35% cream fat

[Cary B]

Hi Mohamed.

35% fat cream isn’t heavy. That’s regular thickened cream.

Heavy cream, or double cream is around 53% fat.

😁

[Mohamed El Ahmed]

thanx a lot for ur response

yup now I know the difference

😅

[Sol Damiani]

Thanks, mate😉

[Sussan ScoolinaryTeam]

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.

[Mohamed El Ahmed]

thnx sussan

its a wonderfull answer and perfect explanation

thanx a lot

🌹

[Sussan ScoolinaryTeam]

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.

[Sol Damiani]

Hey there Mohamed!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’m glad Sussan’s answer helped you.

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