Types and differences between French creams

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What are the productions we can make using the basic recipes of the confectionery? What are base recipes? My God, does that exist? Does a pastry cream become crème brûlée? As well?
Well, the whole kitchen, from lettuce leaf to its comforting coffee, was created, in all its vastness, through base recipes. In the confectionery, all the recipes (all of them), from the most modern ones with ingredients that we don’t find in supermarkets and sometimes not even in specialized stores to those that our great grandmother already made, were born from bases, that is, recipes that give us direction for more productions elaborated and of the most diverse flavors.
Image courtesy of Alanna Taylor Tobin |  The Bojon Gourmetphoto: Bojongourmet
Today we are going to talk about the creams! They are the French confectionery bases that allow us to create tempting desserts like the crème brûlée or the creamy catalana crema, the naked cake with red berries that fill the eyes, ice cream that refreshes in the heat and pies so juicy that we even forget to count the calories!
In summary, the most important creams in French confectionery are:
1. PÂTISSIÈRE OR ICE CREAM: its main feature is the use of starch as a thickener.
Click here to check the recipe.
Types and differences between French creamsPhoto: Franciele C. Oliveira
2. CHIBOUST: is a confectionery cream with added whipped fresh cream or Italian meringue, thus providing a perfect base for a delicious soufflé. If mixed with fruit, it is called Plombière.
3. MOUSSELINE: confectioners’ cream with butter and crème fouettée. For some, mistakenly, mousseline is a confectionery cream added with crème fouettée, when in fact, this type of mixture is called a légere.
Click here to check the recipe, where the mousseline cream was used in the filling of a delicious Dutch pie.
dutch pie ickfd dani noce2Photo: Paulo Cuenca
4. LEAGUE: confectionery cream added with gelatin and fouettée, resulting in a smoother and lighter texture than confectionery cream. It is used for the production of a thousand leaves and eclairs.
Click here for the recipe.
recipe-mil-leaves-cream-caramel-crunchy-ickfd-danielle-nocePhoto: Paulo Cuenca
5. PHISONES: creams in which air is incorporated, such as fouettée and whipped cream.
6. FOUETTÉE: lightly whipped fresh cream.
7. CHANTILLY: it is a fouettée cream with added sugar and beaten until firm peaks are formed.
Click here for the recipe.
chocolate mousse with cointreau and whipped cream ickfd 5Photo: Paulo Cuenca
8. DIPLOMAT: pastry cream plus crème fouettée, also known as crème légère.
9. CUSTARDS: all creams have eggs as their main thickener. In addition, they can be stirred, that is, they are thickened over a fire or baked and thickened in the oven. Example: Crème Anglaise.
10. AGLAISE: composed of cream, milk, sugar, egg yolks and vanilla, it is a rich cream, with a velvety and delicate texture. Base of productions such as bavaroise, crème brûlée, crème caramel and frangipane.
SONY DSCFruit tart with frangipane cream. Photo: Franciele C. Oliveira
11. SABAYON: aerated preparation, consisting of egg yolks, sugar and a liquid. It is made in a water bath, has a very light and delicate texture – it can even be served by itself as a dessert, used as a sauce with fruit or in the composition of mousses and other fillings. The closest to serving should always be preparedbecause it is an emulsion: it can lose its volume or even separate if stored for a long time.
12. AU BEURRE: used as a filling, topping and in cake decoration, it is a preparation made with a large amount of butter.

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