|At the beginning, the mother of all egg-based creams, if you can call it that, is the custard (crème anglaise in french) It's a simple recipe: milk, sugar, egg yolks and vanilla, cooked gently until smooth, that's all.|
Example of use: Profiteroles.
|1) Bavarian cream = Custard + gelatin + whipped cream: In the hot custard, add gelatin, let it cool, then gently add whipped cream.|
Example of use: Various cakes and desserts.
|2) Ice cream (or vanilla ice cream) = Custard + fresh cream: In the cold custard, fresh cream is added, then the mixture is blended in an ice cream maker.|
Example of use: Various ice creams or ice cream.
|3) Pastry cream = Custard + cornstarch: Cook until boiling, you get a much thicker cream.|
Example of use: To garnish éclairs.
|4) Crème mousseline = Pastry cream + butter: In the hot pastry cream, add butter and whip vigorously to aerate.|
Example of use: A strawberry cake.
|5) Chiboust cream = Pastry cream + meringue: In the cold pastry cream, we add raw meringue (French or Italian) and we incorporate delicately.|
Example of use: A saint-honoré.
|6) Diplomat cream = Custard + gelatine + whipped cream: Add gelatine to the hot custard, let it cool, then gently fold in whipped cream.|
Example of use: Various cakes and entremets (the diplomat cream is so good that it's impossible to resist...).
|7) Frangipane cream = Pastry cream + almond cream: In the almond cream, cold pastry cream is added.|
Example of use: Filling of galette des rois with frangipane cream.
|8) Whipped cream = Crème fraiche + sugar: In the cold crème fraiche, we add sugar, we whip to make it rise.|
Example of use: Cream puffs. Tip: replace half of the crème fraiche with mascarpone, even more delicious and more stable over time.
|9) Almond cream = Almond powder + butter + eggs + sugar + cornstarch + rum: We mix all the ingredients with a mixer to aerate the whole.|
Example of use: Topping of galette des rois with almond cream.