Table des matières
Introduction
Pastry creams are the jewels of French pastry-making, bringing creaminess, flavor and texture to desserts. From the classic chocolate éclair to the elegant fruit tart, a well-mastered cream transforms a simple pastry into a gourmet work of art. In this article, we explore the different pastry creams, their unique characteristics, and how to prepare and use them to sublimate your sweet creations. Our guide also includes a “cream genealogy” chart that will show you how to transform a basic cream into a more elaborate one, enabling you to understand the relationships between all these fundamental pastry preparations.
Table of contents
- Crème pâtissière: the essential ingredient
- Custard: delicate and fragrant
- Whipped cream: light and airy
- Crème mousseline: richness and stability
- Buttercream: sophistication and staying power
- Diplomatic cream: elegance incarnate
- Comparative table of custards
- The genealogy of custards
- General tips for successful creams
- Tips for adapting recipes
- Conclusion
- FAQ
Crème pâtissière: the essential ingredient
Features
Crème pâtissière is without doubt the most versatile and fundamental of all pastry creams. With its creamy texture and perfect hold, it is the basis of many French desserts. Its ability to be flavored in a multitude of ways makes it an indispensable ingredient for all pastry chefs, amateur and professional alike.
Basic recipe
Ingredients:
- 500ml whole milk
- 100g sugar
- 4 egg yolks
- 40g flour (or 20g cornstarch + 20g flour)
- 1 vanilla pod (or extract)
- 1 pinch salt
Preparation:
- Heat the milk with the split vanilla pod.
- In a mixing bowl, whisk the egg yolks with the sugar until they are white.
- Add the sifted flour and mix to obtain a smooth preparation.
- Gradually pour the hot milk over the mixture, whisking constantly.
- Return to the pan and cook over medium heat, stirring until thickened.
- As soon as the first broths appear, allow an additional 1 minute cooking time.
- Transfer to a dish, cover with cling film and cool quickly.
Ideal applications
- Éclairs et choux: classic filling for éclairs, religieuses and Saint-Honoré.
- Fruit tarts: creamy base under fresh fruit
- Mille-feuille: creamy layer between crispy puff pastries
Chef’s tip: To prevent a skin forming on the surface, place cling film directly in contact with the still-warm crème pâtissière. For a lighter custard, replace some of the flour with cornstarch.
Custard: delicate and fragrant
Features
Custard is a smooth, creamy custard famous for its velvety texture and delicate taste. Less thick than crème pâtissière, it is the ideal accompaniment to many hot and cold desserts. Its technique requires precision and patience to achieve the perfect consistency without spinning.
Basic recipe
Ingredients:
- 500ml whole milk
- 125ml single cream (optional for extra smoothness)
- 6 egg yolks
- 100g sugar
- 1 vanilla pod
- 1 pinch salt
Preparation:
- Heat the milk (and cream if using) with the split vanilla pod.
- In a mixing bowl, whisk the egg yolks with the sugar until they are white.
- Gradually pour the hot milk over the mixture, whisking constantly.
- Transfer the mixture to a heavy-bottomed saucepan.
- Cook over low heat (ideally 82-85°C), stirring constantly with a wooden spatula.
- The cream is ready when it coats the back of the spatula.
- Strain immediately to remove any pieces of coagulated egg.
Ideal applications
- Goes well with: floating islands, hot soufflés, clafoutis
- Base for desserts: ice cream, Bavarian cream
- Topping: poached fruit desserts, puddings, chocolate fondants
Chef’s tip: To check if your custard is cooked through, draw a line with your finger on the back of the cream-coated spatula. If the line remains clear, your custard is ready. If it closes up, continue cooking for a few moments.
Whipped cream: light and airy
Features
Chantilly cream is the epitome of lightness in pastry-making. It’s simply fresh cream whipped with sugar, but its perfect execution requires a few precautions. Its airy texture and sweetness make it the perfect accompaniment to many desserts.
Basic recipe
Ingredients:
- 500ml cream (min. 30% fat)
- 50g powdered sugar
- 1 teaspoon vanilla extract (optional)
Preparation:
- Refrigerate your bowl and whisks for at least 30 minutes before starting.
- Pour the very cold cream into the chilled bowl.
- Start whisking at medium speed.
- When the cream begins to thicken, gradually add the powdered sugar and vanilla.
- Continue whisking until the texture is firm but supple, forming peaks.
- Be careful not to over-whip to prevent the cream from turning to butter.
Ideal applications
- Cake topping: strawberry, black forest cake
- To accompany: fruit tarts, meringues, pancakes
- Decoration: poached whipped cream on desserts and hot drinks
Chef’s tip: For whipped cream that holds together perfectly, use a stabilizer such as mascarpone (add 100g for 500ml cream) or whipped cream fix (follow the manufacturer’s instructions). This is particularly useful in hot weather.
Crème mousseline: richness and stability
Features
Crème mousseline, the perfect marriage of crème pâtissière and butter, offers a rich, unctuous and particularly stable texture. It is ideal for desserts requiring a firm filling that retains its shape. Its richness makes it the cream of choice for elegant pastries.
Basic recipe
Ingredients:
- 500g cooled pastry cream
- 250g butter at room temperature
- 50g powdered sugar (optional for extra sweetness)
- Choice of flavors (vanilla extract, citrus zest, etc.)
Preparation:
- Make sure your custard is at room temperature.
- Work the butter with the powdered sugar (if using) until creamy.
- Gradually whisk the custard cream into the butter at medium speed.
- Continue whisking until smooth and homogeneous.
- Add the chosen aromas and whisk again.
- Use immediately or keep refrigerated (return to room temperature and whisk lightly before use).
Ideal applications
- Strawberry and raspberry: the ideal filling for these classic cakes
- Paris-Brest: traditional cream for this wheel-shaped dessert
- Rolled cakes: stability makes rolling easier
Chef’s tip: To prevent your crème mousseline from separating, make sure the pastry cream and butter are at exactly the same temperature (ideally 20-22°C) before mixing.
Buttercream: sophistication and staying power
Features
Buttercream is appreciated for its remarkable staying power and ability to be worked into decorations. Rich in flavor and texture, it can be prepared using a variety of methods, each offering slightly different characteristics. Its elegance makes it an ideal choice for celebratory cakes.
Basic recipe (French method)
Ingredients:
- 250g soft butter at room temperature
- 125g powdered sugar, sifted
- 4 egg yolks
- Choice of flavors (vanilla, coffee, melted chocolate, etc.)
Preparation:
- Whip the butter until very creamy.
- Gradually add the powdered sugar and continue whisking until you obtain a light texture.
- Add the egg yolks one by one, whisking well between each addition.
- Add the chosen flavors and whisk until smooth.
Variation: meringue buttercream (Italian method)
Ingredients:
- 250g soft butter at room temperature
- 4 egg whites
- 200g sugar
- 60ml water
- Choice of flavours
Preparation:
- Make a syrup by heating the water and sugar to 121°C.
- Whisk the egg whites until stiff and pour in the hot syrup while continuing to whisk.
- Continue until the meringue is lukewarm.
- Gradually whisk the soft butter into the meringue.
- Add the aromas and whisk until smooth.
Ideal applications
- Layer cakes: for icing and filling
- Decoration: ideal for creating flowers and patterns with a piping bag
- Wedding cakes: perfect hold even in hot weather
Chef’s tip: If your buttercream appears curdled during preparation, continue whipping at medium speed – it will eventually come together and become smooth. For less sweet versions, use the Italian or Swiss method.
Diplomatic cream: elegance incarnate
Features
Crème diplomate, also known as crème légère, is the delicate marriage of crème pâtissière and whipped cream. It combines the creaminess of crème pâtissière with the lightness of chantilly. Less rich than mousseline but more stable than chantilly, it represents the perfect balance for many refined desserts.
Basic recipe
Ingredients:
- 500g cooled pastry cream
- 250ml very cold liquid cream (min. 30% fat)
- 20g powdered sugar (optional)
- 2 sheets gelatin (optional, for greater stability)
- Choice of flavours
Preparation:
- If using gelatine, soak it in cold water.
- Lightly heat a small portion of the crème pâtissière and stir in the gelatine until completely dissolved.
- Mix this with the rest of the custard and leave to cool.
- Whip the cream with powdered sugar if using.
- Slightly loosen the custard with a whisk, then gently fold in the whipped cream with a spatula.
- Blend until smooth, but do not overwork to preserve lightness.
Ideal applications
- Fruit tarts: light topping with fresh fruit
- Choux pastries and eclairs: a lighter version than classic pastry cream
- Charlottes: perfect cream between sponge cookies
Chef’s tip: To flavour your crème diplomate, infuse the custard milk with spices, or add fruit purée or praline to the final preparation. It accepts many variations while retaining its airy texture.
Comparative table of custards
| Type of cream | Texture | Main ingredients | Difficulty | Conservation | Ideal applications |
|---|---|---|---|---|---|
| Pastry cream | Smooth and firm | Milk, egg yolks, sugar, flour/starch | ⭐⭐ | 2-3 days refrigerated | Eclairs, fruit tarts, mille-feuille |
| Custard cream | Liquid and bubbly | Milk, egg yolks, sugar | ⭐⭐⭐ | 2 days refrigerated | Accompaniment, base for frozen desserts |
| Whipped cream | Light and airy | Fresh cream, sugar | ⭐ | 24h refrigerated | Garnish, accompaniment, decoration |
| Crème mousseline | Rich and stable | Pastry cream, butter | ⭐⭐⭐ | 3 days refrigerated | Fraisier, Paris-Brest, rolled cakes |
| Butter cream | Dense and silky | Butter, sugar, eggs | ⭐⭐⭐⭐ | 1 week refrigerated | Icing, decoration, tiered cakes |
| Diplomatic cream | Light but stable | Pastry cream, whipped cream, gelatin | ⭐⭐⭐ | 2 days refrigerated | Fruit tarts, charlottes, choux pastries |
The genealogy of custards
<div itemscope itemtype=”https://schema.org/Table”> <meta itemprop=”name” content=”Genealogy of custards” /> <meta itemprop=”description” content=”Table showing how to transform a basic cream into a more elaborate one” /> <table class=”transformation-table”> <thead> <tr> <th>Final cream</th> <th>Basic formula</th> <th>Added item(s)</th> <th>Technical</th> </tr> </thead> <tbody> <tr> <td><strong>Crème pâtissière</strong></td> <td>Custard cream</td> <td>+ Flour or cornstarch (maïzena)</td> <td>Cook until thickened</td> </tr> <tr> <td><strong>Custard</strong></td> <td>Base</td> <td>Milk + egg yolks + sugar</td> <td>Groundwater heating (82-85°C)</td> </tr> <tr> <td><strong>Crème mousseline</strong></td> <td>Pastry cream</td> <td>+ Butter ointment</td> <td>Gradual incorporation</td> </tr> <tr> <td><strong>Diplomatic cream</strong></td> <td>Pastry cream</td> <td>+ Whipped cream (+ optional gelatin)</td> <td>A delicate blend</td> </tr> <tr> <td><strong>Chiboust cream</strong></td> <td>Pastry cream</td> <td>+ Italian meringue (+ gelatin)</td> <td>Delicate incorporation</td> </tr> <tr> <td><strong>Light cream</strong></td> <td>Pastry cream</td> <td>+ Whipped cream (1:1 ratio)</td> <td>A delicate blend</td> </tr> <tr> <td><strong>Basic buttercream</strong></td> <td>Butter ointment</td> <td>+ Icing sugar + egg yolks</td> <td>Foisonnement</td> </tr> <tr> <td><strong>Buttercream meringue</strong></td> <td>Italian meringue</td> <td>+ Butter ointment</td> <td>Gradual incorporation</td> </tr> <tr> <td><strong>English-style buttercream</strong></td> <td>Custard cream</td> <td>+ Butter ointment</td> <td>Incorporation at equal temperature</td> </tr> <tr> <td><strong>Mounted ganache</strong></td> <td>Ganache</td> <td>+ Additional cream</td> <td>Foisonnement after resting</td> </tr> <tr> <td><strong>Bavarian cream</strong></td> <td>Custard cream</td> <td>+ Gelatine + whipped cream</td> <td>Half-set gelatin mix</td> </tr> <tr> <td><strong>Crème Saint-Honoré</strong></td> <td>Pastry cream</td> <td>+ Italian meringue + whipped cream</td> <td>Delicate double incorporation</td> </tr> </tbody> </table> </div>
General tips for successful creams
Temperature of ingredients
- Milk: temperature plays a crucial role. Too hot and eggs will cook; too cold and eggs will cook unnecessarily longer.
- Butter: for butter and mousseline creams, its temperature is decisive. Too cold, it will form lumps; too soft, it will make the cream oily.
- Eggs: ideally at room temperature for easier incorporation and to avoid thermal shock.
Cream preservation
- On contact: for creams containing milk, always place cling film in direct contact with the surface to avoid skin formation.
- Temperature: never leave dairy-based cream at room temperature for more than 2 hours.
- Freezing: some creams (such as pâtissière) cannot be frozen, as they separate on defrosting.
Flavours
To subtly perfume your creams:
- Infusion: add spices, citrus zest or herbs to hot milk and leave to infuse.
- Extracts: vanilla, coffee, almond, orange blossom can be added at the end of preparation.
- Liqueurs: rum, Grand Marnier or amaretto add a sophisticated touch (add after cooking).
Tips for adapting recipes
Lactose-free versions
To adapt your creams for the lactose intolerant:
- Replace milk with plant milks (almond, oat, rice)
- Use vegetable margarine or deodorized coconut oil instead of butter.
- Choose soy or almond-based vegetable cream for whipped cream.
Lighter versions
For lower-calorie versions of your favourite creams:
- Replace some of the crème fraîche with fromage blanc beaten into the whipped cream.
- Use semi-skimmed milk instead of whole milk for pastry cream.
- Gradually reduce the amount of sugar (up to -25% without affecting texture).
Creams for egg intolerants
Alternatives for egg-free creams :
- Use cornstarch in larger quantities for the pastry cream.
- Try blended silken tofu for certain creams
- Chickpea flour can replace eggs in certain recipes (1 tablespoon + 2 tablespoons of water per egg).
Conclusion
Mastering the art of pastry creams is a fundamental step for any pastry enthusiast wishing to take their desserts to the next level. Each cream has its own particularities and ideal uses, offering a range of textures and flavors to sublimate your creations.
Don’t hesitate to experiment, combining different techniques or adapting recipes to suit your preferences and dietary constraints. Remember that patience and precision are the keys to success when it comes to custards.
FAQ
Why does my pastry cream form lumps?
Lumps usually form when hot milk is poured over eggs too quickly, partially cooking them. To avoid this problem, pour in the milk very gradually, whisking constantly. If you already have lumps, quickly pass your cream through a fine sieve.
How can I prevent my whipped cream from dropping?
The stability of whipped cream depends on a number of factors: use cream with a minimum of 30% fat, make sure it’s very cold (as are the bowl and whisks), and don’t whip it for too long. For added stability, you can add a stabilizer such as mascarpone or whipped cream fix.
My buttercream is lumpy. How can I fix it?
A lumpy buttercream is often due to a temperature difference between the ingredients. If the butter is too cold, warm the mixture slightly in a bain-marie. If the meringue is too hot, place the bowl in the fridge for a few minutes. In either case, keep whisking vigorously and the cream should catch up.
Can custards be prepared in advance?
Most creams can be made the day before, but their shelf life varies:
- Crème pâtissière: 2-3 days in the refrigerator (film on contact)
- Custard: 1-2 days in the refrigerator
- Whipped cream: ideally the same day, 24 hours maximum
- Crème mousseline and buttercream: 3-5 days in the refrigerator (bring to temperature and whip before use)
How do I naturally color my creams?
To color your creams without additives:
- Red/pink: strawberry or raspberry purée, beet juice
- Yellow/orange: saffron, turmeric, mango purée
- Green: spinach purée, matcha powder
- Brown: cocoa, coffee
- Violet: blueberry or blackberry purée
This article was written by the Camille Pâtisserie team. For more recipes and pastry tips, visit our blog regularly. Don’t hesitate to share your creations with us on social networks!
Keywords: crème pâtissière, crème anglaise, crème chantilly, crème mousseline, crème au beurre, crème diplomate, crème pâtissière recipe, pastry techniques, French desserts
