Parisian cream
Pariser Creme (also Parisercreme or Pariser Krem ) is a cream made from cream and chocolate, the term is mainly used in Austria. The term Parisian cream is often used synonymously with Canache . However, the food books in Austria and Germany only mention one of these terms, each with precise regulations:
The Austrian Food Book states that Parisian cream is made from cream and chocolate in a ratio of 1: 1; Deviations of at least 0.8 parts or at most 1.5 parts of chocolate per part of cream are possible. Seasoning or flavoring ingredients to round off the taste can be added to the Parisian cream. Corresponding proportions of other milk products can be used instead of cream, but no fat other than milk fat. The use of cocoa-containing glaze masses is not permitted.
However, the German food book states that two parts of chocolate coating mass and one part of cream are used for Canache .
Preparation and use
For the Paris cream, the cream is boiled, chopped chocolate is added and stirred until smooth. After that, the cream has to be kept in the cold for several hours and whipped until frothy before use. Parisian cream is used as a filling substance for chocolate roulades, for example, cakes and slices.
Individual evidence
- ↑ Claus Schünemann: Technology of the bakery production . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 20 .
- ^ Austrian food book: Pariser. Retrieved July 17, 2019 .
- ↑ Rehlender, Birgit: German Food Book, Guidelines 2016: developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . 5th edition. Hamburg, ISBN 978-3-95468-391-8 , pp. 50 .
- ^ A b Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 555, 570 .