We just traveled back to France after spending Christmas in the United Kingdom with our family. While we were there, we made a little shopping to recover some of the delicious sweets that or we missed so much while in France: tea bags, baked beans, marmites, minced meat cakes, the list continues.
Our French neighbor Rémi simply loves buns and coagulated cream. They enjoyed their first afternoon in a charming tea room in Bourton-on-The-Water a few years ago and has a great admirer since then. As he is such a child (he takes care of our house and feeds ours that we are far), we think this would be a very pleasant gift of thanks. We bought two packages of delicious butter buns made with numous milk whey and coagulated cream (Yum!), As well as two large bathtubs or classic Coagulated Cornwall.
We travel regularly from one place to another between France and the United Kingdom, which is always an expedition, since there is much to pack. However, I am usually very organized and rarely forget something. Well, would you believe it? As soon as we got home, I lifted with enthusiasm the member of our cold box to remove the coagulated cream and guess what? I was there!
The gears began to turn … what the hell? What happened? Am I going crazy? I could swear that I had put them in the great box!
Well, obviously not. I remembered to get them out of the fridge and after that, I don’t remember. It is not surprising to be space in the box!
This means two things: first, the poor Rémi Coma is expected dry buns with only jam (at least I did not forget the jam. Although I prefer French jam, partly because Bonne Maman is much cheaper in France, I thought it would be better to treat him with a beautiful British strawberry keeping to enjoy his buns). Secondly, what will happen to the two coagulated cream tubs that are sitting out of the refrigerator for months? It does not have to think.
I could not do anything about the cream sitting in England’s kitchen, but I could certainly try to find a replacement for my coagulated cream in France. My first step was Google’s coagulated cream: the result was Crème Cailée or Crème Fleurette. HMMM … I’m not sure. Where the hell would Crème Cailée find? As for Crème Fleurette, it seemed too liquid. So I sailed the network and found a forum where some suggested preparing some mascarpone cheese with a touch of cream. That sounded a lot like a good idea. Only better, I really found some in our local Leclerc supermarket.
I also bought a tub of inigny cream, purely because it looked good and thick. I cooled to those who with the promise to do it better next time and bring it back the real. Meanwhile, I can’t wait to find out what you think of these 2 alternatives. Will they do the job?
Editor’s note
The coagulated cream is a delicious dairy delicacy that originates in the southwest of England. It is recognized for its rich and velvety texture, which makes it a beloved accompaniment for desserts, buns and even fruits. To make coagulated cream, cow’s milk without pasteurized is gently heated and then allowed to cool slowly in shallow pans. Duration This slow cooling process, the cream naturally rises to the surface and forms a thick and golden layer. This layer, known as clots, is carefully detached and preserved, resulting in the delicious cream that is so dear. The long and slow cooking method gives it a unique and slightly caramelized flavor and a thicker consistency than the traditional whipped cream.
Now, for the inevitable question: how is it? Is it a bun, coagulated cream and jam or bun, jam and coagulated cream? How do you serve yours? Let us know in the comment box below (by the way, we really do not have preference since both are equally delicious).
