valB Posted February 4, 2009 Share Posted February 4, 2009 It is in the chilled section of my SuperU. It comes in quite a biggish box which for two of us is sometimes a bit of a waste as only a certain amount of cream two people can eat. Not much is required to whip enough for a sponge etc. and once open it does have a consume date on it. So good idea if you have a friend who would want to share a cream experience. [:)] Link to comment Share on other sites More sharing options...
mint Posted February 4, 2009 Share Posted February 4, 2009 Could you not freeze what you cannot eat? Link to comment Share on other sites More sharing options...
valB Posted February 4, 2009 Share Posted February 4, 2009 Do you mean what is left in the box ? I suppose if it was put into an airtight conatiner but not sure if it states it can be frozen. I used to buy milk in bulk in England and then froze it. Link to comment Share on other sites More sharing options...
Scooby Posted February 4, 2009 Share Posted February 4, 2009 We freeze cream and milk. Our place in France is a second home so its quite useful to have milk in the freezer and it doesn't take long for it to defrost sufficiently to make a quick brew when we arrive. We also freeze cream in ice-cube trays so we can just take out what we need. Link to comment Share on other sites More sharing options...
valB Posted February 5, 2009 Share Posted February 5, 2009 Excellent idea Scooby, no need to make myself feel unweel by scoffing the lot now. [:)][:)] Link to comment Share on other sites More sharing options...
ChristopherJ Posted February 6, 2009 Share Posted February 6, 2009 many thanks scooby and valb. we have tried creme legere(from memory there are two types) but they both seem to taste the same.we will certainly try creme professional - our only problem is now to find our nearest superU as our local big supermarket is intermarche.please don't tell my GP I have been asking about cream he thinks I'm on a cholestoral lowering diet! Link to comment Share on other sites More sharing options...
cheminot Posted February 7, 2009 Share Posted February 7, 2009 Leader Price stock 'Creme Entiere, fabrique en Normandie' in white plastic 500ml bottles with red label. It is identical to british double cream (not soured).cheminot Link to comment Share on other sites More sharing options...
mint Posted February 8, 2009 Share Posted February 8, 2009 [quote user="ChristopherJ"]please don't tell my GP I have been asking about cream he thinks I'm on a cholestoral lowering diet![/quote]But don't they say that a bit of what you fancy does you good? Mind you, it depends on what is meant by "a bit"...........I mean my idea of "a bit" would have to be quite a large bit![:P] Link to comment Share on other sites More sharing options...
splishsplash Posted February 9, 2009 Share Posted February 9, 2009 [quote user="cheminot"]Leader Price stock 'Creme Entiere, fabrique en Normandie' in white plastic 500ml bottles with red label. It is identical to british double cream (not soured).cheminot[/quote]Does this whip up really thick for use on a trifle etc?Also...Carrefour stock the Creme Professionelle in large cartons on the shelf with the evap etc. Link to comment Share on other sites More sharing options...
cheminot Posted February 9, 2009 Share Posted February 9, 2009 [quote user="splishsplash"][quote user="cheminot"]Leader Price stock 'Creme Entiere, fabrique en Normandie' in white plastic 500ml bottles with red label. It is identical to british double cream (not soured).cheminot[/quote]Does this whip up really thick for use on a trifle etc?Also...Carrefour stock the Creme Professionelle in large cartons on the shelf with the evap etc.[/quote]It does say on the label 'ideal for chantilly' as well as some other uses which I have forgotten now. I have only used it for pouring so I cannot tell you for sure.cheminot. Link to comment Share on other sites More sharing options...
scoobie Posted March 3, 2009 Share Posted March 3, 2009 Hi ValJust read your posting about the british butcher. Really interesting, especially as we are in the process of buying a house about 7mins away from there. Would be really gratefull if you could let me have info about the area. Many thanks Link to comment Share on other sites More sharing options...
Scooby Posted March 3, 2009 Share Posted March 3, 2009 Another Scoobie!! Scoobies are now aiming for forum domination [;-)] Link to comment Share on other sites More sharing options...
mint Posted March 4, 2009 Share Posted March 4, 2009 Yes, what't this about Scooby? I thought Scooby was a cartoon dog? Or am I showing my age ........[:-))] Link to comment Share on other sites More sharing options...
suein56 Posted March 4, 2009 Share Posted March 4, 2009 [quote user="splishsplash"]Does this whip up really thick for use on a trifle etc?[/quote]For a trifle topping I use crème fleurette entière from Normandy which whips up beautifully. Sorry cannot remember the trade-name though I think it begins with E.Sue Link to comment Share on other sites More sharing options...
Scooby Posted March 4, 2009 Share Posted March 4, 2009 [quote user="sweet 17"]Yes, what't this about Scooby? I thought Scooby was a cartoon dog? Or am I showing my age ........[:-))][/quote]Yep THE cartoon dog ..all time favourite of mine [:D] Link to comment Share on other sites More sharing options...
val douest Posted March 5, 2009 Share Posted March 5, 2009 Hi ScoobieI've sent you a pm; if you can't open it then let me know with a reply to this posting and I'll try again.Val Link to comment Share on other sites More sharing options...
Âme Posted March 5, 2009 Share Posted March 5, 2009 [quote user="suein56"][quote user="splishsplash"]Does this whip up really thick for use on a trifle etc?[/quote]For a trifle topping I use crème fleurette entière from Normandy which whips up beautifully. Sorry cannot remember the trade-name though I think it begins with E.Sue[/quote]This one? [img]http://media.telemarket.fr/imgnwprd/001/001570/00157023/00157023-t0.jpg[/img] Link to comment Share on other sites More sharing options...
suein56 Posted March 5, 2009 Share Posted March 5, 2009 [quote user="Âme"]This one?[/quote]Bingo!And that 33cl size provides more than enough topping for a big trifle for 9/10 people. I know this 'cos I did one for 6 hungry french friends (and us) last week; and the bit left after serving 8 was fought over by 3 of them for 'seconds'.Sue [:)] Link to comment Share on other sites More sharing options...
valB Posted March 7, 2009 Share Posted March 7, 2009 Creme Proffesional (sp ) from SuperU definately whips up to a very thick topping and the carton is quite large so it would do several servings. I must go on a diet for the summer[:D] [:D][:D]Val Link to comment Share on other sites More sharing options...
Belle Posted March 8, 2009 Share Posted March 8, 2009 Hi suein56, I went out and bought your recommended cream for trifles yesterday, we were having friends for dinner, well hubby and I started whipping said cream at 4.30, at 7.30 when our friends arrived, we gave up, have you a magic whisk or something, because after three hours, definately something was wrong.In the end we had to pour the cream over the trifle, not a total dissaster, but I would have liked it the proper way. Link to comment Share on other sites More sharing options...
Âme Posted March 9, 2009 Share Posted March 9, 2009 Whipping cream is alchemy... sometimes it works, sometimes it doesn't. The cream/bowl/whisk have to be very cold, I've even put them in the freezer for 20mins part way through whipping and that has helped. When all else fails, I use a sachet of Fixe Chantilly powder to finish the job. Find it on the cake decorations display in the supermarket.[img]http://www.vahine.fr/uploads/tx_vahinerecette/FixeChantilly.gif[/img] Link to comment Share on other sites More sharing options...
mint Posted March 9, 2009 Share Posted March 9, 2009 Just made scones and whipped up the cream you recommended, Ame. Couldn't find yours which says fleurette and I bought the one that says épaisse. Thought "thick" sounds good and, indeed, it is very nice. It tastes very faintly sourish but it wasn't an unpleasant sour, certainly not sharp sour.Freshly made scones plus butter plus blueberry jam (from Ikea) plus whipped cream plus mug of tea plus sunshine and warmth.Feels like dying and going to heaven............except I know I haven't been quite good enough in my life to deserve heaven. Link to comment Share on other sites More sharing options...
powerdesal Posted March 9, 2009 Share Posted March 9, 2009 Freshly made scones plus butter plus whipped cream plus mug of coffee plus sunshine and warmth.much better (no jam or tea for me please) [:P] Link to comment Share on other sites More sharing options...
mint Posted March 9, 2009 Share Posted March 9, 2009 Oh, Steve, now you've made me feel guilty because I know you can't get the scones and cream where you are. But, is the coffee good?[:D] Link to comment Share on other sites More sharing options...
powerdesal Posted March 9, 2009 Share Posted March 9, 2009 Scones ....no problemCream.....no problem, even the Elle & Vire stuff from Carrefour (or equivalent from Spinneys)Coffee.... what blend / brand / nationality would you like.....all are possible.We are quite civilised in this part of the World (mostly) [:P] Link to comment Share on other sites More sharing options...
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