Crème fraîche, that luxurious and tangy dairy product so beloved in French cuisine, enjoys global appreciation. However, its name and availability can differ from country to country. This article explores what Australians call crème fraîche, delving into its uses, substitutes, and the nuances of dairy terminology Down Under. Understanding these differences is essential for home cooks, professional chefs, and anyone interested in the diverse world of food.
Understanding Crème Fraîche
Crème fraîche, which translates to “fresh cream” in French, is a thick, slightly acidic cream. Its characteristic tang comes from natural bacterial cultures introduced during production. This process thickens the cream and develops its distinctive flavor. Unlike sour cream, crème fraîche generally has a higher fat content, typically ranging from 30% to 45%. This higher fat content allows it to be heated without curdling, making it a versatile ingredient for both sweet and savory dishes.
The Texture and Taste
The texture of crème fraîche is rich and velvety, often described as being somewhere between sour cream and heavy cream. Its taste is mildly tangy with a subtle sweetness that complements a wide variety of flavors. This balance makes it ideal for enriching sauces, topping desserts, or simply enjoying on its own.
Culinary Applications
Crème fraîche is a workhorse in the kitchen. In savory dishes, it adds depth and richness to soups, stews, and sauces. Its ability to withstand heat makes it perfect for finishing pasta dishes or swirling into gratins. On the sweet side, it can be dolloped on berries, used to frost cakes, or incorporated into mousses and parfaits. Its versatility is a key reason for its popularity among chefs and home cooks alike.
Crème Fraîche in Australia: The Name Game
In Australia, crème fraîche is generally known by its French name, crème fraîche. You’ll find it labeled as such in most supermarkets, delicatessens, and specialty food stores. While some alternative names might exist, “crème fraîche” is the most common and widely recognized term.
Availability and Brands
You can typically find crème fraîche in the dairy section of major supermarkets in Australia. Several brands offer crème fraîche, including both Australian and international producers. The quality and price can vary depending on the brand, so it’s worth trying a few different options to find your preferred choice. Look for products that specify a high fat content for the best results in cooking.
Beyond the Supermarket: Specialty Stores
For more artisanal or imported varieties of crème fraîche, you might want to explore delicatessens or specialty food stores. These shops often carry higher-end options with unique flavor profiles or production methods. They may also stock crème fraîche from smaller, local producers.
Distinguishing Crème Fraîche from Similar Products
It’s important to distinguish crème fraîche from other dairy products that may seem similar, such as sour cream and thickened cream. While they share some characteristics, their flavor, texture, and usage differ significantly.
Crème Fraîche vs. Sour Cream
Sour cream is also a fermented dairy product, but it typically has a lower fat content than crème fraîche. This lower fat content makes it more prone to curdling when heated. Sour cream also tends to have a more pronounced tang than crème fraîche.
Crème Fraîche vs. Thickened Cream
Thickened cream, also known as whipping cream, has a high fat content but lacks the tangy flavor of crème fraîche. It is primarily used for whipping and adding richness to desserts. While thickened cream can be used in some savory applications, it doesn’t offer the same depth of flavor as crème fraîche.
Fat Content Comparison
Here’s a general comparison of fat content among these dairy products:
| Dairy Product | Typical Fat Content |
|---|---|
| Crème Fraîche | 30% – 45% |
| Sour Cream | 12% – 20% |
| Thickened Cream | 35% or higher |
Crème Fraîche Substitutes in Australia
While crème fraîche is widely available in Australia, there may be times when you need a substitute. This could be due to availability issues, dietary restrictions, or simply a desire to use what you already have on hand. Fortunately, several acceptable substitutes can work in a pinch.
DIY Crème Fraîche
One popular option is to make your own crème fraîche. This involves combining heavy cream (or thickened cream) with buttermilk or sour cream and allowing it to sit at room temperature for 24-48 hours until it thickens and develops a tangy flavor. This method allows you to control the ingredients and customize the flavor to your liking.
The Process of Making Crème Fraîche at Home
To make crème fraîche at home, start with high-quality thickened cream. Add a tablespoon or two of buttermilk or sour cream to the cream, mix well, and cover loosely. Leave it at room temperature (around 20-25°C or 68-77°F) for a day or two, checking periodically for thickness and tang. Once it reaches your desired consistency, refrigerate to stop the culturing process.
Other Dairy Substitutes
If you don’t want to make your own, you can consider using other dairy products as substitutes. Greek yogurt, for example, can be a reasonable alternative, especially if you’re looking for a healthier option. However, Greek yogurt is thicker and tangier than crème fraîche, so you may need to thin it with a little milk or cream to achieve a similar consistency.
Non-Dairy Alternatives
For those with dietary restrictions, several non-dairy alternatives can be used in place of crème fraîche. Coconut cream, for example, can provide a similar richness and texture, although it will impart a coconut flavor to the dish. Cashew cream, made from blended cashews and water, is another option that can be customized with lemon juice or vinegar to add a tangy flavor.
Using Crème Fraîche in Australian Cuisine
While crème fraîche is a French ingredient, it has found its way into Australian cuisine, adding its signature richness and tang to a variety of dishes. From classic desserts to modern culinary creations, crème fraîche is a versatile ingredient that can elevate any meal.
Australian Desserts with a Crème Fraîche Twist
Many classic Australian desserts can be enhanced with a dollop of crème fraîche. Pavlova, for example, can be topped with crème fraîche instead of whipped cream for a tangy twist. Similarly, lamingtons can be served with crème fraîche on the side to cut through the sweetness of the chocolate and coconut.
Savory Dishes with Crème Fraîche
Crème fraîche is also a welcome addition to savory dishes in Australia. It can be used to enrich soups, sauces, and dips. It’s also a popular topping for baked potatoes or sweet potatoes, adding a creamy and tangy counterpoint to the sweetness of the vegetables.
Incorporating Local Flavors
Australian chefs often incorporate local flavors into their crème fraîche-based dishes. This might involve using native herbs and spices or pairing crème fraîche with Australian fruits and vegetables. This fusion of French technique and Australian ingredients results in unique and delicious culinary creations.
The Importance of Quality
Regardless of how you use crème fraîche, the quality of the product is essential. Look for crème fraîche that is thick, creamy, and has a subtle tang. Avoid products that are watery or have an overly sour flavor. Using high-quality crème fraîche will ensure the best possible results in your cooking.
Understanding Fat Content and its Impact
The fat content of crème fraîche plays a crucial role in its performance. Higher fat content generally results in a richer, creamier texture and a greater ability to withstand heat without curdling. When selecting crème fraîche, pay attention to the fat content listed on the label and choose a product that is appropriate for your intended use.
Storage and Shelf Life
Crème fraîche should be stored in the refrigerator and used within a week or two of opening. Always check the expiration date before using it. If you notice any signs of spoilage, such as an off odor or discoloration, discard the product immediately.
Conclusion
In Australia, crème fraîche is widely recognized and referred to as crème fraîche. While substitutes exist, understanding the nuances of this versatile dairy product and its unique characteristics can greatly enhance your culinary endeavors. Whether you’re a seasoned chef or a home cook, incorporating high-quality crème fraîche into your dishes can elevate your cooking and impress your family and friends. From enriching desserts to adding depth to savory creations, crème fraîche is a valuable ingredient in any Australian kitchen.
What is crème fraîche and why is it sometimes hard to find in Australia?
Crème fraîche is a thick, slightly tangy cream made by fermenting heavy cream with a bacterial culture. This process gives it a rich flavor and a stable texture, making it ideal for both sweet and savory applications. It’s significantly less sour than sour cream and has a higher fat content, meaning it’s less likely to curdle when heated.
The difficulty in finding readily available crème fraîche in Australian supermarkets often stems from lower consumer demand compared to products like sour cream or yogurt. Additionally, some imported brands may face import restrictions or high costs, making local production the more viable option, albeit sometimes less prevalent. Smaller gourmet grocers or specialty cheese shops are more likely to stock it than mainstream supermarkets.
Is there a substitute for crème fraîche readily available in Australian supermarkets?
Yes, while true crème fraîche might not always be on shelves, there are several suitable substitutes available. The closest approximation is often sour cream, but you’ll need to consider its higher acidity. To mitigate this, you can blend sour cream with a little heavy cream to increase the fat content and reduce the tartness.
Another option is Greek yogurt, especially the full-fat variety. Like sour cream, Greek yogurt has a tang, but it can also be mellowed by blending with a small amount of cream. While the texture won’t be exactly the same as crème fraîche, these substitutions offer a similar creamy richness in most recipes, especially when accounting for the difference in taste.
Do Australians have a unique term for crème fraîche?
No, Australians generally refer to the product as “crème fraîche,” adopting the French term directly. While some might colloquially call it “sour cream’s fancy cousin” or something similar in jest, there isn’t a specifically Australian or regional alternative name widely used or recognised.
The straightforward adoption of the French term reflects the culinary influence of French cuisine on Australian cooking, particularly in fine dining and gourmet contexts. While “cream” is a broad term, “crème fraîche” specifically denotes this cultured cream product, distinguishing it from other types of cream readily available.
Can you make crème fraîche at home in Australia?
Absolutely! Making crème fraîche at home is surprisingly simple and requires only a few ingredients. You’ll need heavy cream (at least 35% fat content) and a small amount of buttermilk or a spoonful of plain yogurt containing live cultures.
Combine the cream and the buttermilk or yogurt in a clean jar or container. Cover loosely and let it sit at room temperature (around 20-25°C or 68-77°F) for 24-48 hours, or until it thickens to your desired consistency. Once thickened, refrigerate it to stop the fermentation process and further thicken the cream. Homemade crème fraîche will keep in the refrigerator for about a week.
What are some typical uses of crème fraîche in Australian cooking?
In Australia, crème fraîche finds its way into a diverse range of dishes, both sweet and savoury. It’s often used as a topping for soups, particularly pumpkin or potato, adding a luxurious richness and a subtle tang. It also complements smoked salmon blinis and savoury tarts beautifully.
For desserts, crème fraîche can be dolloped onto fresh fruit, swirled into cheesecakes, or used to enrich chocolate ganache. Its high fat content provides a smooth, velvety texture that elevates simple desserts. The subtle tang also balances sweetness, preventing dishes from becoming cloying.
Is crème fraîche gluten-free and suitable for people with lactose intolerance?
Yes, crème fraîche is naturally gluten-free, as it is made solely from cream and a bacterial culture. There are no gluten-containing ingredients involved in its production. This makes it a suitable option for individuals following a gluten-free diet.
However, crème fraîche does contain lactose, the natural sugar found in dairy products. While the fermentation process reduces the lactose content slightly, it’s generally not enough for individuals with severe lactose intolerance. Those with lactose intolerance may need to consume it in small quantities or seek out lactose-free alternatives, although these may not offer the exact same taste and texture.
How does the quality of Australian cream affect homemade crème fraîche?
The quality of the cream is paramount when making homemade crème fraîche. Australian dairy farms produce high-quality cream, and using the best available cream will directly impact the flavour and texture of your final product. Look for unpasteurised or lightly pasteurised cream if possible, as it often yields better results.
Ultra-pasteurised cream, while convenient, can sometimes hinder the thickening process due to changes in its protein structure. Aim for cream with a high fat content (at least 35%) for the creamiest and most stable crème fraîche. Experiment with different brands of cream to find the one that consistently produces the best results for your homemade batch.