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Custard and cream are key components in many pastries and are often considered the most essential flavors in desserts.
When discussing creams, it’s important to note that this category is quite broad. It includes both egg-based creams, like custard, and buttercreams. These can be used on their own or combined with other ingredients such as gelatin, whipped cream, fruit purees, meringue, or chocolate.
TABLE OF CONTENTS
Custard Cream
There had to be an entire chapter dedicated to this fundamental pastry cream!
Click here and discover how to make a delicious Custard Cream.
Bavarian Cream
Bavarian cream is the perfect creamy filling for modern cakes. It’s made by combining custard, semi-whipped cream, gelatin, and your choice of flavoring.
Once it’s ready, pour it into molds and chill at +4°C (39°F).
For 1kg of Bavarian Cream, here’s what you’ll need:
– 450g Custard
– 450g Fresh Semi-Whipped Cream
– 10g Soaked Gelatin
You can flavor your Bavarian Cream with:
– 120g Nut Paste
– 50g Liqueur
– Citrus Zest or Vanilla
Buttercream
Buttercream is a light, smooth cream with a rich, well-rounded flavor. It is made by whipping butter at 10°C (50°F) with a sweet base like pâte à bombe or Italian meringue.
Choosing between these two bases will change both the texture and color of the cream:
– With meringue, you get a light, airy buttercream with a pale color.
– With pâte à bombe, the cream is ticker and creamy with a yellow tint. In this case, I recommend adding flavors like nut pastes, chocolate, or liqueur.
My favorite method for making buttercream is pâte à bombe (egg yolks whipped with sugar syrup heated to 121°C —250°F). Once it cools to 20°C (68°F), I add soft butter (around 10°C, 50°F) and flavorings, then whip everything together.
For 1kg of Buttercream, you’ll need:
– 450g Butter at 10°C (50°F)
– 400g Italian Meringue or Pâte à Bombe
You can flavor your buttercream with:
– 120g Nut Paste (like hazelnut, pistachio, or walnut)
– 100g Melted Chocolate (at 20°C)
– 70g of your favorite liqueur
Mousseline Cream
Mousseline cream is wonderfully smooth and rich, with a luscious texture that melts in your mouth.
It’s made by whipping together custard (at 20°C, 68°F) and soft butter (at 18-20°C, 50°F). This cream is perfect for filling small pastries or cakes—delicious in mille-feuille or Paris-Brest!
For 1kg of Mousseline Cream, you’ll need:
– 600g Custard at 20°C (68°F)
– 250g Soft Butter at 18-20°C (50°F)
Saint-Honoré Cream (or Chiboust)
Saint-Honoré cream is a light, airy cream made with Italian meringue. It can be used as is or flavored for creating the classic Saint-Honoré cake. It’s incredibly light and fluffy.
Chiboust cream is made from custard, gelatin, and Italian meringue.
Here’s a recipe to try:
– 500g Custard
– 300g Italian Meringue
– 5g Gelatin
Once prepared, you can flavor your Saint-Honoré Cream with:
– 120g Nut Paste
– 50g of your favorite liqueur
– Vanilla
– 300g Melted Chocolate
For the best results, add the meringue to the warm custard (enriched with gelatin) and use the cream immediately to maintain its volume.
Enjoy creating this light and delicious cream!
Mousses
There are many ways to prepare a mousse, a light and airy mixture that can be enjoyed on its own or as a creamy layer in cakes.
Here are my two favorite bases:
1. Pâte à Bombe-Based Mousse: This is great for a rich, round flavor, especially with chocolate or nut pastes.
– 500g Pâte à Bombe
– 1000g Semi-Whipped Cream
Flavoring:
– 500g 50% Chocolate (or 420g 70% Chocolate)
2. Italian Meringue-Based Mousse: This creates a light, airy texture with a soft structure and retains the color of the fruit used.
– 300g Italian Meringue
– 400g Semi-Whipped Cream
– 300g Fruit Puree (fresh or frozen)
– 10g Gelatin
Each method offers a different texture and flavor profile so that you can choose based on your recipe needs.
Chantilly Cream
There’s an ongoing debate between Italians and French about the “technical” definition of Chantilly cream.
In Italy, Chantilly Cream is a blend of custard and whipped cream, primarily used for filling cakes and pastries. The proportions are:
– 600g Cold Custard
– 400g Whipped Cream (unsweetened)
In the French tradition, Chantilly Cream is simply whipped cream with sugar (80g per liter) and vanilla.
1 comments about “Tutte le creme per dolci”
Molto interessante! Spesso nei manuali di pasticceria si hanno informazioni frammentarie o incomplete su questo macro argomento. Qui al contrario si è riusciti a concentrare, in modo esauriente e sintetico, tutto ciò che c’è da sapere al riguardo. Per non parlare di come è ben spiegato!