Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Non-Ultra Pasteurized Cream for Whipping


Home Cooking 10

Non-Ultra Pasteurized Cream for Whipping

Nancy | Dec 19, 2004 08:03 AM

For my buche de noel, I need cream for the filling and to make the ganache. I was thinking of using Ronnybrook Dairy non-ultra pasteurized cream (40% butterfat) for whipping and for the ganache. Is this a good idea? Should I be aware of any potential difficulties? (I usually use cream for the supermarket.) Thanks

Want to stay up to date with this post?

Recommended From Chowhound