Cream of Europe: Real Passion and Fine Quality
by Olivia Tiboleng & Darinee Durai
@ 25 May 2017
What Is Cream?
Did you know that cream is the milk fat obtained from a skimming process, which separates milk from the cream and is the concentration of fat globules in whole milk? It is then followed by a homogenisaton stage to stabilise the skimmed milk fat. Whether light or heavy, creams are distnguished by the type of heat treatment applied to it, along with their viscosity (fluid, semi-thick or thick), their structure (whipped cream or whipping cream) and their method of packaging (aseptic, non-aseptic, jars, bags, bottles, cartons, aerosol, etcetera).
The Undefned History Of Cream
Luscious, smooth and oddly tasty, cream signifes all things luxurious. While there are no concrete facts that purports a partcular founder of this integral dairy ingredient, it seems to have gained popularity as whipped cream during the 16th century. Science dictates that gravity aids in the natural separaton of cream from the milk during a period of 12 to 24 hours back in the day. As technologies advanced,this natural separaton was overthrown by the frst centrifugal separator created by Gustaf de Laval allowing dairy farmers to make cream with ease.
Types Of Cream
Cream is categorised into three major types – liquid, whipping and whipped. There are several diferent characteristcs of each type, with a plethora of uses ranging from pastries to mousses, decorating desserts and cooking savoury dishes. Liquid cream is known to have a mild favour, while withstanding long cooking processes without losing its structure. Due to its property to work well under aeraton, liquid creams are perfect for making puff and Viennoiseries pastries as well as ice cream and quick sauces. Whipping cream is slightly richer than its liquid form and comes often sweetened. It is great for making mousses and whipping Chantlly cream. For quick decoratons for desserts, pressurised whipped cream is highly recommended.
Why Use European Cream?
The European climate promotes a consistent milk producton across seasons, which then provides a basis for cream that is quality controlled with stability. European creams are always easy to identfy – due to its distnct texture and highly-developed aromas. It is characterised by its roundness, smoothness, and a vibrant taste that sometmes hint of sweet biscuits, fruits and freshness. Cream enhances the aromas in your dish and favours without overpowering, yet complementng the subtlety of food. By mixing hot or cold cream with another ingredient, it could either thicken or sofen the consistency of that ingredient, all while providing a tangy note. It also binds and stabilises hot preparatons by softening stuffing and egg dishes, making them more cohesive. Other advantages of cream include reducing the bitterness of cocoa, the acidity in a lemon, and tempering the pungency of certain fruits. It can also improve fondant used on pastries and turn fruit into mousse. In additon, it produces a beautiful, voluptuous cloud when whipped – the possibilites are almost endless! Whether used in cooking or in pastries, European cream is perfect for the creative demandsof chefs and pastry chefs alike.
Promoting Cream Of Europe Through Education
17 January 2017 saw advanced students in pastry of At-Sunrice GlobalChef Academy Singapore coming together with award-winning and pastry
extraordinaire Chef Pang Kok Keong of Antoinete. During this session, Chef Pang shared the importance of using good quality cream in pastry while providing tps and advice as the students prepared step-by-step a chocolate tart with faux orange marmalade, light chocolate ganache and
chocolate Chantlly cream. This gave the students a hands-on experience of working with cream in two diferent ways.
In collaboraton with Cream Of Europe, former three-Michelin-starred Chef Bruno Ménard, culinary consultant for Bruno Ménard Pte Ltd in
Singapore will be conducting a workshop at Open Farm Community in March 2017 to showcase the premium quality of European creams. Rich cream brings a roundness and intensity that enhances recipes, provides a smooth and lasting quality to pastries as well as savoury dishes that has no equivalent in the world.
