interprofessionel de l’Économie Laitière), France, and a campaign financed with aid from European Union were held to familiarize the cream of Europe which known for its richness and superiority in the patisserie world.

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An event initiated by National Interprofessional Center for the Dairy Economy (CNIEL – Centre National Interprofessionel de l’Économie Laitière), France, and a campaign financed with aid from European Union were held to familiarize the cream of Europe which known for its richness and superiority in the patisserie world.

The event, held at Almond Zucchini Cooking Studio in Jakarta in September 15, was presented by Chef Gerald A Maridet, Executive Pastry Chef, Chef Pullman Hotel Jakarta and Talita Setyadi, Founder and ‘Chef’ Executive Officer of BEAU Artisan Bread and Patisseries.

The engaging and informative Chef Gerald explained that pastry cream, or crème patisserie, is an essential building block of a great dessert. The creamy and rich custard is a workhorse in any pastry kitchen and can be flavored and combined with other ingredients in limitless ways to create the perfect touch for any cake, pie, pastry, or plated dessert. The combination of a good quality cream and exceptional techniques of a pastry chef can yield divine results.

Both chef demonstrated a number of dishes to the packed cooking studio, showing audience first hand that making pastry cream is one of the basic techniques of all patissiers. Talita underlined that the key to creating a good pastry cream lies in the quality of cream used. Rich and silky smooth, European cream is often regarded as the leading product among the top pastry chefs in the world.

In one of his demonstrations, Chef Gerald showed how to make Jimbaran Cream ‘Saint-Honoré and Kota Millefeuille, while Talita presented Mont Violet and Strabella.

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European creams are subjected to an exceptionally high standard of quality: In France and other countries in the European Union, the term “cream” is only used to refer to a dairy product with a minimum fat content of 30 percent and about 6 percent of non-fatty ingredients such as protein, lactose and trace minerals – the rest is made up of water.

Exclusively derived from cow’s milk, the quality of cream is dependent on several factors. CNIEL  explained that dairy producers get hold of the freshest raw cream by collecting them from areas that have not undergone any heat treatment to preserve its functional and organoleptic properties. To prolong its shelf-life, the dairy producers must put the raw cream through a UHT sterilization process that does not have any impact on taste. The first UHT liquid cream in France can be traced back to 1973 – evident of the area’s long history and expertise in producing safe and top quality cream.

Due to its high standards and quality, European cream carries strong values that reflect

the professionalism of the top pastry chefs. Authenticity and tradition are qualities that cannot be replicated, so pastry chefs can be assured of the best quality when they choose European cream.

The cream of Europe is now better known and has been used more in Indonesia, especially in big cities.

CREAM OF EUROPE
www.creamofeurope.com


Written by Andre Arditya October 8, 2016.

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