Creme Legere

Want a little more richness to your whipped cream? Try légère. The lightness of whipped cream with a mellow undercurrent of custard to add depth.

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    45 minutes

  • Servings:

    16

Preparation

  • Materials

    Stand Mixer with Paddle & Whisk
    Hand Whisk
    Saucepan
    Mixing Bowls
    Spatula
    Sieve
    Mixing Bowl with lid or plastic wrap
    Parchment Paper
    Wooden Spoon

  • Prep

    Set eggs out to bring to room temperature.
    Separate the eggs and set the yolks aside in a bowl at room temp.
    Butter cold diced and then set out on the counter until you need it.
    Cut parchment paper round to fit mixing bowl and butter one side.
    Chill heavy cream (for whipping), mixing bowl, and whisk in freezer 20-30 minutes prior to whipping the cream.

  • Oven/Stove

  • Shopping List

    Whole Milk
    Heavy Cream
    Eggs
    Granulated Sugar
    Confectioner’s Sugar
    Cornstarch
    Vanilla
    Rum
    Butter

Ingredients

  • Creme Pâtissière

    Whole Milk 375 ml
    Heavy Cream 125 ml
    Egg Yolks 150g (5 large)
    Granulated Sugar  70 g
    Cornstarch 40 g
    Vanilla 1 tbsp Rum 50ml or 1 tbsp extract
    Butter - 45 g (small diced)

  • Whipped Cream

    Heavy Cream 240ml (1 cup)
    Cornstarch 10g (1 tbsp)
    Confectioner’s Sugar 50g
    Vanilla 1 tbsp

  • Creme Legere

    Creme Pâtissière
    Whipped Cream

Steps

  • Creme Pâtissière

    STEP 1: CREAM THE EGGS
    Cream the egg yolks and sugar in the mixer until creamy and whitened in color. Mix in starch until thoroughly combined. Add some extra vanilla

    STEP 2: HEAT THE MILK
    Heat milk, cream, and vanilla together on medium heat. Slowly bring to a boil stirring with whisk

    STEP 3: TEMPER THE EGGS
    Drizzle the hot creme mixture into the creamed egg yolk mixture in the mixer, careful not to cook the eggs.

    STEP 4: COOK THE CUSTARD
    Pour the mixture from the mixing bowl back into the saucepan through a sieve. Cook over low heat, then increase to medium whisking somewhat strongly and continuously as it thickens - about 5 minutes.

    STEP 5:  SET THE CUSTARD
    Pour the mixture into a clean mixing bowl and whisk in  vanilla and any liquors ( Rum, Cointreau, Brandy).Set the bowl in an ice bath stirring gently until it cools to touch (5-10 minutes)

    STEP 6: COOL DOWN
    Remove the bowl from the ice bath and cover the custard with buttered parchment paper touching the surface. Cover the mixing bowl with a lid or plastic wrap. 

    STEP 7: CHILL
    Chill in the refrigerator until completely cool to room temp - about 45 minutes.

  • Whipped Cream

    STEP 1: Add the cold cream to the mixing bowl and start whipping on low (about 4 on a Kitchen Aid mixer). When the cream gets frothy add a little corn starch.

    STEP 2: Let it get some fullness(1-2 minutes) before you start adding the sugar. As the cream begins to thicken gradually sift in more confectioner’s sugar a little at a time while slowly increasing to medium low and them medium speed.(about a 6 on Kitchen Aid mixer) until all of the sugar is incorporated and the cream is thick.

    STEP 3: Increase to medium high (Level 8) and continue whipping to a soft peak (about 3-5 minutes) and add vanilla and any other flavors and coloring.

    STEP 4: If you want a firm peak increase the speed to high (Level 8-10)and whip to a firm peak (3-5 minutes).

    STEP 5: Let the mixer run on medium high until you reach a soft peak.(about 5-10 minutes). Add any food coloring now.

    Note: You may want to switch to a hand whisk at the end and bring it the rest of the way to firm peak manually so that you don’t overwhip it.(about 1 minute).

  • Creme Legere

    STEP 1: Remove the creme patissiere  from the refrigerator. It should be cool but not too cold. Whisk it to loosen it up. 

    STEP 3: Gently fold the whipped cream into the creme patissiere a small portion at a time until it is all incorporated. Use immediately.

Notes

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