Creme Fraiche Chocolates

[Kerry Beal]

My friend just got back from Belgium and England (bringing lots of chocolate to taste) and said one of her favorites were the creme fraiche chocolates (and these she didn't bring back for me to taste). A quick internet search shows that a number of chocolatiers offer them, but there is no description of the praline itself.

So does anyone know, is this a ganache using creme fraiche in place of the cream or something else?

A very basic recipe would be welcomed.

[mrose]

Kerry

I have the book Oh Truffles, she uses cream fraiche in some of her recipes. The basis of most of them are:

2 oz unsweetened chocolate

6 oz semisweet

1/3 cup creme fraiche

1 tbsp butter

then she add any "flavoring" to the ganache.

Mark

[Kerry Beal]

Kerry

I have the book Oh Truffles, she uses cream fraiche in some of her recipes. The basis of most of them are:

2 oz unsweetened chocolate

6 oz semisweet

1/3 cup creme fraiche

1 tbsp butter

then she add any "flavoring" to the ganache.

Mark

←

Thanks Mark, gives me a place to start.

I think I've got that book too, I'll have to dig it out.

[mrose]

Kerry If you need anymore info let me know (a list of flavors?)

[Trishiad]

Kerry, I use Creme Fraiche in place of cream in a few of my recipes. I find it goes well with the bolder chocolates like Scharf.

[2010]

According to baking 911, here creme fraiche can be used in place of heavy cream to make ganache. I make a wonderful Valrhona chocolate tart using creme fraiche and a bit of butter with Noire Gastronomie. The texture of the ganache is beautiful with a slight tang from the creme fraiche. Just beautiful.

Edited July 2, 2006 by 2010 (log)

[Qui]

Kerry

I have the book Oh Truffles, she uses cream fraiche in some of her recipes. The basis of most of them are:

2 oz unsweetened chocolate

6 oz semisweet

1/3 cup creme fraiche

1 tbsp butter

then she add any "flavoring" to the ganache.

Mark

←

How would you make the ganache with creme fraiche? Would you heat the creme fraiche? or would you melt the chocolate then mix in both creme fraiche and butter?

[Kerry Beal]

I have the book Oh Truffles, she uses cream fraiche in some of her recipes. The basis of most of them are:

2 oz unsweetened chocolate

6 oz semisweet

1/3 cup creme fraiche

1 tbsp butter

then she add any "flavoring" to the ganache.

Mark

←

How would you make the ganache with creme fraiche? Would you heat the creme fraiche? or would you melt the chocolate then mix in both creme fraiche and butter?

←

So I've just mixed up half a batch of this ganache. I have creme fraiche that I made from 10% cream using culture from the cheesemaker supply place. It also contains rennet and they suggested draining it. I don't think I'll bother draining it the next time because I ended up with lumpy creme fraiche.

I heated the chocolate, added the butter and let the residual heat melt it. I did heat the creme fraiche for about 20 seconds in the microwave. It all came together nicely (except for the lumps from the creme fraiche).

I used 4 ounces of bittersweet as I have not brought any unsweetened with me this trip. I'll let you know how it works out.

Edited July 3, 2006 by Kerry Beal (log)

[John DePaula]

How would you make the ganache with creme fraiche? Would you heat the creme fraiche? or would you melt the chocolate then mix in both creme fraiche and butter?

←

So I've just mixed up half a batch of this ganache. I have creme fraiche that I made from 10% cream using culture from the cheesemaker supply place. It also contains rennet and they suggested draining it. I don't think I'll bother draining it the next time because I ended up with lumpy creme fraiche.

I heated the chocolate, added the butter and let the residual heat melt it. I did heat the creme fraiche for about 20 seconds in the microwave. It all came together nicely (except for the lumps from the creme fraiche).

I used 4 ounces of bittersweet as I have not brought any unsweetened with me this trip. I'll let you know how it works out.

←

In Julia Child's Baking with Julia, she has a recipe to make your own crème fraîche:

Add 1 Tablespoon buttermilk to 1 cup of heavy cream, stir well, cover, and allow the mixture to stay at room temperature until it thickens slightly (about 12 to 24 hours, depending on the temperature of the room). Chill thoroughly before using. It can be kept refrigerated for about 2 weeks, during which time it will become tangier.

I've used this recipe myself for a cake in the book and it's an excellent and inexpensive way to make your own. Just needs a bit of time.

[Trishiad]

I use the same recipe as John. I make it in a jar and leave it on top of the stove overnight. Works like a charm and makes yummy ganache.

[WhiteTruffleGirl]

I make creme fraiche all the time. (I use it in place of sour cream.) To make an even tastier one, start with non ultra-pasteurized heavy cream, i.e., use just pasteurized heavy cream. It can be hard to find, but some Trader Joe's carry it.

Edited July 4, 2006 by WhiteTruffleGirl (log)