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?
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)