BREAKING NEWS

Promoting The Use Of European Dairy Based Cream @ Cream of Europe

Promoting The Use Of European Dairy Based Cream @ Cream of Europe
09 Jan
9:19

*****

Cream is an essential ingredient in many classic European dishes giving them a unique velvety and rich taste. It is also incredible versatile and will enhance any recipe from a starter through to an incredible dessert, and adds a wonderfully soft consistency to sauces.

cream of europe campaign

There are several types of cream distinguished by conservation treatments, fat content and consistency. The ones most commonly used in cooking include:

* Pasteurised Fresh Single / Double Cream
* Sterilised Liquid Cream
* Low Fat Cream
* UHT Cream
* Whipped Cream
* Chantilly Cream
* Sour Cream

There are also specialty creams made following a strict manufacturing criteria in specific regions under the exclusive Designated Place of Origin label, for example creams made in the French regions of Isigny and Bresse.

cream of europe pastry chef workshop

European cream is manufactured under stringent conditions using only the finest quality milk and following exact rations of fat to water and non-fat elements (protein, lactose and minerals) depending on the type of cream.

Fine European cream is readily available in premium grocers and supermarkets.

*****
cream of europe campaign

To celebrate and showcase European cream, the CNIEL (Centre National Interprofessionel de l’Economie Laitiere, France), a privately run organisation promoting dairy products and the European Union have launched the ‘Cream of Europe’ campaign, which is aimed at promoting the use of European dairy-based cream.

A series of interesting culinary events have been scheduled to demonstrate how European cream can enhance and enrich dishes, particularly for pastry.

cream of europe la creme de la creme pastry and culinary student workshop

These exclusive events are run in conjunction with the top hospitality and culinary schools in Malaysia, including Taylor’s University School of Hospitality Tourism and Culinary Arts and the Berjaya University College of Hospitality. The La Creme de la Creme Pastry & Culinary Student Workshop will be held at the following:

* Nov 5 @ Taylor’s University College Hospitality Tourism and Culinary Arts
* Nov 16 @ Berjaya University College of Hospitality Malaysia
* Jan 12 @ Berjaya University College of Hospitality Malaysia
* Feb 10 @ Taylor’s University College Hospitality Tourism and Culinary Arts

cream of europe chef rahina salleh

The first of these exclusive pastry chef workshops was recently held at the Starhill Gallery with Chef Frederic Oger of the St. Honore Pastry Institute and Chef Rahina Salleh of HTC Asia / Gourmandines, where they created a selection of exceptional pastries using European cream. The event was well attended and a great success; and there will be four more of these helmed by Chef Jean-Michel Fraisse, a highly experienced chef and culinary trainer.

Related Post : Cream of Europe by CNIEL

« »
11 Comments

    Isaac Tan

    January 12, 2016 at 9:19 am

    eh nice.. time to copy you ^^

    Jacqueline Khoo

    January 11, 2016 at 9:19 am

    Didn’t notice there’re so many kind of cream until I saw ur post. Interesting post!

    Jane

    January 11, 2016 at 9:19 am

    The chocolate cake looks tempting. Will book a date to learn from the Master Chef so that I can bake it for my Little Angels.

    Sunshine Kelly

    January 11, 2016 at 9:19 am

    Wow I like to try the European Cream as well to know how is the texture and taste.

    Aliza Sara

    January 10, 2016 at 9:19 am

    its looks really well done! i can taste it in my mouth already. drooling!

    Wilson Ng

    January 10, 2016 at 9:19 am

    wow so many ppl attend this

    Kakalina

    January 10, 2016 at 9:19 am

    Long time never do baking in my kitchen. Time to bake my cake!
    Choosing the right cream is essential.

    Miera Nadhirah

    January 10, 2016 at 9:19 am

    Gosh…this is interesting.. I never knew there were so many… I know there were some but I would have guessed 4 or 5 type of creams… and yes, I have to agree they are not equal

    cindy tong

    January 10, 2016 at 9:19 am

    woahhhh so much knowledge on cream alone..

    Caroline

    January 9, 2016 at 9:19 am

    I only learn about different types of cream quality when I start baking my own

    Miriam

    January 9, 2016 at 9:19 am

    Definitely agree with not all creams are created equal. I’m really picking about the right cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Do NOT follow this link or you will be banned from the site!