Cream and Durian

CREAM – it’s the best ingredient a pastry chef will be needing to execute his or her creations. Take your choice of light (12 – 30% fat) or not (at least 30% fat). Whether thick, liquid, heat-treated, cultured, or whipped into a voluptuous cloud; cream improves taste, texture, binding, and even presentation.


Some creams are inseparable from the land from which they originate. European cream is immediately recognizable by its roundness, smoothness, and a bright and fresh taste that can sometimes let out hints of cooked milk, sweet biscuits, and fruitiness. For something truly special, consider regional products such as those from Isigny and Bresse. The milk for crème d’Isigny comes from a small, clearly defined grazing area located next to the English Channel on the lower Cotentin peninsula. Crème d’Bresse is made in a small area in the western portion of France, northeast of the city of Lyon and west of the town of Saint-Claude. Both enjoy a Protected Designation of Origin (PDO) status, recognizing their uniquely rich environment and microclimate (terroir), traditional expertise, and product quality at the European level.


European climate characteristics, depending on the region, promote consistent milk production during any season. This is the basis for quality cream that is stable and consistent.


Whether used in cooking or in pastries, European cream responds perfectly to the creative demands of chefs and pastry chefs. The delicate taste and its outstanding performance in aerating, holding, and texture make it the cream of choice by culinary professionals worldwide. For results that rise to the top, choose European cream products.


European cream is also very suitable to be blended with South East Asian ingredients, take the king of fruits for example, pastries and cakes made from durians are highly sought after by consumers in Malaysia and Singapore, hence, for the upcoming Raya season, we worked with chef Chris Ng on the execution of a 3D Durian Cake, made using EU cream.


The completely handcrafted 3D durian cake is built from scratch in stages. The core of the durian is a chiffon cake baked in a regular round mould, and cut into the size of a D24 durian cavity. It is then layered, filled with mousse made from D24 durian and European cream.


This durian cake also smells like the king of fruits. The only way it fails to pass off as the real fruit is that its thorns aren’t prickly. They may look sharp, but the slightest touch could ruin the entire cake.


The frosting isn’t made of fondant – which comes as a surprise to many people. The cake is then covered entirely with fresh EU cream, whipped to stiff peak, with gelatin and cream cheese to further stiffen the cream.


It is then patiently piped in different shades to create the uneven and pointy tips.


Finally, the durian cake is airbrushed with different tones of colors to create layers of colours to mimic the shades of a durian.



For the durian cream, we add cream cheese, durian puree, sugar and heavy cream: it creates a chemical reaction that adds a little stability and strength. It doesn't stay on the tongue the same way as cream cheese; the taste is more neutral.



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nourish! Magazine

Advancing food science, culinary & agrotechnology | MY • SG

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