Cream in France

[cherrytree Profile]

Please can anyone -Joan or other French residents- help me with a long standing dilemma?
If I want to make a pudding such as a Pavlova say or Eton Mess, please can any of you give me a brand name and a % of fat?
I know I won’t be able to buy plain undiluted cream as it all seems to have been sterilised, but there are times when good whipped cream is essential.
Bearing in mind that we are in Lozere, the least populated departement in France with only one other British couple for miles, I just need to know. In our little town we have a Carrefour and an Auchan. Thank you so much.

[Joanbunting Profile]

Cherrytree, I use Creme d'isigny in jars 4o% MG. Its absolutely fine

[cherrytree Profile]

Thank you Joan. Is that the cream in jars? Is it creme fraiche?

[cherrytree Profile]

Sorry Joan. I’m only half awake. Yes, you said it came in jars!

[Binky Profile]

if the cream is anything like the quality of 'Beurre d'Isigny' it will be fab.

[cherrytree Profile]

It’s delicious, but it’s still creme fraiche. I’ve even got some in the fridge. Is there also a cream that isn’t creme fraiche as well? I’m sorry to sound such a nuisance . Thanks though.

[Joanbunting Profile]

If there is cherrytree I haven't found it - but then I haven't looked lately. I'm so used to what is on offer. Is there a specific reason for you wanting British stylr cream?

[cherrytree Profile]

Only because I find creme fraiche quite sharp, even Isigny. I’m never one for wanting British stuff as a replacement so I shall follow your advice and stick to that! I am however going to have my English cake stall at the village Fete du Pain next month and am going to do some scones for people to try. In the absence of clotted cream I think marscapone will be a good substitute.

[Joanbunting Profile]

You could try adding just a touch of caster sugar to the 40% cream. My French friends and neighbours love scones with home made jam and slightly sweetend cream. Good luck with the cake stall. What else are you planning?

[cherrytree Profile]

So far I’ve decided to make:
Lemon drizzle loaves (very popular last year)
Little cherry Bakewell tarts
Gingerbread(well we are from Cumbria)
Chelsea buns
Some sort of fruit tea breads.
Scones

I did flapjacks last year- not a success!

[WWordsworth Profile]

I wonder if they would enjoy a savoury scone, just to illustrate their adaptability.

[scullion Profile]

it's a shame you don't have one of those cream makers where you soften/melt unsalted butter in some milk then pump through a nozzle. it turns into double cream which you can then whip or clot for yourself.

Bel_Cream_maker_instructions.jpg (634.56 KiB) Viewed 7335 times

[cherrytree Profile]

My mother had one of those. It would be very useful. Meanwhile unless I see one in a Vide Grenier I’ll stick to Isigny or marscapone. Some cheese scones made with some local Cantal sounds an excellent proposition. Thanks for that.

[Gillthepainter Profile Website]

You've reminded me Scullion, that I made cream before in m'blender.
From butter.





It looks good in the photos, and looks promising.
But I only used it for a fruitcake, sort of butter/cream, as it wasn't stable like shop bought.
At room temperature, it was funny runny?

[mark111757 Profile]

They do exist on eBay but can get expensive.

For example

https://www.ebay.com/itm/Vintage-Cherry ... ect=mobile

[Pampy Profile]

I have a 45 year old Kenwood Chef which I had refurbished a couple of years ago (it came back like new!). It's got a cream maker attachment which is a doddle to use - just heat up full milk with unsalted butter until the butter's melted, then pour through the attachment which churns it into cream, just like the one in Scullion's post (my Mum used to have one of those).

[Gillthepainter Profile Website]

I used to have a kenwood years ago, and it might have had the attachment without my realizing.

[Wic Profile]

In Belgium you could get something called Klopfix, I think it was by Dr Oetker, but there were other makes. It is added to the whipped cream you get there and that firms it up so you can even pipe it if you want to. For days I’ve been trying to remember what it was called in French, but it’s gone completely. Anyway, it works. It’s not as good as UK whipped cream, but it will do if you can’t get that. As far as I recall it was sold with the packet puddings etc.

[Sakkarin Profile]

What a very stramge product! If it had cropped up in conversation, I would have denied that such a thing could ever exist! My first impression from the pack pictures on Google was that maybe it was the equivalent of Angel Delight, but it seems it's exactly what you suggested, a "cream stiffener".

https://hollandshopper.nl/Dr-Oetker-Klop-fix

I see further down the page they've got Klop Klop Instant Slagroom. Tasty.

[cherrytree Profile]

It’s called Chantifix. I think Im going to follow Joan’s advice and just use Isigny.