And now for some French cream terminology:
Creme: must have a minimum fat content of 30% to be called creme or creme entiere. If the fat content is lower a product must use a descriptor such as légere or allegée or not use the word creme at all.
Creme fraiche: always pasturised, and usually has a lactic culture added. This makes it ever so slightly sour tasting, lengthens its shelf life, thickens the cream and means it does not separate when heated. Its fat content is around 40%. Used for dolloping and cooking. Only found in the chiller cabinet. It is not the same as the anglophone sour cream.
Creme crue: always unpasturised, but otherwise as above. This is what I generally buy, as my laitiere delivers it to the house.
Fleurette: originally the cream that rose to the top of the milk, but it has been adopted by the dairy industry to indicate cream that does not have a lactic culture added. There are no rules about its use, so read labels carefully before buying. It can have a fat content as low as 5%. Usually creme fleurette is 30-35% and used for whipping, fleurette is 20% and used for pouring, creme fleurette legere is 5-15%. It often contains stabilising gels.
Liquide: pasturised or UHT cream that has a fat content of at least 30%, and has not had a lactic culture or thickener added. Often used synonymously with creme fleurette by cooks.
Fluide: there are no rules covering this term, but usually means creme fraiche with a lower fat content, around 30%.
Epaisse: 'thick' or 'thickened', usually with a lactic ferment. Often used synonymously with creme fraiche by cooks. Can be found in the chiller cabinet or as a UHT product.
Légere: 'light', products with a fat content of less than 30%, usually somewhere between 15% and 5%.
Fouettée: 'whipped'.
Chantilly: sweetened whipped cream flavoured with vanilla and stabilised with gums. You can buy packets of 'Chantilly mix', which contain the sugar, flavouring and stabilisers to add to your creme liquide / epaisse / fleurette for whipping success.