Yvonne Posted September 2, 2005 Share Posted September 2, 2005 Can anyone tell me what to buy in France when a recipe calls for really stiffly whipped cream that won't 'flop' 10 minutes after it's been put in the fridge?? I have tried buying 'creme epaisse' and whilst it is very thick in the carton it doesn't seem to whip up any thicker. I have heard that some people use creme fraiche but isn't this too sour for a dessert, and does it whip well??Thanks,Abi Link to comment Share on other sites More sharing options...
Chrissie Posted September 2, 2005 Share Posted September 2, 2005 I whip creme fluide and marscapone together to give whichever thickness I want. Seems to keep it's stiffness OK.Chrissie (81) Link to comment Share on other sites More sharing options...
Teamedup Posted September 3, 2005 Share Posted September 3, 2005 The only way I can guarantee that my cream is how I want it, is to use creme fixe or one of the other products en sachets. I buy those small boxes of Elle et Vire creme liquide and keep them in the fridge. I whip them up with a little icing sugar and then as I am whipping the cream drizzle the creme fixe into it and as soon as it is thick enough to pipe then I stop.I reckon if I whipped creme epaisse it would just about turn to butter. Link to comment Share on other sites More sharing options...
Fantine<br><br><br><br>Susie Posted September 3, 2005 Share Posted September 3, 2005 [quote]The only way I can guarantee that my cream is how I want it, is to use creme fixe or one of the other products en sachets. I buy those small boxes of Elle et Vire creme liquide and keep them in the fr...[/quote]TU, that is the first time I've heard of Creme Fixe. I can't remember noticing it in the baking sections of supermarkets - where do you get it from? Link to comment Share on other sites More sharing options...
Teamedup Posted September 3, 2005 Share Posted September 3, 2005 It is on the rayon usually next to the flour where they sell Vahiné dried fruit and cake decorations and levure chimique. There are two I use I is called Creme Fixe and the other is by Vahiné and is called Fixe Chantilly. It is probably horribly chemically, that is why I am careful about how much I put in. But it works and I wouldn't be without it. I usually get mine from Super U, but I think Carrefour has it too. Link to comment Share on other sites More sharing options...
Yvonne Posted September 3, 2005 Author Share Posted September 3, 2005 Thanks to everyone for you help. I've never heard of creme fixe either - I'll definatley look out for it now though. Happy cooking!Thanks,Abi. Link to comment Share on other sites More sharing options...
Millymollymandy Posted September 19, 2005 Share Posted September 19, 2005 I bought some Fixe Chantilly recently on someone's recommendation but it reeks of vanilla so I threw it in the bin (can't stand vanilla).Is the Fixe Creme the same, or without vanilla? I just want to make whipped cream, not sweet and not flavoured.BTW If you whip creme epaisse it does thicken, but not enough and is very foamy. Link to comment Share on other sites More sharing options...
Pixietoadstool Posted September 19, 2005 Share Posted September 19, 2005 I have been told (though I haven't tried it yet) that creme cru fermiere will whip like double cream. It is not as acidy as creme fraiche but is still more sour than fresh UK cream. In any case, creme cru fermiere is thick enough to spread straight onto e.g. a pavlova base or a cake - just a little more fattening than the UK stuff filled with air! Valerie Link to comment Share on other sites More sharing options...
Me0wp00 Posted September 19, 2005 Share Posted September 19, 2005 Our Hyper U and Super U now stock a professional creme, its in the big litre cartons and costs 2.50 at hyper u or 2.65 at super u, it is in a blue and white carton with a chef on the front. It's excellent and whips just like *uk* cream. Trifles are no longer a battle of the cream.... Link to comment Share on other sites More sharing options...
Millymollymandy Posted September 19, 2005 Share Posted September 19, 2005 Yes but a whole litre of cream! It will be the battle of the bulge! Link to comment Share on other sites More sharing options...
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