On 19th July, CULTLINARY attended CREAM OF EUROPE event in Singapore. It was held at At-Sunrice GlobalChef Academy with 9 pastry chefs from all over the world to showcase their own interpretation of the classic French dessert, St. Honoré. As the event serves to promote Europe’s finest creams, the chefs are given the task of presenting their re-interpretation of the classic dessert, the St. Honoré (a cream puff pastry). Organised by CNIEL, the Dairy Interbrand organization and governing European body for milk and dairy products and the European Union, this event serves to promote several European brands of cream, ultimately showcasing why European cream is superior to others in terms of its taste and quality.
In France and other countries in the European Union, creams are subjected to an exceptionally high standard of quality. The term “cream” refers to a dairy product with a minimum fat content of 30%, approximately 6% of non-fatty ingredients (such as protein, lactose and trace minerals) and water. Exclusively derived from cow’s milk, the European climate characteristics ensure that milk production is stable and consistent, a critical basis for creating quality cream quality. Dairy producers obtain fresh raw cream from areas that have not undergone any heat treatment to preserve its functional and organoleptic properties. To prolong shelf-life, it is mandatory that the raw cream goes through a UHT sterilisation process that does not have any impact on taste. The first UHT liquid cream in France can be traced back to 1973 – evident of the area’s long history and expertise in producing safe and top quality cream.
About European Cream
European cream is instantly recognisable by its texture and highly developed aromas, characterised by its roundness, smoothness and a bright, fresh taste. Due to its high standards, authenticity and quality, European cream carries strong values that reflect the professionalism of the top pastry chefs, who are assured of the best quality.
Cream and low-fat cream must undergo heat treatment (pasteurisation or sterilisation), with the exception of raw cream. The label “fresh cream” is given when the cream has been pasteurised. The criteria used to distinguish different types of cream are as follows:
- Raw Cream: Direct product of skimming, chilled and stored at 6°C, not pasteurised or sterilised.
- Pasteurised Fresh Single Cream: Pasteurised and not fermented, more fragile than sterilised milk, liquid and sweet.
- Pasteurised Fresh Double Cream: Matured cream that is inoculated with lactic ferments after pasteurisation, thick and acidic with strong flavours.
mthatissterilisedat115°Cfor15- 20minutesandcooled after packaging. Sterilisation does not allow fermentation so the cream remains liquid.
- UHT Cream: Raw cream that is sterilised at 145-150°C for two seconds, then rapidly cooled to preserve nutritional and functional properties.
- Low-fat Cream: Obtained by regulating cream separator to 12-30% fat content. Can be liquid or thick (if fermented and cultured), pasteurised or matured.
About the Chefs
For two days at At-Sunrice GlobalChef Academy, nine internationally acclaimed chefs will choose a unique ingredient to be used in their reinterpretation of the classic dessert, St. Honoré, a delicate cream puff pastry that requires not only top quality cream for the best flavor but also require them to demonstrate the skills and technical flair for pastry.
The participating chefs are:
- Zhe Wei HUNG (Taiwan), Executive Chef of Pâtisserie La 15ème & L’appart in Taipei. Chosen ingredients: lychee from Taiwan and elderflower from Europe
- Jeffrey KOO Ka Chun (Hong Kong), Director and Executive Pastry Chef of Patisserie Jeffery Koo / Headmaster of ChocoKoo Cooking Studio / Professional Pastry Consultant. Chosen ingredient: matcha
- Terry Wang (China), Pastry Chef at Park Hyatt Ningbo, China. Chosen ingredient: Mandarin
- Hyunhee Lee (Korea), Chef Owner at DesserTree and Meringue Meringue / Director of NeoArtisanDessert SA and Rose Bakery. Chosen ingredient: Yuzu
- Ludovic Audaux (United Arab Emirates), Executive Pastry Chef at Starwood Hotels & Resorts Worldwide, Inc. Al Habtoor City Complex. Chosen ingredients: cherry, rose and hibiscus
- Mona Mosly (Saudi Arabia), Judge on TV show Top Chef Arabia / Chef at Adel Abuljadayel Flight Catering. Chosen ingredients: baklava, orange blossom and pistachios
- Chef Pang Kok Keong (Singapore), Winner of coveted “Pastry Chef of the Year” in 2007, 2009 and 2010 / Pastry Chef at Antoinette (famous patisserie and café in Singapore). Chosen ingredient: pandan
- Frederic Oger (Malaysia), Co-owner and Managing Director at Pastry Institute of St Honoré, Malaysia. Chosen ingredients: gula melaka and coconuts.
- Chef Gerald Maridet (Indonesia), Executive Pastry Chef of Pullman Jakarta, Indonesia. Chosen ingredients: kueh lapis spices
Are you able to guess which chef made these?
Chef Mona Mosly with her St. Honoré made with baklava, orange blossom and pistachios.
You might want to try making your St. Honoré from this website with step by step instructions. Nonetheless you can use cream of europe for other pastries as well. One example will be this No-Bake Strawberry Cheesecake from Chef Micky, Sieg Cafe in Taiwan. Now go try it and Never Wok Alone!