Hey guys! Ever wondered about the difference between crème anglaise and pastry cream? These two creamy concoctions are staples in the pastry world, but they're definitely not the same thing. Let's dive deep into what sets them apart, how to make them, and how to use them in your desserts. Get ready to level up your dessert game!

What is Crème Anglaise?

Crème Anglaise, which translates to "English cream," is a light, pourable custard sauce. Think of it as the silky, smooth companion to your favorite desserts. It's made from a simple blend of milk or cream, sugar, egg yolks, and vanilla. The key to perfect crème anglaise is gentle cooking; you want to thicken the custard without scrambling the egg yolks. This delicate balance is what gives crème anglaise its signature velvety texture. The process involves heating the dairy with vanilla, whisking the hot mixture into the yolks and sugar, and then cooking it over low heat while constantly stirring until it reaches the correct consistency. Achieving the right thickness is crucial. You're aiming for a sauce that coats the back of a spoon and leaves a clear line when you run your finger through it. Overcooking can lead to curdling, so patience and attention are key. Many recipes also suggest using a double boiler or a heatproof bowl set over a simmering pot of water to provide more gentle and even heating. This method helps to prevent the custard from overheating and curdling. Once cooked, the crème anglaise is strained to remove any lumps or cooked bits, ensuring a perfectly smooth finish. It's then chilled to further thicken and develop its flavors. This cooling period is essential for the crème anglaise to achieve its characteristic consistency and taste. The final result is a luxurious, pourable sauce that enhances a wide variety of desserts. This sauce is often served warm or cold, complementing both warm and chilled desserts alike. Whether drizzled over fresh fruit, cakes, or pastries, crème anglaise adds a touch of elegance and richness to any sweet creation. Its delicate flavor and smooth texture make it a versatile and beloved component in the world of pastry, showcasing the art of simple ingredients transformed into a culinary masterpiece.

What is Pastry Cream?

Pastry cream, or crème pâtissière, is a thick, rich custard used as a filling for pastries, cakes, and tarts. Unlike crème anglaise, it uses both eggs and a starch (usually cornstarch or flour) to achieve its dense consistency. This makes it stable enough to be piped into éclairs, layered in cakes, or used as a base for fruit tarts. Pastry cream is a baker's best friend because of its versatility. The addition of starch is what truly sets pastry cream apart from other custards. It allows the cream to be heated to a higher temperature without curdling and provides the necessary structure for it to hold its shape when used in pastries. The cooking process involves whisking together the sugar, starch, and eggs until smooth, then gradually adding hot milk or cream while whisking constantly to prevent lumps from forming. This mixture is then cooked over medium heat, stirring continuously, until it thickens to a pudding-like consistency. The constant stirring is crucial to ensure that the starch cooks evenly and the cream remains smooth. Once thickened, butter and vanilla extract are stirred in to add richness and flavor. The butter contributes to the creaminess and smoothness, while the vanilla enhances the overall taste. Pastry cream can be customized with various flavorings, such as chocolate, coffee, or citrus zest, to suit different dessert applications. After cooking, the pastry cream is typically spread out on a baking sheet or in a shallow dish, covered with plastic wrap pressed directly onto the surface to prevent a skin from forming, and then chilled thoroughly. This chilling period allows the starch to fully set, resulting in a firm and stable cream. Pastry cream is an essential component in many classic pastries, including éclairs, cream puffs, fruit tarts, and Boston cream pie. Its ability to hold its shape and provide a creamy, flavorful filling makes it indispensable in the world of baking. Whether you're a professional pastry chef or a home baker, mastering the art of making pastry cream opens up a world of possibilities for creating delicious and visually appealing desserts.

Key Differences

So, what are the main differences between crème anglaise and pastry cream? Let's break it down:

• Thickness: Crème anglaise is a pourable sauce, while pastry cream is a thick, stable filling.
• Ingredients: Crème anglaise uses milk/cream, sugar, egg yolks, and vanilla. Pastry cream adds starch and whole eggs.
• Usage: Crème anglaise is typically served as a sauce, whereas pastry cream is used as a filling or base for pastries.
• Stability: Pastry cream, thanks to the starch, is more stable and can withstand higher temperatures. Crème anglaise is more delicate and prone to curdling if overheated.

Making Crème Anglaise: A Step-by-Step Guide

Alright, let's get into making crème anglaise. Here’s a simple recipe to get you started:

Ingredients:

• 2 cups heavy cream or whole milk
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 6 large egg yolks
• 1/2 cup granulated sugar
• Pinch of salt

Instructions:

1. Infuse the Cream: In a saucepan, combine the cream (or milk) and vanilla bean (if using). Heat over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor.
2. Whisk Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
3. Temper the Yolks: Remove the vanilla bean from the cream (if used). Gradually pour the hot cream into the yolk mixture, whisking constantly to prevent the yolks from cooking.
4. Cook the Custard: Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Be patient and keep the heat low to avoid curdling.
5. Strain and Cool: Immediately strain the crème anglaise through a fine-mesh sieve into a clean bowl. This will remove any cooked bits and ensure a smooth texture. Stir in vanilla extract, if not using vanilla bean. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours, or until completely chilled.
6. Serve: Serve chilled as a sauce for cakes, fruits, or other desserts. Enjoy!

Making Pastry Cream: A Simple Recipe

Now, let's move on to pastry cream. Here’s a reliable recipe to get you started:

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch (or all-purpose flour)
• Pinch of salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Heat the Milk: In a saucepan, heat the milk over medium heat until it just begins to simmer.
2. Combine Dry Ingredients: In a bowl, whisk together the sugar, cornstarch (or flour), and salt.
3. Whisk in Yolks: Add the egg yolks to the sugar mixture and whisk until smooth and pale.
4. Temper the Egg Mixture: Gradually pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from cooking.
5. Cook the Cream: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and begins to bubble. Continue cooking for another minute, stirring vigorously to ensure the starch is fully cooked.
6. Finish and Cool: Remove from heat and stir in the butter and vanilla extract until smooth. Pour the pastry cream into a clean bowl or baking dish. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
7. Use: Use as a filling for éclairs, cream puffs, tarts, or cakes. Enjoy!

Tips and Tricks for Perfect Results

To make sure you nail these recipes, here are a few tips and tricks:

• Use Fresh Ingredients: Fresh, high-quality ingredients will always yield the best results.
• Low and Slow: Patience is key! Cook both creams over low heat, stirring constantly to prevent burning or curdling.
• Strain for Smoothness: Straining the creams after cooking ensures a silky-smooth texture.
• Chill Thoroughly: Chilling is essential for both creams to fully thicken and develop their flavors.
• Prevent Skin Formation: Always cover the surface of the creams with plastic wrap while chilling to prevent a skin from forming.

Creative Ways to Use Crème Anglaise and Pastry Cream

Now that you know how to make these creams, let's talk about creative ways to use them:

• Crème Anglaise:
  • Drizzle over warm apple pie or cobbler.
  • Serve as a sauce for poached pears or other fruits.
  • Use as a base for homemade ice cream or frozen desserts.
  • Swirl into coffee or hot chocolate for a luxurious treat.
• Pastry Cream:
  • Fill éclairs, cream puffs, or profiteroles.
  • Layer in cakes, such as Boston cream pie or mille-feuille.
  • Use as a filling for fruit tarts or pies.
  • Make a simple custard tart by pouring pastry cream into a pre-baked tart shell and baking until set.

Conclusion

So there you have it, folks! Crème anglaise and pastry cream are both fantastic additions to your culinary repertoire. While they share some similarities, their differences make them perfect for distinct purposes. Whether you're looking for a delicate sauce or a sturdy filling, mastering these creams will undoubtedly elevate your desserts. Happy baking!