Cookbook:Crème Fraiche
| Crème Fraiche | |
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Crème fraîche is a cultured cream product similar but not identical to sour cream.[1]
Characteristics
editCrème fraîche is made either by allowing raw cream to culture naturally or by introducing lactic acid cultures to pasteurized cream.[2][3] This process results in a slight acidification, which thickens the cream and gives it a tangy flavor.[4][3][5] In general, the cream used has at least 30% fat, which makes the product smooth and rich.[4][6] The exact texture varies slightly, and it can be thin to thick,[2] depending on the culture time and amount of moisture left in the final product.
Selection and storage
editCrème fraîche is perishable and must be kept in the fridge to prevent it from over souring and eventually spoiling.[6] Discard if you see any mold or pink patches growing on it.
Use
editCrème fraîche is particularly useful in finishing sauces in French cooking because its high fat content reduces its risk curdling when heated.[1][5][7] However, "light" crème fraîche with a low fat content will curdle when heated. Crème fraîche is also used as a topping for fruits and desserts, and it can be incorporated into ganache and other confections.[6]
Substitution
editIf you can't get your hands on crème fraîche, you can make it yourself by mixing cultured buttermilk into heavy cream (about 5–20% buttermilk by volume) and letting it sit at room temperature (~70°F/22°C) for 12–36 hours until soured and thickened to your preference.[1][2][6][7] Sour cream also makes a reasonable substitute, though you should note that the fat and moisture contents can differ between sour cream and crème fraîche.
Recipes
editReferences
edit- ↑ a b c Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.