Whipped Cream vs Creme de Paris: The Most Amazing Cream Desserts

There is a difference between whipped cream of Paris or French cream and crème de Paris. Do you know what kind?

You must have come across the terms Parisian whipped cream and Parisian cream in recipes. Especially, if you are extracting foreign recipes, it can be a mistake that both mean the same thing. Make no mistake.

What is whipped cream and what is it used for?

The Parisian whipped cream is not difficult to prepare and neither are the ingredients. It is made from just two ingredients – chocolate and whipped cream. It is important that the cream has the highest possible fat content. You can choose the chocolate according to your taste, the Parisian whipped cream can be made of dark or white, but pay attention to the quality.

Parisian whipped cream is used not only to decorate sweet treats, but also to cover desserts and cakes. It is also decorative as a complement to fruit or pudding cups. However, remember that whipped cream won’t last as long as cream and won’t be as firm either because it doesn’t contain butter. Desserts with Parisian whipped cream must be used within two days.

How to prepare whipped cream of Paris?

Whether you’re making white or dark chocolate whipped cream (you can also try caramel chocolate or the famous “ice chestnuts”), the basic recipe is the same:

1) 250 ml of cream

2) 100 g of high quality chocolate

Bring the cream to a boil, add the chocolate broken into pieces and stir until the chocolate melts. As soon as the mixture begins to boil, stop it and let it cool in the refrigerator until the next day. The next day, whip the mixture and use as needed. Do not forget that the cream must be cold to be whipped well. Paris whipped cream is prone to curdling, so don’t over whip it – a shorter whip is really all that’s needed. Fresh Parisian whipped cream holds its shape and you can also pipe it on with a decorative pipe.

Of course, Parisian whipped cream can also be bought in a washing machine or even in a liquid form that only needs to be whipped, but homemade is still the best.

Try delicious recipes with Parisian whipped cream.

Raspberry dessert with Parisian whipped cream

Ingredients:

1) 5 eggs

2) 7 tablespoons semi-whole wheat flour

3) 7 spoons of powdered sugar

4) 1 packet of baking powder

Filling:

1) raspberries or other fruits

2) 500 ml of raspberry juice or juice

3) 2 packages of vanilla pudding

4) 1 packet of vanilla sugar

5) Parisian whipped cream from 500 ml of cream and 200 g of chocolate

Access:

Beat the egg whites until stiff, add sugar. Gradually beat the egg yolks and finally mix the flour with baking powder into the dough. Pour the dough onto a tray lined with baking paper and bake for 15 minutes at 180°C.

Add vanilla sugar to the raspberry juice and sprinkle over the pudding. to cook

Remove the paper from the baked sponge, spread the fruit on the sponge and pour the cooked pudding over it. Spread evenly and let stand.

Whip the previously prepared whipped cream (according to the instructions in the article) and spread it on the hardened pudding.

Slices with mascarpone and Parisian whipped cream

Ingredients:

1) 5 eggs

2) 5 spoons of powdered sugar

3) 5 tablespoons semi-raw flour

4) 2 tablespoons of cocoa

5) some milk

Filling:

1) 250 ml of whipping cream 32%

2) 1 dark chocolate

3) 500 g of mascarpone

4) vanilla sugar

Access:

Beat the whites with sugar, add the yolks, continue beating. Mix the flour with the cocoa. Pour the dough onto a tray covered with baking paper and bake for about 10 minutes at a temperature of 180°C.

Divide the baked sponge in half. Moisten one portion with milk.

Also divide the mascarpone in half. Mix vanilla sugar in one, whipped cream in the other (prepared according to the instructions in the article).

Pour pale cream on the first sponge, dark cream on it and cover the second sponge, which is again smeared with pale cream. Decorate the top with dark cream.

What is Creme de Paris and what is it used for?

Creme de Paris is made from four ingredients – in addition to whipped cream and chocolate, it also contains butter and cocoa. It is much stiffer than whipped cream and lasts longer, so it can also be used as a filling for rolls, slices or cakes.

How to prepare the Parisian cream?

We need the same base as for the Parisian whipped cream, that is:

1) 250 ml of whipped cream

2) 100 g of high quality chocolate

in addition:

1) 250 g of softened butter

2) 1 spoon of cocoa

3) 250 g of sugar

Access:

Heat the cream, separate, add cocoa and chocolate to it. Leave to cool in the fridge until the next day. The next day, beat the mixture together with the softened butter and you can use it.

What is fake Creme de Paris?

Does not contain chocolate. You can make its substitute from margarine and cocoa, you also need to add 250 g of sugar. Boil the cream (250 ml) with sugar (250 g) and mix in it 100 g of cocoa and 150 g of margarine instead of chocolate. You put it in the fridge and the next day you beat it with softened butter, in this case you will need 500 g.

Try great recipes with Creme de Paris.

Slices with Parisian cream

Ingredients:

1) 7 egg whites

2) 7 tablespoons of granulated sugar

3) 7 egg yolks

4) 117 ml of oil

5) 2 spoons of cocoa

6) 60 ml warm water

7) 7 tablespoons of semi-raw flour

8) 100 ml of rum

For the cream:

1) 250 ml of whipped cream

2) 300 g dark chocolate

3) 450 ml Meggle Creme Patisserie with vegetable fat

Whipped cream:

1) 150 ml Meggle Creme Patisserie with vegetable fat

2) 250 ml whipping cream 33%

Access:

First (ideally a day before), prepare the base for the Parisian cream. Boil the cream and when it is hot, add the chopped chocolate. Mix and leave overnight in the refrigerator.

Beat egg whites with sugar. Add the egg yolks and gradually pour in the hot water. Beat for 15-20 minutes, which will make the sponge cake nice and fluffy.

Mix the cocoa in the oil. Mix by hand the beaten dough base with sifted flour and cocoa mixed in oil. Divide the dough into two parts and pour into a cake pan lined with baking paper and bake for 10-15 minutes at 180°C.

Remove the paper from the baked bimbo, cut it in half lengthwise and pour over liquor. Mix the cooled cream base with Meggle Creme Patisserie and layer on the bottom sponge cake. (Reserve a little to decorate) Place the second part of the sponge cake on top and cover with the reserved cream.

Walnut dessert with Parisian cream

Ingredients:

1) 6 eggs

2) 300 g powdered sugar

3) 200 g ground walnuts

4) 3 tablespoons of breadcrumbs

5) 1 baking powder

6) 3 cake wafers

7) Paris cream prepared according to the instructions in the article

Access:

Separate the yolks from the whites and beat together with the sugar until foamy. Gradually add ground nuts and breadcrumbs mixed with baking powder. Mix it up. Lightly fold in stiff egg whites and mix.

Line a pan and line the entire bottom with cake wafers. Pour the prepared dough over them. Place in an oven heated to 180°C and bake for about 20-30 minutes.

Prepare the Parisian cream and spread the cream on the baked, cooled cake. You can decorate it with a shaving of grated white chocolate.

Great creamy desserts that hide a delicious Parisian cream or Parisian whipped cream

Cake with Parisian whipped cream

Walnut dessert with Parisian cream

As a small child, I loved hanging around my grandmother when she baked various things, especially fruit treats and dough…

No-bake cake with Parisian whipped cream

Parisian cake

Profiteroles filled with Parisian whipped cream

Chocolate walnut cake with Parisian cream and cheese filling.

Chocolate dessert with Parisian cream and tart cherries

Walnut cookies with Parisian cream

How about classic whipped cream? Do you know any tricks that allow you to prepare the whipped cream in advance and it will not show on it?