Crème Légère
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.
- 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
- 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
Instructions
-
Heat the Milk:
- In a saucepan over medium heat, warm the milk until steaming but not boiling.
-
Whisk the Egg Mixture:
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
-
Temper the Eggs:
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
-
Cook Until Thickened:
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
-
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.
-
Lighten the Pastry Cream:
- Once chilled, gently fold in the whipped cream until light and airy.
-
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!
Find it online: https://yumfoodusa.com/creme-legere/