A masterclass on French cream sounds like a dream-come-true for any dessert lover! It’s double the treat when Nicolas Lambert, Head Pastry Chef of Four Season HK’s Caprice restaurant, himself conducts the masterclass. We had a word with the celebrated French chef about why he prefers French cream, and how it plays an integral role in his sugary masterpieces.

What separates French cream from other creams that you can find?

I’ve now travelled and worked all over the world. I’ve tasted creams from Australia, New Zealand and many other places. After 15 years of experience, you develop a palate for this. Just as nothing compares to Swiss chocolates, there is no comparison for French creams.

Why do you exclusively use French cream in your pastries?

First of all, Caprice is a French restaurant, so I want to provide the most authentic flavours of France in my pastries.

Secondly, I prefer to have maximum flexibility to create the best possible desserts. I’ve found that in French creams I get the smoothest texture and a stable structure that holds for a long time. It’s ideal for my recipes and my experiments.

How do you get your hands on the best French creams?

Almost 99% of Caprice’s ingredients are shipped directly from France, and cream is no different. We import our cream directly from the best sources in France so we can guarantee that it’s the best-quality product.

In Hong Kong, you can find some good-quality cream at international grocery stores like Great, C!ty’super or 3hreesixty.

Can you recommend an easy cream-based recipe that our readers can make at home?

I’d recommend the banoffee pie. You cut fresh bananas and line them in a biscuit-and-butter base, then drizzle liberally with caramel. For the finishing touch, whip some French cream with a little bit of sugar and orange blossom and add it to the top of your cake. It’s quick, simple and delicious.

Lastly, what’s your personal favourite cream dessert?

My favourite dessert is the Paris-Brest. It’s a very simple dessert made from puff pastry and filled with hazelnut praline and hazelnut-flavoured cream. The ingredients are simple, but the combination is absolutely divine!

Thank you.

Text: Tenzing Thondup