Introduction to crèmes (2024)

FAQs

What is the difference between Cremeux and crème? ›

In terms of texture, a crémeux is more a combination of a mousse and a ganache than an actual crème. A crémeux is less airy than a crème and has an exceptionally soft, creamy texture. With both crème and crémeux, you have endless choice in terms of flavours: from classic to exotic, from fruity to spicy.

Crème Légère is a combination of crème pâtissière and whipped cream, which helps lighten it. Crème Diplomat, on the other hand, is crème pâtissière folded through with whipped cream and gelatin, which creates a more stable cream.

Crème diplomat is made by adding whipped cream and gelatin to crème pâtissière. This creates a light, stable cream that can be used in moulds or as a pastry filling. Also known as crème St-Honore after the dessert it was invented for, crème Chiboust combines crème pâtissière and whipped egg whites (meringue).

Cream and crème are both words used to describe dairy products made by extracting butterfat from cow's milk. Cream is the English word used for a wide array of English and North American dairy products, while crème is a French word you'll often see paired with elements of cuisine française.

Crème (or creme) is a French word for 'cream', used in culinary terminology for various preparations: Cream, a high-fat dairy product made from milk. Custard, a cooked, usually sweet mixture of dairy and eggs.

adjective. creamy [adjective] full of, or like, cream. creamy milk. creamy [adjective] smooth and white.

Eggs: I use just egg yolks for this custard because you want it to be very thick and flavorful so it's not too subtle or loose when combined with the whipped cream. Cornstarch: I use cornstarch to thicken the pastry cream. You can adjust this amount per preference, read more about it my pastry cream post.

Crème légère has whipped cream folded through to lighten the custard. Crème diplomat also adds gelatine to make the mixture more stable. Crème chiboust sees an Italian meringue folded through.

Creme Chantilly is lightly whipped cream sweetened with sugar and (usually) flavored with vanilla. Creme Patissiere is a thicker custard. It's thickened using starch and eggs/egg yolks and can be piped. It's mostly used to fill pastries and other desserts.

What is the difference between crème pâtissière and chantilly? ›

These are the key differences: Crème Chantilly (Chantilly Cream) is pretty much whipped cream but with some added sweetness. It's beautifully light and airy and perfect to compliment desserts like chocolate fondants and soufflés. Crème Pâtissière (Pastry Cream) is a much more decadent cream.

Although often confused with diplomat cream, Bavarian Cream (or Crème Bavarois in French) has a base of Crème Anglaise versus Creme Patissiere and is mixed with whipped cream and gelatin. While gelatin is used optionally in diplomat cream, it is required for Bavarian cream.

P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard. Easy!

Terminology. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.

Crémeux is fancy way for pastry chefs to describe any dessert that falls somewhere between mousse and pudding in terms of lightness: something a bit more dense and creamy than the former but nowhere near as heavy or thick as the latter.

Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour or soured cream, although not too dissimilar in favour, crème fraîche is a little higher in fat, and so creamier.