The Art of Whipping Cream in a Professional Kitchen: Restaurant and Hotel Quality with Naarmann Cream and Puratos Chantypak

At a Glance: In a professional kitchen, the quality of the cream directly determines the success of a dish or dessert. A smooth sauce, a pastry filling that holds its structure, and decorations that retain their shape—it all starts with using the right cream in the right way. In this guide, we examine two powerful products offered by Santral Gıda to the HORECA channel— Naarmann Cream and Puratos Chantypak —from a professional kitchen perspective; we share their uses, techniques, and recipe ideas.

Why Is Cream So Critical in a Professional Kitchen?

Cream serves two different purposes in the kitchen: one is cooking cream (for sauces, soups, and baked dishes), and the other is pastry/whipping cream (for fillings, frostings, and decorations). The creams used in these two categories are not interchangeable—cooking cream requires heat resistance, stability, and a balanced flavor, while pastry cream requires whipability, the ability to hold its shape, and visual appeal.

When restaurants, hotels, and pastry shops in Turkey meet these two needs with the right products, they reap significant benefits in terms of both cost and quality. Choosing the wrong type of cream, however, can ruin even the best recipe: a mousse that collapses, a sauce that separates, or a cake frosting that won’t hold its shape are among the most common issues.

Naarmann Cream: The Versatile Cooking Cream for Professional Kitchens

Naarmann Creamis a professional-grade cream developed by German food technology specifically for the HORECA sector; with its creamy consistency, it delivers excellent results in both savory and sweet recipes. Thanks to its smooth texture and balanced flavor, it retains its structure even during high-temperature cooking; it does not curdle in sauces or soups.

Salt in the Kitchen: Practical Applications

1. Classic Mushroom Sauce (Restaurant Standard)

A creamy mushroom sauce—a staple of fine-dining restaurants—gains a completely different texture and depth of flavor when made with Naarmann Cream compared to a homemade version. A mixture of mushrooms sautéed in butter is combined with cognac or white wine, and the sauce is then brought to the desired consistency with Naarmann Cream. Served with fresh thyme and freshly ground black pepper, this sauce can become the signature dish on your menu when paired with filet mignon, chicken breast, or pasta.

2. Creamy Chicken with Wine Sauce

“Poulet à la crème,” a classic of French cuisine, is among the most frequently ordered dishes on the à la carte menus of hotel restaurants. Chicken pieces are simmered in white wine, flavored with onions and garlic, and then thickened with Naarmann Cream to create a velvety sauce. Preparation time is 20–25 minutes, and the profit margin is high.

3. Cream-Based Soups for the Hotel Buffet

When added to broccoli, pumpkin, celery, or potato soups, Naarmann Cream gives the soup a silky texture while enriching its flavor. The most practical way to achieve a consistent flavor in buffet-style soups is to use a properly proportioned cream soup base and high-quality cream. Naarmann Cream’s UHT formulation allows for batch production in large-scale operations and ensures the soup remains stable until it is served.

4. Pasta Sauces: Alfredo, Carbonara, and Beyond

Creamy sauces from Italian cuisine—Alfredo, Vodka sauce, and Arrabiata cream—are menu items found in every restaurant segment, from fast-casual to fine dining. Naarmann Cream melts without clumping in pasta sauces that require stirring with a spoon over high heat, coats the pasta, and delivers a smooth, ready-to-serve sauce.

5. Oven-Baked Dishes and Gratin

In baked dishes such as potato gratin, vegetable gratin, baked risotto, and lasagna, Naarmann Cream acts as a thickener and enriching agent. Its texture, which does not separate even at baking temperatures, makes portioning particularly easy for catering and hotel service.

Confectionery and Pastry Practices

Panna Cotta

Panna cotta, the most iconic dessert of Italian fine dining, is a chef’s test that achieves maximum impact with minimal ingredients. When Naarmann Cream is added to a mixture of gelatin melted with milk and sugar to achieve the right consistency, the panna cotta takes on a velvety texture as it cools. Served with strawberry coulis, mango sauce, or caramel, panna cotta is a standout choice in every format, from buffet-style to à la carte dessert menus.

Cheesecake Filling

The creamy filling of New York cheesecake consists of a combination of labne cheese and Naarmann Cream. The correct ratio—typically 3:1 cheese to cream—ensures that the filling cools without cracking after coming out of the oven and yields a smooth surface when sliced. For a cheesecake of boutique bakery quality, the choice of cream is therefore critical.

Mousse Base

In chocolate, fruit, or coffee mousse recipes, Naarmann Cream serves both as a flavor carrier and a texture enhancer. Whipping the cream to soft peaks and then gently folding in chocolate or fruit puree helps retain air and keeps the mousse light.

Puratos Chantypak: The Indispensable Plant-Based Whipped Cream for Pastry Making

Belgium-based Puratos is a global baking brand that serves professional bakeries, hotel pastry chefs, and industrial bakery equipment manufacturers in more than 100 countries worldwide. Chantypakis a vegetable oil-based, whippable liquid whipped cream product developed by Puratos specifically for its professional baking channel.

The main reasons professional pastry chefs choose Puratos Chantypak are as follows: it retains its shape for a long time after whipping, has high heat stability, works well with colorants and flavorings, and delivers consistent results in standard batch production.

Pastry-Making Techniques

1. Birthday Cake: Filling and Frosting

There are two critical steps that determine the quality of a sponge cake: the filling and the outer coating. Puratos Chantypak delivers consistent results in both stages. When whipped to the desired consistency, Chantypak spreads easily between cake layers and retains its shape when placed in a refrigerated display case. When applied with a spatula to the outer coating, Chantypak creates a smooth, even surface—providing the foundation for cake decoration.

2. Cupcake Decoration

The biggest advantage of Chantypak for cupcakes is how easily it comes out of the piping bag and how well the shape holds for hours. Chantypak frosting piped with a star or round tip retains its shape for a long time under display conditions. Thanks to its compatibility with food coloring, a single Chantypak can be used to produce pink, purple, and green frosting.

3. Profiteroles, Éclairs, and Tart Fillings

When filled with whipped Chantypak, profiteroles and éclairs can be filled quickly and easily using a pastry bag or piping tip. When tart and tartlet shells are filled with Chantypak and topped with fruit, the result is a product that is both visually appealing and delicious. The cream on top of the fruit tart does not run until it is served cold—a feature that is critical for buffet-style presentations.

4. Mousse and Bavarois

In chocolate mousse or fruit mousse recipes, Chantypak is incorporated using the folding method with gelatin-based fruit puree or melted chocolate. Its vegetable oil-based formula makes it easy to shape the mousse in a rigid container and remove it from the mold. It’s also ideal for creating visual layers in verrine (glass dessert) presentations.

5. Magnolia, Trileçe, and Cold Desserts

Magnolia and trileçe, the most popular desserts at Turkish bakeries, reach a professional level in both taste and appearance with Chantypak. The layer on top of the trileçe remains intact during the cooling process and retains its smooth surface when served. Chantypak’s stability also shines in ice cream presentations—its structure, which does not melt quickly at room temperature, makes it a safe choice for dessert buffets.

6. Personalization with Color and Scent

One of the most valuable features of Puratos Chantypak is that it works seamlessly with oil-based food colors. By adding a few drops of food coloring to the white Chantypak base, you can achieve the desired shade—pastel pink for a wedding cake, red and green for a Christmas theme, or yellow and orange for a fruit-themed cake. Flavored with vanilla, strawberry, chocolate, or peanut flavors, Chantypak gives the recipe a unique flavor profile.

Which Cream, Which Application? A Quick Selection Guide

When shopping for professional kitchen supplies, the question “Which cream should I use when?” can sometimes be confusing. Here’s a clear summary:

Practical Recipes: Try These in Your Kitchen Right Away

Recipe 1: Creamy Mushroom Sauce with Naarmann Cream (4 servings)

Ingredients: 400g mixed mushrooms (shiitake, button, oyster), 2 tablespoons butter, 2 cloves garlic, 1 small onion, 80 ml white wine or vegetable broth, 200 ml Naarmann Cream, salt, black pepper, fresh thyme.

Preparation: Melt the butter over medium heat. Sauté the finely chopped onion and garlic for 3 minutes. Add the sliced mushrooms and sauté over high heat until the liquid has evaporated (5–7 min). Add the wine and cook for 2 minutes. Pour in the Naarmann Cream and stir over low heat for 3–4 minutes until the sauce thickens. Season with fresh thyme, salt, and black pepper. Serve over beef tenderloin, chicken, or pasta.

Recipe 2: Chocolate Mousse with Puratos Chantypak (8 servings)

Ingredients: 200g dark chocolate (70%), 400ml Puratos Chantypak (chilled), 2 tablespoons granulated sugar, vanilla.

Preparation: Melt the chocolate using the double boiler method and let it cool to room temperature. Whip the chilled Chantypak with sugar and vanilla until stiff peaks form. Gently fold the cooled chocolate into the whipped Chantypak in three stages—using a spatula to fold from the bottom up each time, being careful not to deflate the mixture. Pour into a verrine or mold and chill in the refrigerator for at least 2 hours. Before serving, garnish with a Chantypak rosette and chocolate shavings.

Recipe 3: Panna Cotta with Naarmann Cream (6 servings)

Ingredients: 500 ml Naarmann Cream, 200 ml whole milk, 80 g sugar, 1 vanilla bean, 10 g powdered gelatin (soaked in 40 ml cold water).

Preparation: Heat the Naarmann Cream, milk, sugar, and a vanilla bean split in half in a saucepan over medium heat—be careful not to let it boil. Add the soaked gelatin and stir until completely dissolved. Remove the vanilla bean and strain the mixture through a sieve. Pour into greased molds or glasses. Chill in the refrigerator for 4 hours. Serve with strawberry coulis or passion fruit sauce.

Wholesale Cream Supply with Santral Gıda

For your restaurant, hotel, bakery, and catering business, both Naarmann Cream and Puratos Chantypakfor your restaurant, hotel, bakery, and catering business with the assurance of Santral Gıda. We offer regular deliveries to Istanbul and surrounding provinces, along with special pricing for the HORECA channel.

• Naarmann Cream 1L — HORECA cream for savory and sweet cooking applications
• Puratos Chantypak 1L — Vegetable-based whipped cream for pastry making, fillings, coatings, and decoration

Please contact our team for a wholesale price quote and to place an order.