European cream has always been the number one choice when making patisserie due its high standard and quality. Exclusively derived from cow’s milk, the quality is dependent on several factors. The freshest raw cream can only be gained by collecting them from areas that have not undergone any heat treatment to preserve its functional and organoleptic properties.
Last Tuesday, 17 October 2017, a workshop event initiated by National Interprofessional Center for the Dairy Economy, and campaign financed with aid from European Union was held to introduce more closely the cream of Europe once again is organized for professionals in Jakarta. The workshop is presented by Chef Gerald A Maridet, Chef Huize van Wely and Talita Setyadi.
Participants were able to learn and test their skills in handling cream products in a comfortable cooking studio at Almond Zucchini in Prapanca road. Besides tasting the desserts after the workshop had ended, everyone also got a list of many dessert recipes that they can try at home!