Translations:Cream/17/en
France
In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980. It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely). Fat content is commonly shown as "XX% M.G." ("matière grasse").
| Name | Milk fat % | Definition | Main uses |
|---|---|---|---|
| Without lactic ferments added (liquid texture) | |||
| Crème fraîche crue | 30-40 | Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation. | |
| Crème fleurette | 30 | No sterilisation but pasteurised. Liquid and soft the first days, it gets heavier and develops a more pronounced taste with time. | Commonly used by cooks in restaurants. |
| Crème entière liquide | 22-40 | UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised). | |
| Crème fraîche liquide: | 30-40
(usually 30%) |
Pasteurised (can be called "fraîche"). | Mostly used for fruit desserts and to make crème chantilly or ganaches. Can also be used to make white sauces or added in soups or pastas. |
| Crème fraîche légère liquide | 12-21
(usually 15) |
Pasteurised (can be called "fraîche"). Less fat. | Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with. |
| With lactic ferments added (heavy texture) | |||
| Crème crue maturée | 30-40 | Directly from the farm production. Local food circuits. No sterilisation and no pasteurisation. | |
| Crème entière épaisse | 22-40 | UHT sterilised (in France, a cream can not legally be called "fraîche" if it has been UHT sterilised). | |
| Crème fraîche épaisse | 30-40
(usually 30) |
Pasteurised (can be called "fraîche"). | Suits best for cooking especially reductions and liaisons (used as a binding agent). Also used to cook quiches (such as quiche Lorraine). |
| Crème fraîche légère épaisse | 12-21
(usually 15) |
Pasteurised (can be called "fraîche"). Less fat. | Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with. |
| Crème aigre | 16-21 | More acidic taste. | Same product as the American sour cream or the Canadian crème sure, but rarely used in France. |