For the Week-End cake, French crème fraiche is needed. But the book says the commercial stuff available in America doesn’t quite have the same taste as the European stuff, so they suggest making it. They provide a recipe in the book, but I found some other recipes online and put the two together to come up with my own. It’s a handy thing to know if you need crème fraiche and don’t have the time to get to the specialty food store.
1 cup of heavy whipping cream
½ cup of sour cream (full fat stuff please!)
1. In a small saucepan put together the creams and very gently heat it up to 85-90 degrees F.
2. Keep stirring and keep monitoring the heat so that you don’t go too high (you’ll kill the cultures if you do).
3. When you come to temp, pour into a glass jar, and loosely cap. Let it stay at room temperature for 6-24 hours, based on when it thickens.
4. Keep sealed tightly in refrigerator. It’ll keep for 10 days.