Cream (food)
As cream ( French crème , German outdated and cream ) is known in the food preparation different food components and independent courts . Corresponding to the French meaning, it also refers to cream and coffee cream made from milk.
Basic types
- Mixture of eggs , egg yolks , sugar , milk and flavor carriers, which is heated with the addition of flour or cream powder and stirred until it binds .
- Mixture of eggs, egg yolks, sugar, milk and flavor carriers, which is filled into molds and poached in a water bath.
- Mixture of egg yolks, wine or milk, sugar and dissolved gelatine , which is mixed with egg whites or whipped cream .
- Whipped cream mixed with fruit puree , chocolate or cocoa powder
- Short for Bavarian cream
- Identification with filling cream , such as pastry cream , Frangipanecreme , Saint-Honoré cream , butter cream and fatty cream
variants
- Crème anglaise , also English cream , cream made from egg yolk, milk and sugar
- Crème bavaroise , also Bavarian creme or salty creme , dessert based on English creme
- Crème au beurre , also known as buttercream , cream made from butter, to which confectioner's cream, English cream, egg foam mass, egg whiskey mass or sugar mass is subjected
- Crème brûlée , French dessert made from cream and caramel, among other things
- Crème frangipane , vanilla cream with almonds (marzipan, macaroons, amaretto)
- Crème pâtissière , also confectioner's cream , see vanilla cream
- Crème vanilla , also vanilla cream , cream made from milk, egg yolk, sugar, vanilla and flour or starch
- Nougat cream , spread made from fat, sugar, hazelnuts and cocoa
See also
- Crème fraîche , a sour milk product
- Ice cream on terms such as ice cream, fruit ice cream, etc.
- Cream ice cream for the particularly rich, milk and egg containing type of ice cream
- Liqueurs for particularly sweet spirits with the addition of crème de ... (for example crème de menthe , crème de cassis )
swell
- Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th edition. Pfanneberg , Haan-Gruiten 1990, ISBN 978-3-8057-0587-5 , p. 607 (first edition: 1907).