chocccie Posted June 5, 2007 Share Posted June 5, 2007 I think this has been answered before fairly recently, but I can't find a thread, so, can anyone help me regarding cream.I don't eat cream so haven't bought it in france before - I was looking for some double-cream-type-cream, for use on a pavlova, but what I've bought (because it had a picture of strawberries and cream on the front!) ... seems to be more like sour cream "creme entiere - epaisse".Can somebody tell me what I need to buy that I can whip up into peaks and put on a pavlova for instance.Or do you think they'd notice if it was the squirty stuff out of a can? [6] Link to comment Share on other sites More sharing options...
Clair Posted June 5, 2007 Share Posted June 5, 2007 See here (search for whipping cream in the French food forum):http://www.completefrance.com/cs/forums/899581/ShowPost.aspxhttp://www.completefrance.com/cs/forums/882185/ShowPost.aspxhttp://www.completefrance.com/cs/forums/779244/ShowPost.aspxhttp://www.completefrance.com/cs/forums/540021/ShowPost.aspx Link to comment Share on other sites More sharing options...
pigeonnier Posted June 6, 2007 Share Posted June 6, 2007 Solved this problem at last There is a product available here called either "Chantilly Fixatif" or "Chantilly Fixed" - it is a powder which is whipped into creme entier and gives a very passable whipped cream - and it does not sag like the aerosol product after a few minutes. Find it on baking goods shelf at your local supermarket.Bob Link to comment Share on other sites More sharing options...
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