Pastry Creams

Quick reference guide to pastry and baking creams and crèmes.

Mother/Foundation Creams

  • Whipped (Fouettée) - Whipped Heavy/Whipping Cream (>30% Milkfat)
  • Chantilly - Whipped Cream + Sugar/Vanilla
  • Custard  - Cream Cooked with Egg or Egg Yolks
    • Anglaise - Cream or Milk, Sugar, Egg Yolks, Vanilla [Thin/Pouring]
    • Patisserie - Milk, Sugar, Egg Yolks, Starch (Flour and/or Cornstarch) [Thick]

Daughter/Advanced Creams

Crème Anglaise (CA) or Crème Pâtissière (CP) Base

  • Légère/Madame/Princess - CP + Whipped Cream
  • Diplomat - CP + Whipped Cream + Gelatin
  • Mousseline - CP + Whipped Butter
  • Chiboust - CP + Whipped Egg Whites
  • Saint-Honoré - CP + Whipped Egg Whites + Gelatin
  • Frangipane - CP + Crème d’Amandes (see Buttercream)
  • Bavarois/Bavarian - CA + Whipped Cream + Gelatin
  • Crèmeux - CA + Butter ± Gelatin

Mock and Cheese Creams

  • Buttercream - Butter + Powdered Sugar
    • American Buttercream - + Milk ± Vanilla
    • Flour Buttercream (Ermine Frosting) - Flour and Sugar Cooked with Milk to Form a Paste that is then Whipped with Butter
    • French Buttercream (Crème au Beurre) - + Whipped Egg Whites
    • German Buttercream - see Crème Mousseline
    • Swiss Meringue Buttercream - Heated Sugar and Egg Whites Whipped into a Meringue that is then Whipped with Butter
    • Italian Meringue Buttercream - Hot Sugar Syrup Drizzled into Whipped Egg Whites that are then Whipped with Butter
  • Crème d’Amandes/Amandine - Butter, Almond Powder, Sugar, Eggs, and Flour
  • Cream Cheese - Soft Fresh Cheese Made From Milk and Cream
  • Crème de Marrons - Sweetened Chestnut Paste (No Dairy)
  • Mascarpone Cream - Mascarpone (Fresh Cheese Made from Cream and Citric Acid) + Sugar + Egg Yolks

Dairy Creams

  • Cream - Dairy Product Composed of the Higher-Fat Layer Skimmed from the Top of Milk (Types by Country)
  • Clotted Cream - Thick Cream (≥55% Milkfat), Made by Heating Milk with Steam and Slowly Cooling in Shallow Pans
  • Crème Fraîche - Cream Soured with Lactic Acid Bacterial Culture Containing 30–45% Milkfat with a pH of ~6
  • Sour Cream - Cream Soured with Lactic Acid Bacterial Culture Containing 15–20% Milkfat with a pH of ~4.5

Crème Liqueur

Contains No Actual Dairy Cream

  • Crème de Banane (Banana)
  • Crème de Cacao (Chocolate)
  • Crème de Cassis (Blackcurrant)
  • Crème de Framboise (Raspberry)
  • Crème de Menthe (Mint)
  • Crème de Moka (Coffee)
  • Crème de Mûre (Blackberry)
  • Crème de Noisette (Hazelnut)
  • Crème de Noyaux (Almond)

Cream Liqueur

Contains Dairy Cream

  • Amarula (Fermented Fruit of the African Marula Tree)
  • Dooley's (Vodka)
  • Irish Cream (Whiskey)

Custard-Based Desserts

  • Boston Cream Pie/Doughnut - Cake/Doughnut Filled with Thick Custard Topped with a Layer of Chocolate Icing
  • Crème Brûlée - Thickened Crème Anglaise-Based Custard Topped with a Layer of Caramelized Sugar
  • Crème Caramel - Flan/Caramel Custard, Caramael Cooked Over a Thick Custard Base
  • Crème Catalana - Citrus/Cinnamon Flavored Crème Patisserie-Based Custard Topped with a Layer of Caramelized Sugar
  • Crème Glacée  - see Frozen Custard
  • Crème Plombières - Frozen Crème Chiboust-Based Custard with Candied Fruit Macerated in Kirsch
  • Cream Pie - Uncooked Custard Added to an Uncooked or Partially Cooked Pie Crust and Baked Together
  • Custard Pie - Cooked Custard Poured Into a Cooled, Precooked Pie Crust
  • Floating Island (Île Flottante) - Crème Anglaise with Meringue
  • Frozen Custard - Ice Cream with Egg Yolks
  • Ice Cream - Frozen Milk or Cream, Sugar, and Spice/Fruit
  • Pot de Crème - Cream, Egg Yolks, Sugar
  • Zabaione (Sabayon) - Egg Yolks, Sugar, Moscato d’Asti or or Marsala