Grocery stores near me stock very expensive organic heavy cream that goes up to $7 a pint. I'm trying to make pastry cream to fill eclairs for a special occasion, would there be a substantial difference between using $3 a pint cream (like Trader Joe's organic) and the $7 one? What applications (rather than straight up whipped cream) can an excellent cream really shine in, and which ones mute them down that it doesn't matter so much?
You know to soak them in water, but how about marinating them in this, too?
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)