Crème Légère Recipes

CRèME LéGèRE RECIPE

Crème Légère Recipe image

Pastry cream meets whipped cream in this lightly sweetened, velvety crème légère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own-served plain or topped with whatever you desire.

Provided by Kristina Razon

Categories Puddings and Custards Ingredient

Time 10m

Number Of Ingredients 2

Ingredients

One recipe vanilla , chocolate , or lemon pastry cream
3/4 cup (175ml) heavy cream

Steps:

In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream on medium-high speed until fluffy and thick, about 2 to 3 minutes. (Alternatively, in a medium mixing bowl, whisk heavy cream by hand until thick peaks form).

Nutrition Facts : Calories 41 kcal, Carbohydrate 4 g, Cholesterol 19 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 46 mg, Sugar 2 g, Fat 3 g, ServingSize Makes about 4 cups, UnsaturatedFat 0 g

CRèME LéGèRE

Crème Légère image

Crème Légère (light cream) is a mix of Crème patissier (cream pastry) and freshly whipped cream. It's the perfect luxurious filling for any cake or dessert.

Provided by Lynn Hill

Categories Dessert

Time 50m

Number Of Ingredients 6

Ingredients

60 grams Caster Sugar
2 Large Whole Eggs
30 grams Plain Flour or Corn Flour
300 ml Double Cream
1 Vanilla Pod Seeded
60 grams Unsalted Butter

Steps:

In a heat proof bowl, beat together the Sugar, Eggs and Flour until well combined.
Heat 200ml of the cream with the Vanilla Pod and Seeds until bubbles form, sieve then add to the Egg mixture. Mix until well combined.
Return the mixture to a clean pan and gently heat the Crème mixture beating all the time as it thickens to avoid lumps forming.
As soon as the mixture thickens take off the heat and add the butter, beating until all the butter has melted and incorporated in the creme mixture.
Place the Crème Pâtissière into a separate bowl and cover the top of the creme with cling film to prevent a skin forming. Leave to cool completely, in the fridge if needed.
When completely cooled soften the Crème Pâtissière a little by giving it a quick whisk.
In a separate bowl whip the remaining (100g) cream until ribbons are formed then add to the smooth Crème Pâtissière, mix until well combined.
Leave in the fridge until required. Crème Pâtissière now becomes Crème Légère ~ Light Creme

Nutrition Facts : Calories 1932 kcal, Carbohydrate 92 g, Protein 21 g, Fat 168 g, SaturatedFat 103 g, Cholesterol 867 mg, Sodium 247 mg, Fiber 1 g, Sugar 61 g, ServingSize 1 serving

CREME PATISSIERE

Creme Patissiere image

Creme Patissiere - not an item in itself, but for use in all sorts of puds . . .

Provided by tonytrigg

Time 10m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat - cover with cling-film to prevent a skin from forming.

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