If you are interested in French cuisine, or if you are traveling in France, to be confused with the spread of French pastry cream. You will find crème anglaise, pastry cream, crème brule, Frangipane cream and whipped cream, to name a few.
Here's a short list of distinguishing these different creams, so, so that you know what it is, if you want to do> Dessert.
Creme anglaise - This translates literally the crème anglaise. E 'heating the milk to beaten eggs, and like a rehash of the mixture until it thickens. It is often flavored with vanilla flavors, but are also possible. The result is aa pretty sweet cream is served cold, usually as an accompaniment to other things. A classic crème anglaise is used in the packaging of Ile Floating (FloatingIceland), where you can find the floating island of meringue custard.
Crème Brule - probably the most delicious of all French desserts, crème brulée is a symphony of contrasts. The cold, smooth, sweet cream, which is similar to a pudding, sitting under a hot, hot, almost bitter caramel topping.
Crème Caramel - The part of the cream of this desert is very similar to a cream brule. Here,However, the caramel is cold and liquid. When the caramel is on top of cream, is also known as creme caramel.
Custard - This translates custard. You can find it in every possible way the French used in desserts: a cake in a layer on the bottom of a fruit tart, or as a filling for puff pastry. Pastry cream is made in such a way as custard, but with flour or corn starch is to takeCream, the result is much more rigid. This is essentially what we, as a cream in English.
Creme d'Amandes - This is found in butter, ground almonds, sugar, eggs and flour. Can be flavored with rum. It is used as a filling in many French desserts, including a Pithiviers, which is a puff pastry.
Frangipane Cream - This is a mixture of cream and pastry cream of almonds. It is used to fill various cakes andPies, especially the Galette des Rois, a cake will be eaten in and around the Epiphany in France. Note the difference between a Pithiviers and a Galette des Rois.
Creme fraiche - This is very different from other creams that I have mentioned, because it is a particular dairy product as an ingredient in many French desserts will be used, as well as other French recipes. Cream skimming off the cream is obtained, the natural way at the top of the milk. Ithas a beautiful mouth feel and taste that could be described as nutty.
Cream ice cream - you know them like ice. The difference between the French glace, ice milk, cream and glass, the ice cream is made from cream.
Ready for dessert? "I know! You can find simple recipes for French pastries on my site if you want to start.
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