I love watching the contestants on Zumbo's Just Desserts come up with lovely new creations but I often wondered how they could dream everything up!
I have learned that there are a few different cream recipes that are good to master, and if you understand when to use each one, you can start mixing up your desserts by adding new flavors and combinations to them!
Une crème chantilly ou une creme pâtissière? C'est quoi la difference? J'ai decide de préparer toutes ces crèmes pour voir! (Les paragraphes on roses sont en français) Ci-dessous, j'ai mis les recettes des crèmes en ordre de moins épais au plus épais:
Here are the creams that I have found out about, listed in order of thickness:
1. English cream (La Crème Anglaise) - this one is liquid / une crème liquide.
5. Bavarian Cream (Le Bavarois)*
6. Outlier: The Chocolate Ganache!
* Bavarian Cream (Le Bavarois)
This is the thickest cream and I have not used it yet. It is essentially pastry cream (crème pâtissière) with Chantilly and MORE gelatin and flavorings! It can be a dessert on its own, with berries on top, or used as a cake filling. I will update this post with the recipe once I have tried it.
Je n'ai pas encore préparé le bavarois mais il s'agit de la creme la plus épaisse!
This is a very helpful post. I have tried some of these recipes at different times, but never really thought about the differences. Thank you for the thoughtful explanations and the photos!