Glossary entry

French term or phrase:

crème aérobattue

English translation:

(machine)-whipped cream

Added to glossary by Mark Nathan
Feb 26, 2007 01:57
17 yrs ago
French term

crème aérobattue

French to English Other Food & Drink whipped cream
Mousse vanille aux marrons

Cubes de marrons 500 g / lait
1/2 écrémé 1033 g / jaune d’oeuf 250 g / sucre
semoule 300 g / poudre à crème 100 g / beurre
100 g / gélatine poudre 16 g / crème aérobattue
1250 g / gousses de vanille 3.
Faire une patissière classique et incorporer
la crème aérobattue avec une spatule.
Intégrer les morceaux de marrons dans
l’appareil en veillant à ne pas les briser.
Réserver au frais.

Because this is a "serious" recipe and because it would not make a very long-lasting mousse, I don't think it's cream "under pressure" from some kind of can, any other suggestions?

Discussion

elysee Apr 5, 2013:
les 2 sont synonymes mais "fouettée" comprend de l'air et est plus légère

fouettée = avec un fouet (batteur électrique ayant les 2 fouets)
montée = avec un fouet (à la main) ou une fourchette (à la rigueur avec une spatule)

plusieurs versions sur ce site/glossaire
http://www.linguee.fr/francais-anglais/search?source=auto&qu...
jean-jacques alexandre Feb 26, 2007:
to follow up on Tony's, may be they just want to avoid repeats, cause they're is'nt real differences between fouettée & montée
Tony M Feb 26, 2007:
I do wonder, Mark, if it isn't in fact cream that has been "whipped" with air; perhaps not from a can, but there are these professional things that use a CO2 cartridge (like Sparklets siphons!); the mousse would hold because it has gelatine in it, and in any case, the whipped cream is only being used to lighten the crème pât. Otherwise, can't see any reason why they'd then specify "whipped" cream in the other recipe
Juan Jacob Feb 26, 2007:
De mon temps, "crème fouettée", non ?
Mark Nathan (asker) Feb 26, 2007:
In the next recipe (another mousse) they call for crème montée

Proposed translations

6 hrs
Selected

whipped cream

I can't see any other solution, I believe that it has to be whipped at high speed ( with a machine ) in order to insure fluffiness, hard to attain just by hand ( & quite tiring !!! )
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "(machine)-whipped cream"
+2
7 mins

whipped cream

A suggestion.

--------------------------------------------------
Note added at 8 mins (2007-02-26 02:05:59 GMT)
--------------------------------------------------

Also possibly whisked.
Peer comment(s):

agree Claire Cox : safest just to say whipped cream, I think
7 hrs
agree Debbie Tacium Ladry : whipped "air-whipped" would be redundant
11 hrs
Something went wrong...
8 mins

whipped cream

Looking at the recipe, I think whipped cream (i.e. cream incorporating air) is the best translation. It's what I would use! If you wish to include "avec une spatule" perhaps "hand whipped cream" would do but I think "whipped cream" would be ideal.
Peer comment(s):

neutral Tony M : You certainly wouldn't WHIP cream with a spatula! That is just being used to fold the (already whipped) cream into the rest of the mousse ingredients.
6 hrs
neutral jean-jacques alexandre : Yes indeed Tony, a wire whisk is what you need to whip
6 hrs
Something went wrong...
9 hrs

Beaten to stiff peaks

an idea...
Peer comment(s):

neutral Debbie Tacium Ladry : I think you'd only want to do that with egg whites. once you hit the stiff peaks in cream, you're past the creamy part and on your way to butter :-)
1 hr
Something went wrong...
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