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Crema Chantilly - Page 3

post #31 of 36
Thread Starter 
Hola chicas, estuve ausente unos días pero, ya estoy de vuelta y sí que confundí cuando Lily me decia que hacia el frosting entendí que lo hacia buttercream con esa crema tipo chantilly, pero ya salí de la duda, ahora tendré la tarea de ver como le llevo la información de esa crema y de la Compañía a uno de los Supermercados a ver si la pueden traer. Yo para algunos postres o para las fresas preparo la crema chantilly casi siempre con Wipped Cream sino consigo la preparo con Heavy cream, aunque uso mas el heavy cream para cocinar. Muchas gracias a todas por todos sus comentarios y aclarar mis dudas y tambien a las que enviaron sus recetas siempre son bienvenidas, finalmente terminé haciendo el biz. del Cumpleaños de mi Esposo con Fondant, pero lo preparé acá.

Abrazos,

Ma. Huertas

PD, no les posteo las fotos ya que son muy grandes y primero tengo que aprender a reducirlas para luego aprender a postearlas. Pero ya aprenderé y así las pondré para que me den sus comentarios.
post #32 of 36
para que se acaben los malentendidos encontre esto solo que esta en Ingles

Chantilly Cream
Is another name for vanilla-flavored whipped cream. Note: In Italy, crema chantilly is made by folding whipped cream into crema pasticcera (pastry cream) to make a wonderfully decadent concoction.

Clotted Cream
Is cream that is scalded. This helps to prevent the development of bacteria. Clotted cream is basically consumed and produced commercially in England. It is usually served with pies and scones.

Creme Fraiche
Is cream that has a sharp flavor (but not sour flavor) that is achieved by an added bacteria. This cream is used often in French cooking.

Half-and-Half
Is a mixture of half cream and half milk. The milk fat content is about 10 percent. This cream cannot be whipped.

Heavy Cream
Has the highest amount of milk fat, which is usually between 36 and 40 percent in the United States and as high as 48 percent elsewhere. In the U.S., this cream is mostly found in gourmet food stores. If you can get this, it makes the richest whipped cream.

Light Cream
Is used more for a pouring cream, like into coffee and onto fruits. This cream has about 18 percent milk fat.

Pastry Cream
Is not a cream at all. It is a filling for desserts such as a Napoleon.

Sour Cream
Is the a cream that has about 18 percent milk fat. The cream is "soured" by the addition of bacteria.

Spray Can Whipped Cream
Some of these cans actually do have real cream in them and some are made from hydrogenated vegetable oils. Be sure to read the can before purchasing one.

Whipping Cream
Is the cream which is usually sold in the U.S. There is 35 percent milk fat in this cream. This is what is used to make whipped cream.

Whipped Topping
Is not cream at all. It's made with water, corn syrup, vegetable oil(s), xanthan and guar gums and more. The only ingredient that mentions milk is sodium caseinate, which comes from milk. Now, that being said, I don't know many people who don't use whipped topping from time to time. There are so many recipes that call specifically for it, because it's convenient and doesn't spoil easily.
The clock is my worse enemy, see ya, I am running late for my next cake delivery.
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The clock is my worse enemy, see ya, I am running late for my next cake delivery.
Reply
post #33 of 36
Lily que chevere esta esta informacion. Me parece que el oastry cream es la crema pastelera que las chicas estan hablando.

Gracias mil por esa informacion.

Nyma
post #34 of 36
Thread Starter 
Muy buena la información, aclara las dudas y es buena guia de referencia en cuanto a todas estas cremas.

gracias Lily,

Ma. Huertas
post #35 of 36
Lilytexas como puedo ver decoraciones ade pasteles con chantilly vivo en dallas x Mesquite kisiera k me enseñes a decorar plis kiero ver fotos puedes contactarme x mi correo electronico me podriad dar tu numero de cell para hablarte
post #36 of 36
Como es frosting
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