Paysan Breton The Cream for whipping and cooking, 35% fat UHT, in a 1 litre carton for Chantilly, choux fillings, sauces and soups.
A tall carton with a red gingham top, the red Paysan Breton badge under the words sélectionné par, The Cream in navy script, whipping and cooking in red, a round produit en France stamp and a photo of a sugar-dusted choux bun filled with whipped cream and raspberries. The base reads 1L UHT and 35% FAT. A cream at this fat level typically does two jobs, whipping for pastry and holding up in hot sauces. As general background, choux pastry is a delicate dough that puffs from its own steam in the oven and is used for eclairs, cream puffs, profiteroles and Paris-Brest, all classic homes for whipped cream like the one on this carton. Commonly, pastry cooks chill the cream and the bowl well, then whip it to soft or firm peaks with a little sugar for Chantilly, piping it into choux, layering it in cakes and fruit cups, and topping hot chocolate and fruit. On the savoury side, chefs reduce it into pasta sauces, pepper and mushroom sauces, soups and gratins. Give the gingham carton a firm shake first, and after opening store it in the fridge door and finish it within the period stated on the pack.