Recently, I seem to have come across various recipes which call for creme fraiche, which is sour cream's French cousin. Although sour cream can be used as substitution for creme fraiche, most pastry chefs have strongly advocate the use of creme fraiche instead of sour cream, as side-by-side taste experiments have proven that pastries made with creme fraiche is much more sophisticated and superior in terms of texture and taste.
Creme fraiche may be hard to come by if you are residing outside of Europe (such as yours truly). Even if you can find them in the larger supermarkets, they are expensive. However, do not fret as creme fraiche can easily be made at home. All you need is advance planning, some heavy cream and buttermilk or plain yoghurt.
