Cream recipes are standard in any pastry shop. These are delicious as stand-alone desserts and as filling for your creations.
I have a slight preference for the richness of mousses. But don't let it fool you. It's the balanced combination of flavors in a dessert that will be decisive.
The moistness of a cream combines very well with the dryness of puff pastries such as choux. Many of these creams can serve as a supportive or as a main ingredient.
They're often used in pies and pastries. Would a twinky be the same without the filling?
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Smooth silky orange cream. Can also be used as a warm sauce for ice cream.
Creamy wine sabayon has multiple uses, including as a dessert sauce.
Pastry cream is very versatile as it combines well with many flavours. But you may enjoy it as a dessert too!
Strictly used as a filling cream, the hazelnut cream combines well with other flavours except maybe sourness.
Often used as a millifeuille (thousand leaf) filling, the chiboust cream (also cream Saint-Honoré) is versatile enough to suit various desserts.
Chocolate lovers are going to appreciate the aroma coming from this one.
With a similar versatility as pastry cream, lemon curd isn't as commonly used in patisserie.
How creams and mousses are made and for what purpose is something that over time has been refined.
Some of them can be made well in advance others will have to be made just before serving.
More cream recipes will be added soon...