Please could you tell me where the grocer is in Eymet?
Many thanks in advance.
having spent most of my life in New Zealand, I was quite astounded when I heard people talking about different types of cream. In good old kiwiland, there was only ever one type of cream, and that was cream from the cow - if you whipped it, you got thick cream (if you whipped or shook it even longer, you'd get butter), otherwise you just used it to pour. Anything else just wasn't cream. I guess it really still is a land of milk and honey :)
so many different types of cream!!!! I did a Banoffi pie for a friends 65th...she provided the cream, UHT longlife English double cream....took me more than 15 minutes to get it to soft peaks with an electric whisk!
i just use creme fresh,it seems to work well,miss double cream though!
Jane is right - but Crème Épaisse Entiere de Normandie from local farmers is better than Elle & Vire - all supermarkets in the north of France sell it and my Spar/Casino in Nice has it as well for some extraordinary reason!
Crème Epaisse Entière de Normandie by Elle & Vire is absolutely fine, whips nicely. There are supermarket own brand versions which are just as good. Of course, if you are in Actual Normandy where they have Actual Dairy Food... Seriously I make ice cream, and the above Crème Epaisse does good for that. But, as you say, nothing can replace...
Times like this I am glad I am in Eymet.....we have an English Grocer....they sell UK double cream....and will get in anything else you might want...
If you need to whip the cream you will also need a sachet of Chanti-fixe ( usually on the baking stand) which stabilises the cream. Otherwise French cream splits.
We use a creme cru, unpasteurised, which is wonderful. I buy it in Atac in Cluny. Otherwise it is creme fleurette.
Crème Epaisse Entière de Normandie by Elle & Vire is not too bad.
But of course ... had Cornish Clotted Cream the other week, with scones. Mmmmmm!
See also http://www.cupcakeproject.com/2009/09/clotted-cream-recipe-making-clotted.html
Here in the Alps we find the Yoplait creme fluide 30% (Carrefour) whips very nicely
It is a laiterie in Saint Cyprien, I know a couple of places in Bergerac who sell their stuff. So depends on where you are and their distribution.
I haven't seen Péchalou Veronique - is it a local product to you ? If not, which supermarket sells it please ?
Péchalou do crème douce in a pot - it is lovely thick double cream without ferments lactiques , otherwise I use mascarpone & if need be thin it with crème fleurette.
Hi Alan, Nothing replaces our wonderful Jersey or clotted English cream and I have just licked out the last pot from my recent Tesco's delivery after smothering the last scone...........mmmm, hope you are not drooling too much ! Otherwise I paid a bit more for a jar of creme fraiche d'Isigny which was thick and lovely with strawberries & now raspberries. If you want to whip cream, then you need a French UHT creme that is more than 5%. I was told about a carton of Professional Creme which I found in SuperU on the UHT milk stand - absolutely no flavour of course but it does the job for trifles, etc. Good luck but probably best to try some of the more expensive regional creme fraiche unless you are in Normandy then you might have more luck with the real thing ! Debbie