Types Of Cream Pastry

When it comes to the world of pastry, creams play a central role in creating textures, flavors, and luxurious finishes. 

Buttercream

1. Crème Pâtissière (Pastry Cream)

Pastry cream is a staple in many desserts, known for its rich and velvety texture. It’s made from milk, sugar, egg yolks, cornstarch (or flour), and vanilla. Can be uses for: Filling for eclairs, cream puffs, and tarts.

2. Crème Légère (Lightened Pastry Cream)

This is pastry cream that has been lightened with whipped cream, resulting in a softer and fluffier texture. Can be uses for: Filling for choux pastry like profiteroles.

3. Whipped Cream

Made by whipping heavy cream with sugar and sometimes vanilla, whipped cream is light, airy, and versatile. Can be uses for: Topping for cakes, pies, and hot beverages.

4. Crème Chantilly

Often confused with whipped cream, Crème Chantilly is sweetened and flavored whipped cream. The addition of vanilla gives it an elegant twist. Can be uses for:Garnishing desserts like pavlova and crepes.

5. Crème Anglaise (Custard Sauce)

This pourable cream is made from milk, sugar, egg yolks, and vanilla, cooked gently to create a smooth and luscious sauce. Unlike pastry cream, it’s not thickened with starch. Can be uses for:Sauce for desserts like sticky toffee pudding or soufflés.

6. Diplomat Cream

A harmonious blend of pastry cream, whipped cream, and gelatin, diplomat cream is known for its stability and light texture. Can be uses for:Filling for layered cakes and trifles.

7. Buttercream

Buttercream is a rich and creamy frosting made by combining butter and sugar. Variations include Swiss, Italian, and French buttercream, which differ in technique and sweetness. Can be uses for:Frosting for cakes and cupcakes.

8. Ganache

Ganache is a luscious combination of chocolate and cream, which can be adjusted in thickness by altering the chocolate-to-cream ratio. Can be uses for:Glaze for cakes and pastries.

9. Crème Frangipane

A mix of pastry cream and almond cream, frangipane is used primarily in baked desserts. Can be uses for:Filling for tarts, especially galette des rois.

10. Mascarpone Cream

This cream combines mascarpone cheese with whipped cream and sugar, resulting in a silky, slightly tangy topping. Can be uses for:Layering in tiramisu.