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10 answers 875 views
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Sarah E Daniels

Editorial Intern

added over 1 year ago

In my experience, subbing it for yogurt (or mascarpone even) will be a-ok.

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HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

I would make cheesecake. Here's an easy one from Nigella Lawson: http://www.nigella.com...

I would double or triple it, depending on how much creme fraiche you have.

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amysarah

amysarah is a trusted home cook.

added over 1 year ago

I use creme fraiche, sour cream or Greek yogurt (tho not 0%) interchangeably in baking.

I haven't made these creme fraiche brownies yet, but they've been in my bookmark queue for a while - they look really good. I'm sure regular butter (non cultured) would work equally well. Easy to transport: http://www.vermontcreamery...

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Nancy

Nancy is a trusted home cook.

added over 1 year ago

Make a parfait-like dish, layer the cream with fruits (fresh +/or dried), nuts, cookies, choc or butterscotch chips. Ok if it will be at room temp up to 2 hours.)

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added over 1 year ago

Make banana bread! It travels well, and is really lovely with fraiche (generally, even with its fat content, you can do an even 1-1 swap with whole yogurt, sour cream, or full-fat buttermilk with extremely comparable results). Happy travels!

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Leith Devine

Leith is a trusted home cook.

added over 1 year ago

Make a potato gratin...I posted a recipe for Magical French Potato cake that makes a great side dish.
https://food52.com/recipes...

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Kristen W.

Kristen W. is a trusted home cook.

added over 1 year ago

Wow that looks delicious, Leith!

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Leith Devine

Leith is a trusted home cook.

added over 1 year ago

Thank you! Let me know if you try it.

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added over 1 year ago

Yes to subbing for yogurt or sour cream (i.e. coffee cakes etc?). Do you have Joanne Chang's Flour bakery cookbook? She has quite a few recipes that uses creme fraiche and all her recipes are divine. Happy baking!

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

If you're transporting said sweet thang on an airplane, yes - just put it in a quick bread. If you stay at home, I love using CF for sabayon or pannacotta - items where the sumptuousness of that dairy really shows up.

For a quick bread, you need not worry too much about the extra fat. If you're subbing it for yogurt or buttermilk, though, remember that CF has much less "moisture."

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