Elle & Vire has two types of cream. Excellence Creme and Creme Cuisson. What is the difference?
I've been to the supermarket to find some heavy cream, which apparently is different from light cream, cream of all effects, etc. .. I have found that cooking the cream and the excellence of Elle & cream Vire brand and both have the same butter fat content. So I wonder … What is the difference? would if be the same if I used the cooking cream to my fruit salad? If I cooked with a cream Excellence, it curdle? Confuzzled ….
I guess I'm a little confused myself, and knowing nothing of the mark, but having been in the restaurant business for some time, I'll give this a whirl. I'm not saying this is a definitive, however, some equipment a stabilizer are added to the cream to prevent curdling when heat is applied. This could very well be the difference between excellence and Cuisson Creme Creme.
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