Crème Légère

Crème Légère is a silky-smooth, airy pastry cream, made by folding whipped cream into classic crème pâtissière. This light and luscious filling is perfect for tarts, éclairs, cakes, choux pastries, and layered desserts. With its delicate texture and rich vanilla flavor, it adds an elegant touch to any dessert.

Why You’ll Love This Recipe

• Light & Airy Texture – The addition of whipped cream makes it fluffier than regular pastry cream.
• Perfect for Pastries – Ideal for tarts, éclairs, cream puffs, and layered cakes.
• Easy to Make – Requires only a few ingredients and simple techniques.
• Make-Ahead Friendly – Can be prepared in advance and stored until needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Vanilla extract
• Unsalted butter
• Heavy cream (whipped to soft peaks)

Directions

1. Heat the Milk:

1. In a saucepan over medium heat, warm the milk until steaming but not boiling.

2. Prepare the Egg Mixture:

2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.

3. Temper the Eggs:

3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

4. Thicken the Pastry Cream:

4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
5. Remove from heat and stir in vanilla extract and butter until smooth.

5. Chill the Pastry Cream:

6. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully chilled.

6. Fold in Whipped Cream:

7. Once chilled, gently fold in the whipped cream until light and airy.

7. Use & Enjoy!

8. Use immediately as a filling for pastries or store in the refrigerator until needed.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes (plus chilling time)
• Servings: Makes 2 cups
• Calories: 180 kcal per serving

Variations

• Chocolate Crème Légère – Add 2 tablespoons cocoa powder to the pastry cream for a chocolate version.
• Coffee Flavor – Mix in 1 teaspoon espresso powder for a mocha twist.
• Citrus Infusion – Add lemon or orange zest for a refreshing touch.
• Liqueur Addition – Stir in a splash of Grand Marnier or rum for an elegant adult version.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the texture may change.
• Reusing: Gently stir before using if stored for a long time.

FAQs

What is the difference between crème pâtissière and crème légère?

Crème Légère is lighter and airier because it combines pastry cream (crème pâtissière) with whipped cream.

Can I make this ahead of time?

Yes! Prepare it up to 2 days in advance and store in the refrigerator.

What can I use this for?

• Filling for éclairs, cream puffs, and choux pastries
• Layered in cakes and trifles
• Spread in fruit tarts
• Served as a light dessert with fresh fruit

Can I use whipped topping instead of heavy cream?

For best results, use real whipped cream instead of store-bought whipped topping.

Can I use low-fat milk?

Whole milk is recommended for the creamiest texture, but 2% milk can work as well.

How do I prevent lumps in the pastry cream?

• Whisk constantly while cooking.
• Strain through a fine sieve if needed before chilling.

Conclusion

Crème Légère is a light, airy, and elegant pastry cream that transforms classic desserts into something extraordinary. Whether you’re filling éclairs, layering cakes, or making fruit tarts, this silky-smooth, vanilla-infused cream will elevate your baking. Try it today and enjoy French pastry perfection at home!

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Crème Légère

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A silky-smooth, airy pastry cream made by folding whipped cream into classic crème pâtissière. This elegant filling is perfect for tarts, éclairs, cakes, and pastries.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes (+ chilling time
• Yield: 2 cups 1x
• Category: Dessert Filling, French Pastry
• Method: Stovetop, Whipped
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

 

• 1/2 cup heavy cream, whipped to soft peaks

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Instructions

1. Heat the Milk:

   • In a saucepan over medium heat, warm the milk until steaming but not boiling.

2. Whisk the Egg Mixture:

   • In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.

3. Temper the Eggs:

   • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

4. Cook Until Thickened:

   • Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.

5. Finish the Pastry Cream:

   • Remove from heat and stir in vanilla extract and butter until smooth.
   • Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until fully chilled.

6. Lighten the Pastry Cream:

   • Once chilled, gently fold in the whipped cream until light and airy.

7. Use Immediately or Store:

   • Use immediately as a filling or refrigerate until needed.

Notes

• Use pure vanilla bean paste for an even richer flavor.
• Best served fresh, but can be stored in the fridge for up to 2 days.
• Perfect for fruit tarts, choux pastries, and layer cakes!