Double cream substitute?

Double cream is crazy expensive here. What can I sub?

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Tough to replace that, since it's 48% fat content, whereas heavy cream is usually no more than 40%. A good trick is to reduce the heavy cream a bit at a controlled temperature.

Basically, hold 40% fat cream at say 65 °C until it is reduced to 83.3% of it's starting weight. So 1000g becomes 833g (approximately) and now it will be 48% fat.

trev_teich

I see! I want to make my own version of your Langoustine royale. use the technique but differnt ingredients. I figure the ratio/texture would be way off if I just sub cream for double cream due to weight and fat content. Like you said.

Chris_Young_80640

It won't be way off if you just do the sub. A bit firmer, but that's about it.

trev_teich

Ill give it a shot! Thank you Chef. My event went very well by the way. Next one will be better. Are you ever going to be in E-town? I'm thinking of doing something in Jan.

Chris_Young_80640

I may be passing through Chicago in mid to late-January. Let us know if you end up doing something. Have any photos to share from your last one?

trev_teich

I'm setting a date for the 18th of January. Of of course it would be my treat. I do have pics, but just kitchen action. Photo shoot coming up soon I hope.

trev_teich

Can the royale be heated up under the sally without melting completely?