Description
Four versatile cream recipes perfect for filling cakes and sweet tarts. These recipes are easy to make, delicious, and adaptable for various desserts.
Ingredients
Scale
- For Pastry Cream:
- 250 ml milk
- 3 egg yolks
- 60 g sugar
- 20 g cornstarch
- 1 tsp vanilla extract
- For Chocolate Cream:
- 200 g dark chocolate
- 200 ml heavy cream
- 50 g butter
- For Lemon Cream:
- 2 lemons (juice and zest)
- 100 g sugar
- 2 eggs
- 50 g butter
- For Diplomat Cream:
- 250 ml pastry cream (prepared from above)
- 200 ml heavy cream
- 2 tbsp powdered sugar
Instructions
- For Pastry Cream:
- Heat milk in a saucepan until simmering.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Gradually pour hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
- Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely.
- For Chocolate Cream:
- Chop chocolate and place in a heatproof bowl.
- Heat heavy cream until simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth.
- Stir in butter until melted and fully incorporated. Let cool slightly, then chill until firm enough to spread.
- For Lemon Cream:
- In a saucepan, whisk lemon juice, zest, sugar, and eggs.
- Cook over medium-low heat, stirring constantly, until the mixture thickens. Do not boil.
- Remove from heat and stir in butter until melted and smooth. Transfer to a bowl, cover with plastic wrap, and chill completely.
- For Diplomat Cream:
- In a cold bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the chilled pastry cream until well combined.
Notes
- Ensure all creams are fully chilled before using as fillings.
- Adjust sugar to your preference in any of the cream recipes.
- For a richer chocolate cream, use high-quality dark chocolate.
- Lemon cream can be made more tart by adding less sugar.
- Diplomat cream is lighter than pastry cream and holds its shape well.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 50 g (approximate)
- Calories: 180
- Sugar: 15 g
- Sodium: 20 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: cream, filling, cake, tart, pastry cream, chocolate cream, lemon cream, diplomat cream, dessert, sweet