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35% cream fat
hello chefs
why its is important to use heavy cream 35% fat in pastry cream
in recipe for Hazelnut Pain aux Raisin
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7 Respuestas
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Hi Mohamed.
35% fat cream isn’t heavy. That’s regular thickened cream.
Heavy cream, or double cream is around 53% fat.
😁
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thanx a lot for ur response
yup now I know the difference
😅
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Thanks, mate😉
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Hi Mohamed
Welcome to the Scoolinary community, and thank you for your question.
Using heavy cream with 35% fat in pastry cream is important for several reasons:
1. Texture and Consistency: Heavy cream with a high fat content gives pastry cream a richer and smoother texture. The fat helps provide body and a creamier mouthfeel, which is ideal for fillings and decorations.
2. Stability: The fat in heavy cream contributes to the stability of the pastry cream, helping it maintain its shape and consistency even after refrigeration. This is especially important when used as a filling in cakes or tarts that need to hold their structure.
3. Flavor: Fat is a flavor carrier, and using heavy cream enhances the flavor profile of the pastry cream, making it richer and with a more pronounced dairy taste.
4. Emulsifying Ability: Heavy cream has a better capacity to emulsify ingredients, meaning it helps better integrate and combine the flavors and textures in the pastry cream.
In summary, heavy cream with 35% fat is essential for achieving a pastry cream that is rich, stable, and full of flavor.
We hope this information is helpful.
Best regards.
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thnx sussan
its a wonderfull answer and perfect explanation
thanx a lot
🌹
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Hi Mohamed
It’s a pleasure to assist you. If you have any other questions or concerns, I’ll be here ready to respond.
Best regards.
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Hey there Mohamed!👋
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I’m glad Sussan’s answer helped you.
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