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) of France and a campaign financed with aid from European Union were recently held to familiarize chefs with the cream of Europe, which is known for its richness and superiority in the patisserie world.
The ever-engaging and informative Chef Gerald said 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 high-quality cream and the techniques of an exceptional pastry chef can yield divine results.
Both chefs demonstrated a number of dishes to the crowd in the packed cooking studio, showing members of the audience first hand that making pastry cream is one of the basic techniques of any chef. Talita said that the key to creating a good pastry lies in the quality of cream used. Rich and silky smooth, European cream is often regarded as the leading product among the world’s top pastry chefs.
In of his demonstrations, Chef Gerald showed how to make Hazelnut Millefeuille, Dream Pistachio and The Cloud-69, while Talita presented Breakfast Cake and Pure Love Beet Velvet.
European creams are subject to exceptionally high standards 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.
Derived exclusively from cow’s milk, cream has qualities that are defined by several factors. According to CNIEL, producers get hold of the freshest raw cream by collecting it from dairies that have not used any heat treatments, to preserve its functional and organoleptic properties. To prolong shelf-life, dairy producers must put the raw cream through a UHT sterilization process that does not have any impact on its taste. The first UHT liquid cream in France can be traced to 1973–evidence of the area’s long history and expertise in producing safe and top quality cream.
Due to its high production standards and exceptional quality, European cream carries strong values that reflect the professionalism of the world’s 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 creams of Europe are now more known and are used more and more frequently in Indonesia, especially in big cities, in hotels, cafes, restaurants and patisseries.
Due to its high production standards and exceptional quality, European cream carries strong values that reflect the professionalism of the world’s top pastry chefs.
CREAM OF EUROPE