Best Creme Fraiche Whipped Cream Recipes

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GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM



Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Time 3h45m

Yield 4 servings

Number Of Ingredients 27

2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
3 tablespoons pure maple syrup
2 tablespoons apple brandy, such as Calvados
4 tablespoons unsalted butter
1 1/2 cups light brown sugar
4 Granny Smith apples, peeled and diced
2 cinnamon sticks
2-inch piece fresh ginger, peeled and grated
Salt
1/4 cup apple brandy, such as Calvados
1/2 loaf day-old country loaf bread, cut into 1/4-inch cubes
2 cups half-and-half
1/2 teaspoon freshly grated nutmeg
3 cinnamon sticks
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup granulated sugar
1 1/2 cups heavy cream, cold
3/4 teaspoon vanilla extract
1/4 cup creme fraiche
Ground cinnamon, for dusting
Powdered sugar, for dusting
Fresh mint, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  • Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
  • For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
  • For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
  • Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
  • To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  • Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
  • Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
  • For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
  • Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

CRANBERRY TART WITH CRèME FRAîCHE WHIPPED CREAM



Cranberry Tart with Crème Fraîche Whipped Cream image

Categories     Bake     Cranberry     Chill     Pastry     Simmer

Yield Makes one 9-inch tart

Number Of Ingredients 8

4 cups fresh cranberries (about 1 pound)
1 1/2 cups sugar
1 whole cinnamon stick
1 disk Pâte Sucrée (page 651)
All-purpose flour, for dusting
1 large egg white, lightly beaten
1 cup heavy cream
1/2 cup crème fraîche

Steps:

  • Bring 1/2 cup water and the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return the strained liquid and cinnamon stick to pan; reserve the berries in the bowl. Simmer the liquid over medium-low heat until thickened, about 15 minutes. Pour the syrup over berries; let cool. Discard the cinnamon.
  • Bring the pâte sucrée to room temperature. On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim the edges, leaving a 1/2-inch overhang. Tuck the edges of the dough under to create a double thickness, and press firmly against the sides of the pan. Press the bottom of the dough firmly into the tart pan. Chill in the freezer 20 minutes.
  • Preheat the oven to 400°F. Line the tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove the pie weights and parchment. Let cool completely.
  • Reduce the oven temperature to 350°F. Brush the tart shell with the egg white. Fill with the cranberry mixture and syrup from the bowl. Bake until the syrup is only slightly runny and the berries begin to brown, 45 to 60 minutes (if the pastry edges brown too quickly, cover with a band of foil).
  • Meanwhile, beat the cream to soft peaks. Beat in the crème fraîche; refrigerate.
  • Let the tart cool on a rack until cool enough to remove from the tin. Serve warm, with crème fraîche whipped cream.

CREME FRAICHE WHIPPED CREAM



Creme Fraiche Whipped Cream image

Make and share this Creme Fraiche Whipped Cream recipe from Food.com.

Provided by TishT

Categories     Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 3

1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 cup creme fraiche

Steps:

  • Whip the heavy cream until it begins to thicken.
  • Sprinkle with confectioner's sugar and continue to beat the cream until it makes a soft lazy peak.
  • Fold or gently whisk in the creme fraiche.

Nutrition Facts : Calories 647, Fat 66, SaturatedFat 41.1, Cholesterol 244.6, Sodium 67.9, Carbohydrate 12.9, Sugar 8, Protein 3.7

SILKY CREME FRAICHE WHIPPED CREAM



Silky Creme Fraiche Whipped Cream image

A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping on Martha's Roberta Heart Cakes. It also stabilizes the mixture so it will stay fluffy and scoopable for days.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 3h10m

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

1/2 teaspoon unflavored gelatin
1 1/2 cups heavy cream, divided
1/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/2 cup crème fraÎche

Steps:

  • Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
  • Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.

CRANBERRY TART WITH CREME FRAICHE WHIPPED CREAM



Cranberry Tart with Creme Fraiche Whipped Cream image

This simple cranberry tart, exploding with bold flavors, is served with a mixture of creme fraiche and whipped cream to create the perfect dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 8

4 cups fresh cranberries (about 1 pound)
1 disk Pate Sucree for Pies and Galettes
1 1/2 cups sugar
1 whole cinnamon stick
All-purpose flour, for dusting
1 large egg white, lightly beaten
1 cup heavy cream
1/2 cup creme fraiche

Steps:

  • Bring 1/2 cup water, the berries, sugar, and cinnamon to a simmer in a medium saucepan over medium-high heat. Cook, stirring, until the berries pop, about 2 minutes. Drain in a sieve set over a bowl. Return strained liquid and cinnamon stick to pan; reserve berries in bowl. Simmer liquid over medium-low heat until thickened, about 15 minutes. Pour syrup over berries; let cool. Discard cinnamon.
  • Bring pate sucree to room temperature. On a lightly floured surface, roll out dough to 1/8 inch thick. Transfer to a 9-inch square or round tart pan with a removable bottom. Trim edges, leaving a 1/2-inch overhang. Tuck edges of dough under to create a double thickness, and press firmly against sides of pan. Press bottom of dough firmly into tart pan. Chill in freezer 20 minutes.
  • Preheat oven to 400 degrees. Line tart shell with parchment or foil, and fill with pie weights or dried beans. Bake until golden brown, about 25 minutes. Transfer to a wire rack. Remove pie weights and parchment. Let cool completely.
  • Reduce oven temperature to 350 degrees. Brush tart shell with egg white. Fill with cranberry mixture and syrup from bowl. Bake until syrup is only slightly runny and berries begin to brown, 45 to 60 minutes (if pastry edges brown too quickly, cover with a band of foil).
  • Meanwhile, beat cream to soft peaks. Beat in creme fraiche; refrigerate. Let tart cool on rack until cool enough to remove from tin. Serve warm, with creme fraiche whipped cream.

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