CNIEL hosts French Cream Workshop in Dubai

CNIEL, the French Dairy Association, hosted la Crème de la Crème workshop in Dubai where foodies gathered to learn all about French Cream. The attendees were treated to a fantastic cooking demonstration by two French Chefs: Chef Ludovic Audaux from The Westin Mina Seyahi Dubai, and French Chef Valentin Neraudeau, who demonstrated different ways of cooking with the exquisite dairy products and revealed some of the secrets behind the popularity of French pastries. 

Literally meaning ‘cream of the cream’ the French expression designates above all the very best that can be done, this is how Christophe Spotti, Director External Markets – CNIEL prefers to introduce the wide spectrum of France’s ‘best of creams’. Cream, in all of its forms, is one of the key ingredients in French cuisine, bringing flavor and a soft consistency to dishes and accompanying sauces. With a more intense aroma, French creams add value to pastry making, and produce greater and firmer volume than others when whipped. 

“The latest trade figures show that importation of French cream soared by 13% in value in the United Arab Emirates last year,” reveals Spotti. 

French cream is also pure white in colour, compared to milkier-coloured rivals, making its UHT whipping cream and crème fraîche (soured double cream) perfect for white-coloured desserts such as mousse and ice-cream. Low-fat French cream has also been developed for soups and sauces, adapting to modern dietary trends for ‘lighter’ cuisine – although cream is, in fact, the least fatty and calorific of all fats. A truth that is not widely appreciated according to Spotti who reminds us that cream, whether single or double, contains two to three times less fat than oil or butter. “Today the trend with cream is based on a tendency to lighten recipes, while still maintaining a full-bodied, clean sense of indulgence,” explains Spotti.

A booklet, which covers an intensive understanding of French Creams, was also introduced by CNIEL and will soon be distributed to Chefs and cooking schools across the United Arab Emirates. It includes useful facts as well as detailed information about the French cream products. The latest trends of the culinary world will also be reflected in the booklet thanks to the exclusive recipes from top French Pastry Chefs including a baba from Pierre Hermé and renowned French pastries including short cake, éclair, Millefeuille among others.

Reflecting on the variety of the French culture and climates that abounds in mountains, prairies, and cows, French cream is produced from Lyon to Isigny.  Each year, the country produces more than 360,000 tons of cream in various categories that you can discover in the French Cream Glossary. 

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