The Art of French Pastry

(Chris Devlin) #1

and-half, as that contains
between 10 and 12 percent
fat and will never develop
as a foam.
The colder fat is, the
harder it is, thus the
stronger its structure.
Since fat is the key to
holding the air bubbles in
whipped cream, the colder
the cream is, the more able
it will be to hold air when
you whip it. Warm cream

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