The Art of French Pastry

cream creates a network of
bonds that wraps around
each air bubble. In order to
get the fat to hold the air
the cream must have a fat
content of at least 30
percent. I prefer to use
regular heavy cream,
which is about 35 percent
fat. I would not advise you
to use 40 percent cream
because it separates very
easily. Don’t try with half-