The girl can history! Brava!!! Besides loving to eat, I love reading the history you research and write, Jamie😊. The 64 year reign of Louis the 14th... from bottom to top...quite literally...oh my goodness😂. Suffice to say I truly enjoy your rich, well researched content, and I can’t wait to prepare and cook and delight in the eating of it. Way to go Mrs. Schler!!🙏💙
Crémet assembled and is in a mousseline-lined sieve in the fridge but I will have to serve some of it tonight after draining for three hours instead of letting it drain overnight because Jacky is leaving early tomorrow morning for a 3-day business trip. Strawberries from Carpentras that smell heavenly sliced and dusted with sugar to make them release their juice. I’ll take a photo once assembled on serving plate and post to Twitter and Spoutible for you. Whatever isn’t eaten tonight will get to drain overnight although I may have to buy more berries.
I am now trying to find Faisselle in Toronto but the two most likely fromageries do not list it by that name. Wikipedia defines Faisselle as “a non-protected French cheese made of raw milk from cows, goats, or sheep.” I have found a French cheese at one store by the name of Ossau Iraty (raw sheep's milk). Would that be close enough, or should I fall back on cottage cheese or ricotta?
Morrey! I can’t seem to share a photo here so I’ll send it to you on Twitter but Ossau Iraty is a hard cheese. Faisselle is soft like cottage cheese or ricotta. I think I would try it with ricotta. I love the flavor of ricotta. Let me know how it turns out!
Great story for a great dessert! I'm going to have to try this recipe. Marie at the market has the best fromage blanc...and strawberries are in season.
Jamie! I am highly motivated to try this out, even if it may be at the bleeding edge of my capabilities. Why? First, I have been to Angers where my daughter had two years of exchange/French study at l’université catholique de l’ouest. Our friends there, our host and our hostess, serve wonderful meals and she is a fabulous cook and I would adore telling her that I produced a crémet d’Anjou. Second, your historical background and recipe depiction are à la fois inspiring and mouth-watering. To read your description is to crave the chance to taste some, tout de suite!
My only feedback is about a constant bugbear for a newbie, where a recipe says something like “be sure not to overfold” but where I have little idea how much is too much. Learning the difference is usually achieved only through bitter experience! (Not that I begrudge the experience of multiple tries.)
Morrey, I’m thrilled to learn that you visited Angers and your daughter studied there! It’s a really cool city!
So when we say not to overfold something it’s means fold two things together delicately (scoop under then bring it up and over gently, turning the bowl a quarter turn with each fold) then stop as soon as it all is completely blended and no more. Does that make sense? Is it clear?
Omg. So distracting.. must DO things! Things that do not involve reading lovely histories of food, crémet or those amazing strawberries! That is the 2nd strawberry pic in 2 days that’s blown me away. Our CA strawberries are dreadful this year; too much rain & cold.
My mother used to make crémet all the time and we often had it with rhubarb. When I return from an SF-PDX road trip in May, I will make this. It’s been a bit forgotten in my life. Meanwhile, I am relishing this read on the road! Thank you 😊
Yes! We often had this. We were/are a very dairy-forward family. My mom was an outstanding scratch cook from the Michigan. In the mid-fifties she moved to Austria, where I was born. Then when Mastering the Art of French Cooking I & II was published, she made it her mission to cook her way through each recipe to learn French food ways & technique with the odd-foray to France. Anything she tasted there came home to us. She bought these small heart-shaped molds with bottom drainage holes for crémet at E. Dehillerin in Paris. Wonder where they went. 🤔
I absolutely will be making this, fear not! Leaving for an SF-Portland road trip this morning. This is my number 1 project upon my return! Oh goody, I can’t wait!
The girl can history! Brava!!! Besides loving to eat, I love reading the history you research and write, Jamie😊. The 64 year reign of Louis the 14th... from bottom to top...quite literally...oh my goodness😂. Suffice to say I truly enjoy your rich, well researched content, and I can’t wait to prepare and cook and delight in the eating of it. Way to go Mrs. Schler!!🙏💙
Jeff!!! Thank you! It makes me so happy you read my Substack and I’m so happy you enjoy it! 😘😘😘
Bonjour Jamie! Just posted to Notes a pic of the crèmet I made from your recipe. 😊
Omg Gigi I saw!!! Brilliant ! I’m so thrilled you made it and it looks excellent with vanilla poached apricots !
Crémet assembled and is in a mousseline-lined sieve in the fridge but I will have to serve some of it tonight after draining for three hours instead of letting it drain overnight because Jacky is leaving early tomorrow morning for a 3-day business trip. Strawberries from Carpentras that smell heavenly sliced and dusted with sugar to make them release their juice. I’ll take a photo once assembled on serving plate and post to Twitter and Spoutible for you. Whatever isn’t eaten tonight will get to drain overnight although I may have to buy more berries.
I am really excited to see your photo and find out how you both like it!!
I am now trying to find Faisselle in Toronto but the two most likely fromageries do not list it by that name. Wikipedia defines Faisselle as “a non-protected French cheese made of raw milk from cows, goats, or sheep.” I have found a French cheese at one store by the name of Ossau Iraty (raw sheep's milk). Would that be close enough, or should I fall back on cottage cheese or ricotta?
Morrey! I can’t seem to share a photo here so I’ll send it to you on Twitter but Ossau Iraty is a hard cheese. Faisselle is soft like cottage cheese or ricotta. I think I would try it with ricotta. I love the flavor of ricotta. Let me know how it turns out!
Great story for a great dessert! I'm going to have to try this recipe. Marie at the market has the best fromage blanc...and strawberries are in season.
You definitely let me know how you like it!
Jamie! I am highly motivated to try this out, even if it may be at the bleeding edge of my capabilities. Why? First, I have been to Angers where my daughter had two years of exchange/French study at l’université catholique de l’ouest. Our friends there, our host and our hostess, serve wonderful meals and she is a fabulous cook and I would adore telling her that I produced a crémet d’Anjou. Second, your historical background and recipe depiction are à la fois inspiring and mouth-watering. To read your description is to crave the chance to taste some, tout de suite!
My only feedback is about a constant bugbear for a newbie, where a recipe says something like “be sure not to overfold” but where I have little idea how much is too much. Learning the difference is usually achieved only through bitter experience! (Not that I begrudge the experience of multiple tries.)
Morrey, I’m thrilled to learn that you visited Angers and your daughter studied there! It’s a really cool city!
So when we say not to overfold something it’s means fold two things together delicately (scoop under then bring it up and over gently, turning the bowl a quarter turn with each fold) then stop as soon as it all is completely blended and no more. Does that make sense? Is it clear?
Perfect. Now I have no excuse for not delivering a very special crémet. Bless you.
You can always ask me for explanations, details, tips or advice!
Also, I am sure it must be tricky writing recipes for readers with all different levels of experience in cooking/baking etc.
Omg. So distracting.. must DO things! Things that do not involve reading lovely histories of food, crémet or those amazing strawberries! That is the 2nd strawberry pic in 2 days that’s blown me away. Our CA strawberries are dreadful this year; too much rain & cold.
My mother used to make crémet all the time and we often had it with rhubarb. When I return from an SF-PDX road trip in May, I will make this. It’s been a bit forgotten in my life. Meanwhile, I am relishing this read on the road! Thank you 😊
Your mom made crémet?? Oh how wonderful! If you make mine please let me know how it compares to hers!! 🤞🏻
Yes! We often had this. We were/are a very dairy-forward family. My mom was an outstanding scratch cook from the Michigan. In the mid-fifties she moved to Austria, where I was born. Then when Mastering the Art of French Cooking I & II was published, she made it her mission to cook her way through each recipe to learn French food ways & technique with the odd-foray to France. Anything she tasted there came home to us. She bought these small heart-shaped molds with bottom drainage holes for crémet at E. Dehillerin in Paris. Wonder where they went. 🤔
I absolutely will be making this, fear not! Leaving for an SF-Portland road trip this morning. This is my number 1 project upon my return! Oh goody, I can’t wait!
wow, a French dessert that I didn't know about and haven't tested yet! sounds delicious and truly local, thanks!
Thank you, Barbara! And definitely come back and let me know if you make it!