Whipped Crème Fraîche Food

WHIPPED CRèME FRAîCHE

Steps:

• Using electric mixer, beat all ingredients in large bowl until stiff peaks form.

SILKY CREME FRAICHE WHIPPED CREAM

Steps:

• Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
• Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.

PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE

Steps:

• For the cake:
• Preheat the oven to 350°F.
• Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
• Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
• In a medium bowl, sift together the flour, baking powder, and salt and set aside.
• Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
• Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
• Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
• Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
• Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
• When ready to serve, combine all the ingredients for the whipped crème fraîche in a large bowl; whip until thick and fluffy, but still soft.
• Slice the cake and serve each wedge with a dollop of whipped crème fraîche.

RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE

Steps:

• Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
• Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
• In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.

TIRAMISU WITH CRèME FRAîCHE

Steps:

• Combine the sugar and marsala in a medium saucepan and bring it to a boil over medium heat. Continue to boil, swirling the pan occasionally to encourage even heating, until a candy thermometer registers 250F/120C, or a drop forms a firm ball in a cup of cold water - about 5-7 minutes.
• While the syrup is cooking, put the egg yolks in the bowl of a stand mixer (or in a large bowl if you're using an electric mixer) and beat at high speed for about 5 minutes, until they triple in volume and fall in a thick ribbon when the beaters are lifted. As soon as the sugar syrup has reached the correct temperature, take it off the heat and immediately begin to drizzle it in a thin, steady stream down the inside of the bowl with the egg yolks, beating constantly. Beat until all the syrup has been incorporated, and then continue beating for another 3-4 minutes, until the mixture is just warm to the touch. Let cool completely.
• In another bowl, beat together the mascarpone and crème fraîche until smooth. Beat in the cooled egg and sugar mixture, and then fold in the whipped cream and vanilla. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1-2 hours.
• In a shallow bowl combine the cold espresso and rum or brandy to taste.
• In another small bowl, stir together the cocoa powder and powdered sugar. One at a time, dip the savoiardi into the espresso mixture, letting them soak up a bit of the liquid, then lay them in an even layer on the bottom of the pan.
• When the bottom of the pan is covered (you can break some savoiardi to fill the gaps), spread half the chilled cream mixture on top. Sift half of the cocoa powder on top. Repeat with another layer of savoiardi, cream and cocoa. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.

SWEETENED WHIPPED CREAM FRAICHE

Steps:

• In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
• Store any leftover fraiche in the fridge.
• Delicious!

APPLE CURD TART WITH CREME FRAîCHE WHIPPED GANACHE

Steps:

• DAY BEFORE SERVING - Note: ideally the pastry should rest in the fridge overnight. If you have time to do it, make it 2 days ahead so you can then bake it straight away the day before of serving.
• MAKE THE SABLÉE PASTRY - Pour all dry ingredients (flour, corn flour, icing sugar, lemon zest) in a bowl. Add the cold butter and rub in with your fingers until the mixture resemble breadcrumbs. In a separate bowl, beat the egg with the salt and vanilla extract. Add to the crumbly mixture and bring the dough together with a spatula and then using your hands, until it has a uniform consistency (resist the temptation to knead the dough for too long). Flatten the dough to a square shape, wrap in cling film and chill for at least 2 hours. When you are ready to roll it, take it out of the refrigerator and let it rest for 15 minutes.
• BAKE THE SABLÉE PASTRY - Prepare the tart rings or tin with butter and flour coating. Pre-heat the oven at 180°C. Roll out to the pastry to about 6mm thick. Roll the pastry up around the rolling pin and gently roll it out over the ring or tin. Push the dough into the mould, using a piece of leftover dough to make it adhere to the bottom and sides. Trim the overhanging excess dough with a sharp knife. Pop the pastry into the fridge for 10-15 minutes to firm up a bit. After 15 minutes, take it out of the fridge and blind bake the tart shell. Line the tart shell with some baking paper so that the dough is completely covered. Fill it up with dried beans, uncooked rice or ceramic beans and bake in the centre rack of the oven for 18 minutes. Remove the beans and baking parchment and bake for another 5 minutes uncovered. Set on a rack to cool completely before removing the shell.
• MAKE THE CINNAMON CHABLON - Once your tart case has completely cooled, make the white chocolate and cinnamon chablon. A chablon is a thin layer of chocolate that is brushed on a pastry to prevent it to get soaked by any liquid filling. Melt the white chocolate in a microwave or in a small bowl set over a bain-marie (make sure that the bottom of the top doesn't touch the water). In the meantime, measure your cinnamon and get ready to work quickly. Once the chocolate has melted, remove from the heat. Add and stir the cinnamon, then brush the mix on the inside of the pastry case, working fast as the chocolate will cool down and set. Place in the fridge to set while you make the apple curd.
• MAKE THE APPLE CURD FILLING - First, make the apple purée. Put the apples in a pan with the apple juice and lemon zest and cook until they have a fluffy consistency. This should take around 25 mins. Remove from the heat and blend to a purée using a hand blander or masher. Set aside. Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. In the meanwhile, make the curd base. First add the eggs into a bowl, beat them slightly and then strain to remove all impurities. Set aside. Combine the apple puree, sugar and lemon juice and salt in a saucepan and gently bring to the boil, stirring until the sugar has dissolved. Remove from the heat. Slowly add the egg mix into the pan and whisk until smooth to prevent any lumps from forming. Once the eggs have been fully incorporated, put the pan back on the heat and bring to the boil. Cook for 2 minutes stirring continuously, then remove from the heat and whisk in the gelatine mixture. Let it cool down at room temperature for half an hour. Once the curd has cooled down, pour it into the tart shell until it reaches just a couple of millimetres below the edge. Refrigerate overnight to set the curd.
• MAKE THE CRÈME FRAÎCHE GANACHE - Put the water into a small bowl, sprinkle the powdered gelatine over it and leave to bloom for at least 10 minutes. Place the chopped white chocolate in a small bowl, set aside. In the meanwhile, pour the double cream, crème fraiche and sugar in a small saucepan and bring to the boil over a medium heat, stirring occasionally. When it's just about to boil, remove from the heat and whisk in the gelatine to dissolve completely. Once the gelatine has dissolved, pour the hot mixture through a strain over the chocolate and cover the bowl for 3 minutes. Gradually stir slowly with a spatula from the centre towards the outside until the chocolate has completely melted and the mixture has a smooth and shiny consistency. Cover with cling film, with the plastic touching the surface of the cream. Leave to cool at room temperature and then put in the fridge to set overnight.
• DAY OF SERVING: FINISH THE TART - Take the crème fraîche ganache out of the fridge and whip for a couple of minutes at high speed until fluffy. Transfer to a piping bag fit with a noozle of your choosing (I used a straight 20mm wide nozzle). Take the tart out of the fridge and pipe a few large domes of ganache. Fill the surface of the tart with smaller blobs of ganache, keeping some space to show the contrast betweeen the white ganache and the yellow curd. Feel free to get creative with the piping. When you're done, cover and keep in the fridge until ready to serve.