Homemade Creme Fraiche

I live in a fairly small town which makes getting some ingredients a bit difficult. For example, I have to drive over an hour away from my home to get Creme Fraiche, a French sour cream. Thankfully there’s a simple way to make homemade Creme Fraiche, and you’re just two simple ingredients away from making it yourself. Plan ahead - you’ll need to start the process about 36 hours before it’s ready to use.

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Two simple ingredients are all you need to make amazing Creme Fraiche at home. Cultured buttermilk and heavy cream. Use the amounts listed in the recipe below and stir well to combine, then cover the jar with a breathable covering and set aside in an out-of-the-way spot for a 24 hours.

After 24 hours, the mixture should have thickened considerably. Remove the breathable covering and replace with jar lid; refrigerate overnight before using. Keep refrigerated and use within a week.

Items used to make this recipe:

(affiliate link)

• wide mouth quart jar https://amzn.to/384YR3R

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Homemade Creme Fraiche

makes 1 quart

Printable Recipe

Ingredients

• 3 tablespoons cultured buttermilk

• 2 cups heavy cream (minus 3 tablespoons)

Directions

1. Place buttermilk in clean wide mouth quart-size jar and add enough heavy cream to reach the 2-cup mark; stir well to combine.

2. Cover jar with something breathable (paper towel, coffee filter, cheesecloth, etc) and secure with a rubber band.

3. Place jar in a quiet, out-of-the-way spot for 24 hours (should be 70-75F).

4. After 24 hours, mixture should be considerably thicker; replace breathable top with jar lid and chill overnight before using. Use within a week.

Notes

• Although they are often used as a substitution for each other, Creme Fraiche has a creamier flavor and is less acidic than sour cream.

• Creme Fraiche can be added to hot ingredients without curdling (unlike sour cream).

• Creme Fraiche has a higher fat content than sour cream.

• Creme Fraiche has a lower protein content than sour cream.

Eclairs

I can honestly say, eclairs rank very high on my list of favorite desserts.  When I was young, I'd buy them from a bakery, but I now I know how to bake them from scratch at home.  Let me walk you through the process.   

We'll start by making the pastry which is technically called pate a choux (sounds like pot-ah-shoo).

In a 4-quart nonstick saucepan, heat water, milk, butter, salt, and sugar until it boils.

While you're waiting for the mixture to boil, have the flour and eggs ready to go.

Okay, the milk mixture is just starting to boil - time to add the flour.

Add all the flour at once...

And stir vigorously until all the liquid is absorbed.

When all the liquid is absorbed, continue stirring constantly...

Until a smooth paste forms and pulls away from the sides of the pan.  We're not quite there yet, but almost.

Just a few more moments and we're done.  Remove the pan from the heat.

Transfer the paste to the bowl of a stand mixer or food processor.

Add the eggs, mixing one at a time, until no traces of raw egg remains. You can use the flat paddle attachment if you don’t have one of these nifty BeaterBlade attachments.

Transfer the mixture to a large pastry bag fitted with a large star tip (like this one).  I like to use disposable bags (like these).  Using a star tip helps the pastry dough expand evenly in the oven.

Pipe the eclairs on a silpat lined half sheet pan.

Sprinkle with confectioner's sugar and bake.

They'll puff up during baking, which creates a hollow space in the center.  

That hollow space is just begging to be filled with creamy vanilla pastry cream (recipe here).

But before we can fill the pastry shells, we need to turn them upside down and poke a few holes in the bottoms.  I used a chopstick to poke the holes.  The holes will allow excess steam to escape as the shells cool, and they'll be where we pipe the pastry cream filling inside.

Place the pastry cream in a large pastry bag fitted with a bismark tip.  Squeeze the filling into room temperature shells - fill them up completely.

Use an offset spatula to scrape away any excess pastry cream.

To make the ganache, heat cream and chocolate together, whisking to combine.  Dip the tops of each eclair into the ganache and allow to set. 

Serve them as is, or place them in paper wrappers.  Just grab a standard cupcake wrapper and flatten it out a bit. Greaseproof liners are my favorite.

Like this.

Then place the eclairs on the wrapper and serve. 

Items used to make this recipe:

(affiliate links)

• All-Clad nonstick 4-quart saucepan https://amzn.to/3JhkjTN

• BeaterBlade https://amzn.to/3Lmdbaw

• disposable pastry bags https://amzn.to/360wbLt

• large star tip https://amzn.to/3LcyQSi

• silpat liner https://amzn.to/3rBj0ZS

• half sheet pan https://amzn.to/34HN38V

• bismark tip https://amzn.to/34oUuCl

• offset spatula https://amzn.to/3rBjpvm

• greaseproof cupcake liners https://amzn.to/3Lh6INX

• really good quality dark chocolate https://amzn.to/3Jb24iG

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Eclairs

makes about 20 eclairs (3 to 4 inches long)

Printable Recipe

Ingredients

Pastry Shells:

• 1/2 cup water

• 1/2 cup whole milk

• 8 tablespoons unsalted butter

• 1 teaspoon table salt

• 2 teaspoons granulated sugar

• 1 cup all purpose flour

• 5 large eggs

• confectioner's sugar for dusting

Filling:

• pastry cream (recipe here)

Ganache Topping:

• 8 ounces dark chocolate (really good quality)

• 8 ounces heavy cream

Directions

TO MAKE THE PASTRY SHELLS:

1. Preheat oven to 450F and place rack in center position.

2. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.

3. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.

4. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes.

5. Add the eggs, one at a time, beating until each is fully incorporated.

6. Transfer paste to a large disposable pastry bag that has been fitted with a large star tip (I used Ateco #826).

7. Pipe the paste into 3 or 4-inch lengths on a silpat lined sheet pan; dust with confectioner's sugar.

8. Bake in 450F oven for 5 minutes, then reduce heat to 350F and continue baking for 25 to 30 minutes more.

9. Remove from oven and allow to rest until they're cool enough to handle, then poke a couple of vent holes in the bottom and allow to cool completely.

10. When completely cool, use a pastry bag fitted with a bismarck tip to fill pastry shells with vanilla pastry cream through the vent holes (my recipe can be found here); scrape away any excess pastry cream from the vent holes.

TO MAKE THE GANACHE TOPPING:

1. Place chopped chocolate in a medium bowl.

2. In a small heavy-bottomed saucepan, heat cream over medium heat until it just begins to boil.

3. Pour the hot cream over the chopped chocolate and rest for several minutes; whisk to combine fully and use immediately.

TO ASSEMBLE:

1. Dip the top of each pastry cream filled shell in the ganache; turn right side up and place on a flattened out cupcake liner or on a serving platter.

adapted from pastry chef Bruno Albouze