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Bon Chef Crème d’or
What it is
Crème d’or is a rich, cultured cream product. It is made from high-quality dairy and undergoes a fermentation process that gives it a distinct tangy flavor and a thicker consistency than regular cream. This cultured cream is a versatile ingredient, adding depth and a luxurious texture to a wide range of dishes. Its smooth mouthfeel and complex taste profile make it a favorite in both sweet and savory cooking.
How people cook with it
This cultured cream is excellent for enriching sauces, adding tang to baked goods, or simply serving as a topping.
- Enriching sauces
- Adding tang to baked goods
- Topping for desserts
- Whisking into dips
Crème d’or can be used in many ways in the kitchen. It is perfect for finishing sauces, where its richness and slight acidity can balance flavors. It can also be incorporated into batters for cakes and pastries, contributing to a tender crumb and moist texture. For savory applications, it works well in gratins, soups, and creamy pasta dishes. It can also be whipped and sweetened for a decadent dessert topping or used as a base for homemade dips and spreads, offering a sophisticated tang.
How it differs from similar foods
Unlike regular heavy cream, Crème d’or has a fermented, slightly sour taste due to the cultures used in its production. This tanginess provides a flavor complexity that plain cream lacks. Its thicker consistency also means it holds its shape better in certain applications, like dolloping or piping.
Who it is for
Home cooks and professional chefs alike appreciate its unique flavor and texture.
How to keep the rest
After opening, store any unused Crème d’or in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness and prevent contamination. It is best consumed within a few days of opening to enjoy its optimal flavor and texture.