Saveurs de nos régions
Thick Fermented Cream from Bresse
What it is
Crème de Bresse épaisse is a rich, cultured cream originating from the Bresse region of France, renowned for its dairy products. It is made by fermenting fresh cream with specific bacterial cultures, which develop a characteristic tangy flavor and a dense, velvety texture. This process also contributes to its stability, making it less likely to curdle when heated. Its deep, complex taste sets it apart from standard heavy cream.
How people cook with it
This versatile cream adds a luxurious depth to both sweet and savory dishes.
- Enriching sauces
- Topping desserts
- Baking
- Whisking into soups
When incorporating crème de Bresse épaisse into hot preparations, such as sauces or soups, it is best to temper it first. This involves gradually warming the cream by whisking in a small amount of the hot liquid from your dish before adding the rest of the cream. This helps prevent the cream from separating. It can also be used as a finishing touch, dolloped directly onto finished dishes or whisked into whipped cream for a tangy twist on classic desserts. Its thickness makes it ideal for holding its shape.
How it differs from similar foods
Unlike regular heavy cream, crème de Bresse épaisse has undergone fermentation, giving it a distinct, slightly sour flavor profile and a thicker consistency. This cultured nature also makes it more resilient to heat, reducing the risk of curdling in cooked applications.
Who it is for
Home cooks and professional chefs alike appreciate its unique flavor and texture.
How to keep the rest
Once opened, store any remaining crème de Bresse épaisse in its original container, tightly sealed, in the refrigerator. It should be consumed within a few days to maintain its optimal freshness and flavor. Ensure it is kept cold to preserve the live cultures.