Elle & Vire Professionnel Crème Excellence whipping cream, 35.1% fat, in a 1 litre carton for Chantilly, layer cakes, choux and mousses.
A white carton with the red Elle & Vire script beside a blue Eiffel Tower, PROFESSIONNEL beneath, a small farm scene marked produced in France, Crème EXCELLENCE in blue with whipping cream under it, a round badge for 35.1% fat, and a photo of choux buns piped high with cream next to raspberries. The base marks it as dairy cream in a 1 litre pack. As general background, whipped cream, also called Chantilly cream, is high-fat cream aerated by whisking until it is light, fluffy and able to hold its shape, and it is often served on desserts and hot drinks. Cream at about 35% fat is typically the pastry kitchen standard for that job. The gallery shows a steel bowl of freshly whipped cream with a whisk and a tall strawberry layer cake filled and topped with cream. Commonly, pastry chefs chill the cream, bowl and whisk, whip with sugar to soft or firm peaks, and use it for Chantilly, cake layers and coatings, choux and eclair fillings, mousses, Swiss rolls and pavlova. Turn the Elle & Vire carton over a few times before opening, then keep it in the coldest part of the fridge and use it within the days shown on the pack.
