frenchmaid

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
French Maid

frenchmaid

hello can anyone tell me if i can use creme fluide instead of whipping cream in the lemon tart recipe for October. Here in France we can't get cream and creme fluide is the nearest thing we have. also should i whip it before using to make it a bit thicker?

avatar
Hoopoe

frenchmaid

Hi,
I would use crème fleurette entière not crème fluide and follow the method as if you were using whipping cream.Yes I do miss proper English cream here and good meat but that's all.Enjoy your lemon tart.

avatar
Hoopoe

frenchmaid

Hi,
Try again, I didn't write that rubbish, it should read,creme fleurette entiere and don't use creme fluide.

avatar
tubs

French Cream

Look for creme epaisse (thick cream) on the chilled shelf near the butters and spreads. Sorry i cant remember the name of the maker am in UK at the moment. It's the nearest thing to double cream I've found, but still not exactly right.

Am going over in December and making Delias truffles for Christmas presents but am going armed with cartons of double cream in my case! It's ok as I'm going by train,so no liquid restrictions.

avatar
Sue G

French cream



Hi,
if you put your creme in the fridge over night or better still measure out pour in a bowl, put bowl & cream in the fridge the creme entiere will whip.
do it by hand not electric whisk

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com