Understanding the Creams: Pastry Cream, Whipped Cream, Diplomat Cream, and Bavarian Cream
In the world of desserts and pastries, creams are essential components that add texture, flavor, and richness to various pastries. Among the many types of creams used in pastry kitchens, pastry cream, whipped cream, diplomat cream, and Bavarian cream are some of the most fundamental and widely used. Though they may seem similar, each has unique characteristics, preparation methods, and applications.
Pastry Cream (Crème Pâtissière)
What it really is: Pastry cream, or crème pâtissière, is a thick, rich custard made from milk, eggs, sugar, flour, or cornstarch and often flavored with vanilla.
How we use it: Pastry cream is versatile and is used as a filling for éclairs, various pastries, and as a base in other desserts. You will find this in all of our éclairs.
Whipped Cream (Crème Chantilly)
Definition: Whipped cream, known as crème Chantilly, is simply heavy cream that has been whipped with sugar and vanilla until it holds soft peaks.
How we use it: Whipped cream is light and airy, perfect for topping desserts like pies, cakes, and hot chocolate. It is also the base for our cream puffs. Additionally, it can be folded into other mixtures to lighten them, such as diplomat cream. We use this as the filling for cream horns.
Diplomat Cream (Crème Diplomate)
Definition: Diplomat cream is a combination of pastry cream and whipped cream, sometimes stabilized with gelatin, creating a light, creamy texture with the richness of custard.
How we use it: Diplomat cream is used in layered desserts, fruit tarts, and as a filling for various pastries. It combines the stability of pastry cream with the lightness of whipped cream. We would use this for the filling for donuts.
Bavarian Cream (Crème Bavaroise)
Definition: Bavarian cream is a custard-based dessert that is lightened with whipped cream, flavored with ingredients such as Grand Marnier, and set with gelatin, resulting in a smooth, firm texture. This is a spoonable dessert, firm and molded. Many people and bakeries confuse Bavarian cream with diplomat cream.
How we use it: Bavarian cream is often molded and served as a standalone dessert or used as a filling in cakes and pastries. Its firm texture makes it suitable for slicing and serving in elegant shapes.
Conclusion
Understanding the differences between pastry cream, whipped cream, diplomat cream, and Bavarian cream is crucial for anyone involved in pastry making or who loves pastries. Each cream has unique properties and specific applications, allowing us to choose the right type for our desserts.