Creams

Question 1

Creme Chantilly

Answer 1

sweetened cream - add sugar or stock syrup to thickened cream.

Question 2

Creme Anglais

Answer 2

“english cream”, milk, sugar, and egg yolk like pastry cream. More of a sauce than cream. Basis for ice creams and mousses. Used to create creme brulee.

Question 3

Creme patissiere

Answer 3

pastry cream - milk, sugar, egg (whole or yolk), flour, and butter (sometimes). Follows classic custard method. Butter added at the end.

Question 4

Creme mousseline

Answer 4

pastry cream + whipped, soft butter. Used when cream needs to hold up when a pastry is cut i.e. mille feuille.

Question 5

Creme diplomat

Answer 5

Whipped cream + pastry cream, stabilized with gelatin

Question 6

Creme Chiboust

Answer 6

aka St-Honore, pastry cream + whipped egg whites. Sometimes gelatin.

Question 7

Bavarois

Answer 7

bavarian cream - creme anglaise base with extra whipped cream and gelatin.

Question 8

Cremeux

Answer 8

.creme anglaise emulsified with chocolate. cream + milk + egg yolks + sugar, with chocolate added at the end.

Question 9

Mousse

Answer 9

means “foam”, egg whites + heavy cream whipped into a fluffy cloud, gently folded into sweet fillings like ganache or puree