The European Union and CNIEL, launch a new campaign in Asia ‘Cream of Europe 2015-2017’ championing the quality, technique and usage of European cream.Marike Van Beurden, head of Marike van Beurden Consulting ltd, ambassador for Ravifruit, and acknowledged as 2015 Best Hong Kong Pastry Chef by Tatler Hong Kong, and stellar former 3-star Michelin Chef Bruno Mernard, culinary consultant for Bruno Menard Pte. Ltd. In Singapore share their expertise and experience on using the perfect accompaniment, inviting Hong Kongers with a sweet-tooth to taste the difference.
The chefs and culinary professionals choice, European cream is a pure product made from authentic craftsmanship. The key ingredient is quality. The climate and weather in Europe ensures a high merit of dairy products. European cream has a very close relationship with the local culture and traditions. Traditional European cream can be identified clearly by its texture and freshness, which is a result of the rich variety of European culture, weather, mountain ranges and plains, as well as the best dairy cattle.
Marike Van Beurden and Chef Bruno Mernard at workshops and trainings for chefs
The ‘Cream of Europe 2015-2017’ campaign will give Hong Kongers, budding chefs and gourmands a chance to learn about the variety of methods and techniques they can use cream of Europe to complement and complete pastries. Chef Van Beurden and Chef Mernard will host a series of events and training workshops for trade (8-10 September) and pastry students (late November) to share their knowledge and educate the younger generation on the benefits of choosing European cream for cakes, pastries and desserts.
Baba by Bruno Ménard
Cream is the most essential part of making pastries. It changes the taste, smell and enriches the texture. It can lessen the bitter taint of coco and sourness of lemon, and maintain a balance of the taste of different fruits. In cakes, it can also act as a binding ingredient for decorating purposes while also making ingredients softer in the centre.
Exotic fruits Millefeuille nouveau style by Marike Van Beurden
A good product enriches flavour in both cold and hot food. Cream expands during the process of whipping while smoothening the texture of everything it touches when heated. In western cuisine, cream also serves as butter, enriching the final product of grinded meat or egg. Yet another dish complete.