Cream question

Noozan

Am I right in thinking that Chantilly cream is just sweetened whipped cream? If so, then what is "pastry cream" ?

ChocClare

Chantilly cream IS just whipped cream with a little sugar added, you're quite right.

"Pastry cream" is creme patissiere, which is more like custard - it's what you get on the base of fruit tartes in France - not dissimilar to the custard in a custard slice, at least in texture.

To make it, you mix together eggs, sugar and cornflour to make a paste. Meanwhile you heat up some milk with a vanilla pod in a saucepan. Pour the hot milk onto the egg mixture, stir like mad, return to the saucepan and stir until thickened, then leave to cool. Then spread over your pastry base before you add the fruit to your tarte aux fruits; flavour with chocolate to fill eclairs or religieuses; mmmm, can you tell I'm missing living in France??!! Anyway, if you want an exact recipe, I'll be happy to give it to you... I'm thinking about making some myself now...

Noozan

ChocClare wrote:

Anyway, if you want an exact recipe, I'll be happy to give it to you... I'm thinking about making some myself now...

Yes please!

Does the creme patissiere "set"?

ChocClare

It does set, though not in a Bird's Custard sort of way! Depends how long you cook it for.

Typical - I can't find my recipe, but it's exactly like this one, except I put vanilla in with the milk. You can flavour it with different things - as I said, eclairs and religieuses in France always seemed to have chocolate custard in when I lived there. Yum! Have fun anyway!