Web : Cream of Europe
Cream is an essential ingredient in many classic European dishes giving them a unique velvety, rich taste. It is also incredibly versatile and will enhance any recipe from a starter through to an incredible dessert, and adds a wonderfully soft consistency to sauces. Whether it’s a spread, a dollop or a smothering, the finest cream creates the desired balance for the final touch.
To celebrate and showcase this indulgent ingredient, the CNIEL (Centre National Interprofessionel de l’Economie Laitière), a privately run organisation promoting dairy products will be embarking on a campaign to introduce culinary influencers to the superiority of cream originating from Europe. The campaign aptly called “La Crème de la Crème” (Cream of Europe) aims to showcase the finesse and quality in these creams, making it a highly sought after commodity by professional chefs the world over. The initiative is partially financed with aid provided by the European Union.
Cream, whether single or double, is the least fatty and calorific of all types of fats, with two to three times less fat than oil or butter. The word “cream” may only be used for products containing at least 30% fat.
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 and 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.
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, minerals) depending on the type of cream.
To showcase the exquisite taste, texture and versatility of European Cream, a series of interesting culinary events have been scheduled to demonstrate how cream can enhance and enrich dishes, particularly for pastry.
CNIEL has engaged highly influential culinary gurus, Chef Frederic Oger of the St. Honore Pastry Institute and Chef Rahina Salleh of HTC Asia / Gourmandines to create recipes which celebrate cream made even more interesting with local flavours.
Chef Oger led the first Professional Workshop which was held on 29 September 2016 for Professional pastry chefs in the hospitality industry and CNIEL has also organized demo workshops with leading culinary Schools in Malaysia namely KDU and INTI to take place in the months of November.
Participants of the pastry chef workshops were taken through the steps to create Le Petit Moka (pralines) and Onde Onde St Honore (pastry inspired by the flavours of local delicacy Onde Onde) by Chef Oger.
Chef Rahina demonstrated the unique yet robust flavours of Coconut, Gula Melaka and Laksa Leaves Ice Cream, as well as Lychee and Roselle Jelly Tart.
Fine European creams are readily available in premium grocers and supermarkets.