what is the difference between creme fraiche & fromage frais?
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The piquancy of creme fraiche is not always appropriate. It is very good with soft fruits, especially the sweeter ones such as strawberries.. Do by all means put into sauces, it reduces well over heat but be prepared for a slight sourness. Fromage frais is a very different product.
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Creme Anglaise is a pouring custard. A runny version of pastry cream. It isn't typically thickened with a starch (although some use a little cornstarch to avoid scrambling), and usually only uses eggs/egg yolks. ... Creme Patissiere is a thicker custard.
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A profiterole (French: [pʁɔfitʁɔl]), cream puff (US), or chou à la crème (French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.
71995
The difference between Hermes Togo and Clemence is rather subtle, seeing as how they are both from bull. However, Clemence is made from the hide of a young bull while Togo is made from baby calf. This changes the texture, giving Clemence a softer feel that is a bit slouchy and relaxed.
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Crème caramel is a baked custard that's cooked in a caramel-lined ramekin; crème brûlée is a baked custard that's topped with a sheer, crackly layer of caramelized sugar; and pot de crème is, well, a baked custard. Same technique, but different results.
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Other than the shade choices, there are some slight differences in the dyeing and packaging. To me, the Peaches & Creme initially has a softer touch "on the ball" than does the Sugar 'n Cream. Sugar 'n Cream is a more tightly wound ball than the Peaches & Creme. But after dampening and blocking, they are both the same.
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Creme Anglaise is a pouring custard. ... Creme Patissiere is a thicker custard. It's thickened using starch and eggs/egg yolks and can be piped. It's mostly used to fill pastries and other desserts.
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They use whipped egg whites, sugar and butter to create very light, creamy and smooth frostings. They are both great for decorating and truly delicious. French buttercream on the other hand uses the egg yolks to create a creamy confection that pipes beautifully and is a gorgeous shade of pale yellow.
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The difference between Vanilla Pastry Cream and Vanilla Creme Anglaise is that Pastry Cream has starch added to thicken the custard to hold it's shape once it's cooled. Whereas Creme Anglaise flows and is used as a sauce, pastry cream is thick enough to fill a cake, tart or pastry and hold it's shape when sliced.
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Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings. Italian meringue (shown below) is made by drizzling 240-degree Fahrenheit sugar syrup into whites that have already been whipped to hold firm peaks.
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Their difference are Belvedere is originated from Poland while Grey Goose is from France. Another difference is Belvedere is made with rye while Grey Goose is made from wheat. They also differ from how many distillation the spirit have gone through for Belvedere used 4 distillation and Grey Goose is distilled 5 times.
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It is different from chocolate liqueur, which is usually sweeter and more syrupy. It exists in two different variations: Dark crème de cacao is dark brown, while White crème de cacao is a clear, colorless form of the same liqueur.
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How to Whip Creme Fraiche. Crème fraîche is a cultured or lightly soured heavy cream. It is thicker, has a richer flavor, and tends to be less tangy than sour cream. If you are looking to add cream to a hot or warm dish, crème fraîche is preferred over sour cream because it will not curdle.
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Texture: Flan stands upright and has a jigglier, Jell-O-esque consistency, and it's topped with a soft caramel. Crème brûlée is creamier and pudding-like and has a crisp layer of burnt sugar that has caramelized on top.
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French thyme is also called summer thyme and it offers a flavor that is noticeably subtler than that of English thyme. It has the same mint and clove notes as English thyme but less of them and the sweetness of those notes are at the forefront. English and French thymes differ in appearance as well.
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What is the difference between puff pastry and croissant dough? Croissant dough contains yeast and puff pastry does not.
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The main difference between the two are: crema catalana has fine cornflour; crème brûlée doesn't. And crema catalana is not baked in bain-marie, as crème brûlée is. On the other hand, crème brûlée is made with heavy cream, and crema catalana with milk. ... baking or gratin dish.