5 recipes for custards derived from pastry cream that every pastry lover should try
Pastry cream has that special gift of being everywhere without ever getting tired of it. It is one of those essential preparations in confectionery: creamy, smooth, with the right balance of sweetness, and perfect to give life to cakes, pies and classics that never go out of fashion. Millefeuille, Basque cake, fruit tarts, cannoli? they all have something in common: a good pastry cream that makes every bite worthwhile.
If we think about it, pastry cream could occupy the same place in the sweet world as béchamel in the savory world. Just as a thousand sauces are born from a bechamel sauce just by adding a couple of ingredients, variations emerge from pastry cream that seem like something completely different, but are still children of the same recipe. With a few adjustments, you can transform it into a lighter, more airy cream or with a completely different flavor. Each of these creams has its own name and has earned its place in the history of confectionery.
In this article we tell you about the 5 creams that derive from pastry cream and how to make them: we will start from the basic recipe (which, of course, we also share with you), and show you step by step how to give it a twist and transform it into one: crème mousseline, diplomatic, chiboust, Paris Brest and frangipane. And so that it doesn't remain just in theory, we also leave you the recipe for a perfect dessert where you can put it into practice.
When you finish reading, you'll be ready to go from "I like baking" to "Let me show you what I learned".
Pastry cream
Let's start at the beginning. Let's make a good pastry cream ;)
Full recipe ❘ Pastry cream
Mousseline Cream
Mousseline cream is one of the most indulgent creams. It is a pastry cream to which butter is added, which gives it a velvety texture and an absolutely seductive flavor. The butter is added ointment, that is to say, soft, with the texture given by leaving it at room temperature for a while. It is usually whipped or beaten to obtain a creamy point. Sometimes a touch of vanilla is added to accentuate its aromatic profile, but its rich and creamy texture is what really distinguishes it.
Ideal for pie fillings, eclairs or even to fill a king cake, crème mousseline takes pastry making to a luxurious level. In the professional world, it is a favorite cream when you need something that holds its shape well but still offers a soft mouthfeel.
Full recipe ❘ Mousseline creamWhere to include it? ❘ Make a Fraisier tart
Cream diplomat
Cream diplomate is made from a pastry cream base, to which whipped cream is added. The result is a soft, light and airy cream, with a perfect texture for filling delicate cakes, such as profiteroles or fruit tarts.
The key in its preparation is not to exceed the whipping point of the cream, as it can lose its lightness. It is a classic in French pastry making, especially used in preparations that require a balance between creaminess and lightness. Cream diplomat is the perfect choice when we are looking for a filling that is not heavy, but melts in the mouth.
Full recipe and where to include it: Make a tropézienne tart
Chiboust cream
This variant takes the pastry cream one step further by incorporating either Italian or Swiss meringue. Sometimes used in the famous bavarois dessert and in the traditional Saint-Honoré, chiboust cream has an airy texture, thanks to the meringue, but firm, allowing it to support the weight of a more robust pastry, such as pâte à choux.
Full recipe and where to include it: Make a Saint honoré
Paris-Brest cream
The Paris-Brest cream has its origin in the famous dessert inspired by the famous bicycle race that connects Paris with Brest. This cream has an intermediate consistency, thanks to the mixture of pastry cream and crème mousseline, with the addition of almonds.
The texture is smooth but slightly dense, with an almondy touch that gives it a unique profile. It is mainly used to fill Paris-Brest brioche, a delicate ring of choux pastry that is baked to a crisp outside and soft inside. This dessert is a tribute to French tradition, and its cream is one of the best-kept secrets of gourmet pastry making.
Full recipe and where to include it: Make a Paris Brest
Frangipane Cream
Finally, frangipane cream is made from a mixture of pastry cream and almond cream(made from butter, sugar and ground almonds) or simply ground almonds. Its texture is thick, but at the same time airy due to the almond cream, which makes it an ideal filling for filling pies and tartlets. Its almond flavor is mild but unmistakable, and gives an elegant and classic air to any dessert. In French pastry making, crème frangipane also gives its name to a dessert that is often enjoyed during Epiphany, the frangipane.
Full recipe and where to include it: Make apple and frangipane piesHow about you?
As we have seen, pastry cream is a fantastic base that not only serves as a cream itself, but as the cornerstone on which some of the most beloved pastry elaborations are built. In short, from it we can obtain:
* Mousseline cream: pastry cream + creamy butter, lightly whipped.
* Cream diplomat: pastry cream + whipped cream.
* Chiboust cream: pastry cream + meringue (Italian or Swiss)
* Paris Brest cream: pastry cream + praline + a bit of butter cream
* Frangipane: pastry cream + almond paste (or ground almonds).
Do you know these creams and do you usually include them in your desserts? Tell us in the comments, your opinion and experiences are valuable!
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