|By judymontreal on Monday, February 14, 2000 - 08:17 am: Edit|
I am visiting a French baking site and would like some help with terms. Does "la crème fleurette" mean heavy or 35% cream? And "de sucre en poudre" - do they mean powdered sugar? This was for a recipe for caramel sauce. The illustration looked like granulated sugar rather than confectioners' sugar.
|By judymontreal on Monday, February 14, 2000 - 08:22 am: Edit|
For those interested, the URL for that site is:
|By Morgane on Monday, February 14, 2000 - 01:47 pm: Edit|
Crème fleurette is light cream or table cream, with a fat content of about 15%. Sucre en poudre is powdered sugar.
I've never made a sauce caramel with powdered sugar. Please let me know how it turned out.
|By Doucefrance (Doucefrance) on Monday, February 14, 2000 - 04:34 pm: Edit|
I do not agree with Morgane, I arrived in the states 3 months ago and keep looking for the ingredients I was using in my bakery in France.
Creme fleurette is heavy whipping cream, no light stuff at all, and sucre en poudre is finer than granulated sugar, I think in english is castor sugar.
|By Morgane on Monday, February 14, 2000 - 05:27 pm: Edit|
According to the Larousse Gastronomique, crème fleurette is a cream with a fat content of 12% to 15%, like light cream.
Sucre en poudre in Canada is powdered sugar. Judy is the site from France or Canada? I can't seem to access it. In France, Helene is right sucre en poudre is finely ground sugar. Sucre glace (sucre en poudre here)is also a finely ground sugar. The difference being the addition of 3% starch.
|By pascal stoltz on Monday, February 14, 2000 - 06:02 pm: Edit|
I'm a french baker living in Strasbourg, i intend to settle in NYcity in a near futur.
I know it isn't the subject, but would you mind letting me know where i can get infos & help.
Thank you very much,
Pascal STOLTZ - Strasbourg FRANCE -
|By tj on Monday, February 14, 2000 - 07:05 pm: Edit|
sorry morgane, i think you should know this if you are a french baker, creme fleurette is heavy whipping cream ,no matter what your larousse is saying it is very wrong.12% or 15% is half and half in the usa, .in france creme fleurette is used to make creme chantilly ,or whipped cream ,also you whip the fleurette for
all creams and mousses, boil it for ganaches, make custards for ice cream etc...in the usa it is very simply 36% or even (if you can get it)a rich 40% heavy cream.
|By tj on Monday, February 14, 2000 - 07:15 pm: Edit|
by the way,
both 36% and 40% heavy creams ,should not be mistaken for creme fraiche which is made by adding acid to regular heavy cream or sometimes to half and half.
|By judymontreal on Tuesday, February 15, 2000 - 08:08 am: Edit|
Hi everyone. Merci tous le monde pour une discussion si vivante! My instincts tell me that one should use a cleaner sugar than powdered sugar. Maybe superfine, without the starchy additives that confectioners' sugar has. I have always used regular granulated to make caramel.
Morgane, I just checked out the site and had no difficulty. It is from France. Did you click on the URL in my message? It takes a long time to load.
Off topic for a moment,- Does anyone have the luxury of using 35%-40% cream that DOES NOT have the carrageenan/locust bean gum/etc.,etc./junk added to it? That is all I can get here.
|By pam on Tuesday, February 15, 2000 - 10:24 pm: Edit|
make your own sugar in the blender & it can be any way you want it.perhaps they think it will melt better if its smaller granules?i can't think of any other reason.it does seem alittle strange with powdered sugar. i don't thin the commercial daity companies make that cream without that icky stuff in it.i thought sucre glace was powdered sugar?
|By pam on Tuesday, February 15, 2000 - 10:25 pm: Edit|
make your own sugar in the blender & it can be any way you want it.perhaps they think it will melt better if its smaller granules?i can't think of any other reason.it does seem alittle strange with powdered sugar. i don't think the commercial dairy companies make that cream without that icky stuff in it.i thought sucre glace was powdered sugar?
|By judymontreal on Wednesday, February 16, 2000 - 04:56 am: Edit|
I make batches of superfine in the Robocoupe when I have the time. Works fine. However, I don't think I would "waste" it in making caramel. Regular granulated has always worked just fine for me. It was interesting though to read about this different idea.
|By Doucefrance (Doucefrance) on Wednesday, February 16, 2000 - 06:46 am: Edit|
Sucre glace is definitely powdered or confectioner's sugar, and I checked in my trilingual pastry and bakery glossary, sucre en poudre is castor sugar, a finer granulated sugar.
|By judymontreal on Wednesday, February 16, 2000 - 04:55 pm: Edit|
Well there you go! Confectioners' sugar didn't sound right. I would think that if you were to cook it to the caramel stage, something weird would happen with the cornstarch that is added. I'm sure that you wouldn't get a nice clear product.