Creams

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
The creams which are served as cold sweets are divided into two separate types:

  • 1) the cooked creams which are really only a variation of Crème Anglaise;

  • 2) the creams derived from whipped and sweetened fresh cream of which Crème Chantilly is the example.

The cooked creams are prepared in either special dishes known as Petits Pots or in small silver or china dishes. They can be prepared in moulds in which case they are demoulded when very cold; these are known as Crèmes Renversées because they are turned out as against the first method where they are served in the dishes in which they were cooked.