| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 477.1 | Getting fresh | ARNOLD::WIEGMANN | | Wed Dec 31 1986 08:17 | 6 |
| Maybe what you had was the stuff called creme fraiche - I tried
making it only once & not sure why it didn't turn out. It involved
adding sour cream or yogurt (something with bacteria) to cream and
letting it stand to thicken. Lately I've seen lots of recipes calling
for it, so wil probably try again. If you're near a library, look
for Martha Stewart's books on entertaining, etc.
|
| 477.2 | Maybe not creme fraiche | NEBVAX::BEAUVAIS | | Wed Dec 31 1986 09:01 | 9 |
| I'm not sure what the filling was in the napoleon but I will look
into my archives and see if I can find anything. However, I don't
think it was creme fraiche. I have made Martha Stewart's quick
version of it which is a combination of heavy cream and sour cream.
I didn't feel like making it the hard way. Anyway, it is not too
sweet and although it can be served with a dessert (usually as a
topping for fresh berries ) it is also used as toppings for foods
like caviar or blini so I don't think it's what you are looking
for.
|
| 477.3 | I hope someone has this... | STRATA::RDOZOIS | justice will prevail... | Thu Nov 11 1993 17:47 | 7 |
| Hi,
I know it's been along time but has anyone found this recipe??
thanks,
renee
|
| 477.4 | Stabilized Cream? | ASDG::HARRIS | Brian Harris | Tue Nov 16 1993 13:31 | 10 |
|
Since the cream was part of a pastry which was presumably made ahead
and kept, it may have been some type of stabilized or super-stabilized
whipped cream. This tends to have a heavier texture due to the
stabilizing agent. Gelatin is often used, which gives the cream a
heavier and somewhat spongy texture. I often use white chocolate to
stabilize whipped cream, which gives it a slightly richer taste and
texture.
|
| 477.5 | Custard Buttercream? | MPGS::AGGARWAL | Geeta Aggarwal | Tue Jun 18 1996 12:11 | 9 |
| It's been a long time since the basenote was entered, but it sounds to me
like the basenoter was looking for something like "Viennese Custard
Buttercream". There is a recipe for it in Susan Purdy's "A Piece of Cake".
The recipe calls for cooking milk, egg yolks and sugar (I think). When the
custard cools, beat in softened butter, one tablespoon at a time.
I can post the recipe if anyone is interested.
Geeta
|
| 477.6 | | MOLAR::DELBALSO | I (spade) my (dogface) | Tue Jun 18 1996 12:14 | 4 |
| >I can post the recipe if anyone is interested.
But of course! It sounds like just the sort of thing I'd love, but don't need!
|
| 477.7 | Susan Purdy? | BOBSBX::RAMSAY | | Wed Jun 19 1996 12:06 | 4 |
| I used to work with a Susan Purdy at Digital in Westford about 10 years
ago... I wonder if this is the same person ...
*Susan*
|