European Dairy Based Cream @ Cream of Europe

So recently I've come across some articles on cream and what are the best around. Cream is an essential ingredient in many classic European dishes giving them a unique velvety and rich taste. It is also incredible versatile and will enhance any recipe from a starter through to an incredible dessert, and adds a wonderfully soft consistency to sauces.

European Dairy Based Cream @ Cream of Europe
European Dairy Based Cream @ Cream of Europe


There are several types of cream distinguished by conservation treatments, fat content and consistency. The ones most commonly used in cooking include:

* Pasteurised Fresh Single / Double Cream
* Sterilised Liquid Cream
* Low Fat Cream
* UHT Cream
* Whipped Cream
* Chantilly Cream
* Sour Cream

There are also specialty creams made following a strict manufacturing criteria in specific regions under the exclusive Designated Place of Origin label, for example creams made in the French regions of Isigny and Bresse.

Not all creams are created equal
Not all creams are created equal


European cream is manufactured under stringent conditions using only the finest quality milk and following exact rations of fat to water and non-fat elements (protein, lactose and minerals) depending on the type of cream. Fine European cream is readily available in premium grocers and supermarkets.

Cream of Europe
Cream of Europe


To celebrate and showcase European cream, the CNIEL (Centre National Interprofessionel de l’Economie Laitiere, France), a privately run organisation promoting dairy products and the European Union have launched the ‘Cream of Europe’ campaign, which is aimed at promoting the use of European dairy-based cream.

A series of interesting culinary events have been scheduled to demonstrate how European cream can enhance and enrich dishes, particularly for pastry.

Cream of europe la creme de la creme pastry and culinary student workshop
La creme de la creme pastry and culinary student workshop

These exclusive events are run in conjunction with the top hospitality and culinary schools in Malaysia, including Taylor’s University School of Hospitality Tourism and Culinary Arts and the Berjaya University College of Hospitality. The La Creme de la Creme Pastry & Culinary Student Workshop will be held at the following:

* Nov 5 @ Taylor’s University College Hospitality Tourism and Culinary Arts
* Nov 16 @ Berjaya University College of Hospitality Malaysia
* Jan 12 @ Berjaya University College of Hospitality Malaysia
* Feb 10 @ Taylor’s University College Hospitality Tourism and Culinary Arts


Chef Rahina Salleh
Chef Rahina Salleh

The first of these exclusive pastry chef workshops was recently held at the Starhill Gallery with Chef Frederic Oger of the St. Honore Pastry Institute and Chef Rahina Salleh of HTC Asia / Gourmandines, where they created a selection of exceptional pastries using European cream. The event was well attended and a great success; and there will be four more of these helmed by Chef Jean-Michel Fraisse, a highly experienced chef and culinary trainer.



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