Pastry Cream Varieties: Which Type Is The Best for Your Dessert?

Pastry cream, or crème pâtissière, is a versatile component in baking, offering richness and texture to a wide variety of desserts. From tarts to eclairs, pastry cream is a foundational element that can be adapted to suit various flavors and textures. Here are some of the most popular types of pastry cream and how you can use each one to upgrade your favorite sweets.

1. Whipped Cream

Whipped cream, or crème fouettée, is made by whipping heavy cream until it becomes light and fluffy. It’s commonly sweetened with a bit of sugar and sometimes flavored with vanilla. Whipped cream is perfect as a topping for cakes, pies, and hot beverages like hot chocolate.

Whipped cream adds a light, airy texture to desserts. Its simplicity and versatility make it a must-have for any baker, whether used as a standalone topping or incorporated into layered desserts like trifles.

2. Chantilly Cream

Chantilly cream is very similar to whipped cream but is sweetened more generously and often flavored with vanilla extract. It’s named after the Château de Chantilly in France, where it was first popularised. This cream is commonly used to top cakes, éclairs, or to pipe elegant swirls onto pastries.

Chantilly cream has a richer flavor due to the addition of sugar and vanilla, making it an elevated version of whipped cream. It’s perfect for adding a touch of sophistication to desserts like fruit tarts or cream puffs.

3. Crème Anglaise

Crème anglaise is a thin, pourable custard made with egg yolks, sugar, and milk. Unlike pastry cream, it isn’t thickened with flour or cornstarch, giving it a smooth and silky texture. It’s often served as a sauce over desserts like pudding, cakes, or as a base for ice cream.

The luxurious texture and mild sweetness of crème anglaise make it an excellent pairing with richer desserts. Its ability to be poured over warm or cold dishes adds versatility, enhancing everything from cakes to fruit-based desserts.

4. Bavarian Cream

Bavarian cream (or crème bavaroise) is a rich, creamy dessert made by thickening crème anglaise with gelatin and folding in whipped cream. It’s lighter than traditional pastry cream and is often molded into shapes for elegant presentations. Bavarian cream is commonly used in layered desserts, parfaits, or as a filling for cakes.

Bavarian cream’s light yet rich texture makes it perfect for chilled desserts. It’s a favorite for formal occasions because of its ability to hold shape and its smooth, luxurious mouthfeel.

5. Crèmeux

Crèmeux translates to "creamy" in French and is a decadent, dense custard similar to crème anglaise but with a thicker texture. It’s made using eggs, cream, and chocolate or fruit puree, giving it a rich, velvety consistency. It’s often used as a filling in tarts, layered desserts, or as a standalone dessert.

Crèmeux offers a balance between richness and smoothness, making it ideal for those who love intense flavors in a creamy form. Its versatility allows it to be used in elegant plated desserts or as a flavorful filling.