Legal definition of cream. Cream is the milk fat obtained from the skimming process, which separates milk from the cream.

The law of 29th June 1934 prohibits adding any products to cream except for very small quantities of the following: sucrose 15% maximum, lactic ferments or stabilisers 0.5%.

A decree from April 1980 precisely defines the composition and the principal categories of creams, which are distinguished on the criteria of fat content and consistency. Any substance that results from the skimming of whole milk and that has at least 30g of milk fat per 100g is defined as “cream”. "Light cream" must contain less than 12g of milk fat per 100g.

The term "cream" is not authorised for anything below these levels.

Cream is a concentration of fat globules in whole milk. It is obtained by skimming the milk, followed by a homogenization stage to stabilize the skimmed milk fat.

Whether light (12-30% fat) or not (at least 30% fat), creams are also distinguished by the type of heat treatment applied (ultra-high-temperature sterilization, pasteurization or thermization), their viscosity (fluid, semi-thick or thick), their structure (whipped cream or whipping cream) and their method of packaging (aseptic or not, jars, bags, bottles, cartons, aerosol, etc.).

two creams...

1
Liquid/Fluid Cream

Neither cultured or aged, it retains its fluid texture. It can be pasteurized or sterilized – UHT cream – and either light or not.

2
Whipped cream

Whether in pressurized or aerosol packaging, it forms an aerated emulsion and may contain additives, flavourings or dyes.

local quality & expertise

the benefits of dairy cream

dessert through the ages

  • 1

    Sugar has been eaten since ancient times. Though certain sweets like choux pastry and whipped cream were not fashionable then, the most unique sweet at that time was a pancake made of flour, oil and honey. These rustic treats punctuate this period like great rites of passage. Fortunately, humanity quickly developed a taste for cakes. By this time, Pline had mentioned that the pastries of his time included "eggs, milk or butter."

  • 2

    In the Middle Ages, this waffles that were eirther stuffed or rolled were all the rage. Gastelliers and cake-bakers even had transportable furnaces for the holidays. Fruit pies were the specialty of the "pasticiers-hachiers".

  • 3

    The Renaissance saw, among the other arts, the enrichment of pastry making. The first book to call for sugar in a recipe was the Pasticier François (1654). Profiteroles, meringes and mini mignardises were born in this prosperous period wherein enemies of the court were decimated by eating poisoned ginger bread. Italian confectioners excelled in cooked sugar art. At this time, society was also on its way to creating a sweet end to meals: the term dessert meant "to clear the table when the meal is over", but now refers to after-dinner sweets. The line between sweet and salty became clear. Butter, chocolate and coffee were introduced into pastries as reference materials and will never disappear again.

  • 4

    In the 17th century, Vatel, the famous chef to the king, introduced sweets to the court. In Versailles, stacked centrepieces of sweets were the high point of Louis XIV's celebrations.

  • 5

    The country's sweet tooth remained through the 18th century. At this time, whipped Chantilly cream and ice-creams were very popular: at the famous Parisian restaurant Procope, where one could taste the two simultaneously. Cakes were inspired by the Lenôtre gardens, and flower essences such as violet, jasmine and rose were used in cooking. Caribbean sugar and vanilla spread like luxury products.

  • 6

    And then came the era of Carême. Marie-Antonin Carême elevated 19th pastries to a luxurious art: "There are five categories of fine arts", said Carême, "painting, sculpture, poetry, music and architecture - of which pastry is the main branch!"

  • 7

    At the dawn of the 20th century, professional pastry-making became an essential component of the culinary arts. Techniques and skills were sought abroad. The spread of refrigeration and electricity allowed for the development of large urban patisseries. Housewives and bakers also began to make cakes. Sunday cakes competed with ice*cream, which became the favourite of holidaymakers upon the implementation of paid leave.

  • 8

    Up until the sixties, buttercream and other types of desserts were populart. Royal icing and marzipan were a hit as decorations

  • 9

    After the sixties, thick custard and rice pudding became the modern desserts of choice. The desire to cut calories led to the invention of lighter desserts. While people were listening to the Rolling Stones, they were also eating Bavarian creams, fruit mousses and Savoy sponge cake.

  • 10

    Contemporary pastries benefitted from shops and big brand names. New techniques allowed for less sugar and fat. In restaurants, the dessert cart gave way to more refined compositions. Young chefs invented cooked desserts by using techniques traditionally used for savoury dishes. Vegetables arrived aroud the time of coffee and the siphon did away with textures. Design was then applied

The history of pastry is nothing more than an exercise in pleasure.

Centuries of indulgent treats were developed amid diplomatic adventures and new industrial eras.

Over time, desserts became modernized right along with society.

  • Whether square, round, stacked, or individually-sized, pastry is the stuff of dreams.

    ICONIC FORMS

    The culinary arts flourished and desserts and cakes became true symbols of artistic construction. Large constructions made out of desserts and made to look like temples or military trophies were legendary back in the imperial days. But in the 18th century, it was considered refined to present just peeled apples and pears with their skins and carved into elaborate works of art. The history of moulds and mould materials is linked to the evolution of technological developments and has led to the creation of truly iconic forms. Terracotta, copper, tin and finally silicon were developed over centuries. The Kugelhopf cake and its iconic mould were developed in the 18th century. These inventions persisted and evolved throughout history. Like architecture, the size of cakes changed according the moulds. For example, while the gourmet treats formed by the madeleine mould invented in Lorraine, Commercy in 1770 had been the favourite for years, others began adapting other classic pastries. Philippe Conticini made madeleines larger than a hand and the pastry chef Laurent Favre-Mot from Pigalle now makes XXXL-sized madeleines with half a kilo of dough.

  • Pastries have always punctuated the existence of humans.

    HISTORIC SYMBOLS

    Offerings to the gods, christening cakes, wedding cakes, birthday cakes and sweets, or the 13 desserts of Christmas: few events can be celebrated without these sweet and creamy treats. Many recipes were born out of necessity. For example, Talleyrand lengthened ladyfingers so he could dip them in his glass of Madeira. When Leczynski Stanislas (1677-1766), King of Poland and stepfather of Louis XV, was in Lorraine, he found the pound cake to be too dry so he soaked it in a sugar and rum syrup. The ancestor of the baba was born when Stoher made it popular by overing it with cream. More recently, Brigitte Bardot regularly ate Tarts Tropeziennes from the Micka bakery in the film "And God Created Woman" in 1955 in Saint-Tropez. She was the one to christen this sugar and cream tart.

  • French-style pastries have solidified their place among the rich cuisines of the world. You can’t think of pastries without thinking of France. The French model has also influenced multiple interpretations.

    THE JOURNEY OF CAKE

    Pastries first came from Italy. The Medici family managed to smuggle Popelini, the inventor of the choux pastry, to the Court of France. In the 17th century, Italy remained the homeland of confectionery! Italy also made jam and almond paste popular. The European royal courts competed for the services of the Italian confectioners who were able to create characters and motifs out of cooked sugar. Then France gained this knowledge, especially with the help of the picturesque pastry chef Carême. French pastries were then adopted into the hegemony of French cuisine. France quickly became rich within culinary literature. Rabelais, Grimod de la Reynière, Brillat Savarin, Dumas, Baudelaire and Proust all wrote about French gastronomy. Throughout history, they built a heritage and an identity that crossed borders. Now the European style is exported worldwide.

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