Guide to creams in pastry

Recipes and Tips for Mastering Creams in Pastry

Classic Pastry Cream

Ingredients:

• 500 ml of milk
• 4 egg yolks
• 100 g sugar
• 40 g flour
• 1 gousse de vanille

Preparation:

1. Heat the milk with the split vanilla pod.
2. In a bowl, whisk the egg yolks with the sugar until the mixture whitens, then add the flour.
3. Pour the hot milk over the mixture, stir and pour everything back into the saucepan.
4. Cook over medium heat, stirring constantly, until thickened. Let cool.

Homemade Whipped Cream

Ingredients:

• 300 ml of whole liquid crème fraîche
• 30 g icing sugar

Preparation:

1. Put the cream and the whisk of your mixer in the refrigerator so that they are very cold.
2. Whip the cream, gradually increasing the speed, then add the icing sugar.
3. Continue beating until stiff. Serve immediately.

Whipped cream

Ingredients:

• 250 ml of whole liquid crème fraîche
• 25 g powdered sugar

Preparation:

1. Refrigerate the cream and whipping utensils.
2. Whip the cream, gradually adding the sugar until you obtain a firm consistency.

Velvety Custard

Ingredients:

• 500 ml of milk
• 6 egg yolks
• 100 g sugar
• 1 gousse de vanille

Preparation:

1. Heat the milk with the vanilla.
2. Whisk the yolks with the sugar until white.
3. Add the hot milk, then return to the heat, stirring until the cream coats the spoon. Do not boil.

Airy Sabayon Cream

Ingredients:

• 4 egg yolks
• 100 g sugar
• 100 ml of sweet wine or fruit juice

Preparation:

1. Whisk the yolks and sugar until white.
2. Add the wine or juice and whisk in a bain-marie until frothy.

Simple Butter Cream

Ingredients:

• 250 g butter
• 5 egg yolks
• 150 g sugar
• 50 ml of water

Preparation:

1. Whisk the egg yolks.
2. Make a syrup with the sugar and water, then pour it over the yolks while whisking.
3. Gradually add the softened butter. Continue to beat until you obtain a smooth cream.

Smooth Mousseline Cream

It’s pastry cream topped with butter. A delicious secret often used in strawberries. A pure delight!

Ingredients:

• 1 quantity of pastry cream (see recipe 1)
• 150 g de beurre mou

Preparation:

1. Prepare the pastry cream.
2. When warm, gradually add the butter, whisking until smooth.

Diplomat Cream

Also known as “madame cream”, it is ideal for light preparations. Flavored according to your tastes, it fits perfectly into a pie, a mille-feuille or a dessert.

Ingredients:

• 250 ml pastry cream (see recipe 1)
• 200 ml whipped cream (see recipe 2)
• Flavor of your choice (vanilla extract, lemon zest, etc.)

Preparation:

1. Prepare the pastry cream and whipped cream separately.
2. Gently fold the whipped cream into the cooled custard.
3. Add the flavoring of your choice and mix gently until smooth.

Frangipane cream

A mix between almond cream and pastry cream, this cream is essential for pancakes. A timeless classic.

Ingredients:

• 100 g de beurre mou
• 100 g sugar
• 100 g almond powder
• 2 eggs
• 150 ml pastry cream (see recipe 1)

Preparation:

1. Cream the butter and sugar together until light.
2. Add the eggs one by one, then the almond powder. Mix well.
3. Gently incorporate the pastry cream into the mixture.
4. Use this frangipane cream in your tarts or other pastries.

Lemon Cream

Eggs, sugar, butter, juice and lemon zest for a creamy and tasty cream. Perfect with meringues in a lemon tart.

Ingredients:

• 3 eggs
• 150 g sugar
• 80 g butter
• The juice of 2 lemons
• Zest of 2 lemons

Preparation:

1. In a saucepan, beat the eggs with the sugar.
2. Add the lemon juice and zest, then the butter cut into small pieces.
3. Cook over low heat, stirring constantly, until the cream thickens.
4. Let it cool before using it, for example in a lemon meringue pie.

And you, what is your favorite cream? The one you master to perfection? The majority of these recipes are found in our machines Professional.