Creme legere | A smooth and airy cream filling

Classic pastry cream custard folded with whipped cream for a lighter, creamy texture and higher volume to fill desserts, and pastries.

Course Dessert

Cuisine European

Keyword creme legere, lightened pastry cream

Prep Time 20

Servings cups

In a medium bowl, mix the egg, egg yolks, cornstarch, and 1/4 cup of the half-and-half. Pour the rest of the half-and-half into a medium saucepan, and add the sugar and vanilla.
Bring the liquid mixture to a boil, remove from heat, and slowly drizzle 6 tablespoons into the egg mixture while stirring.
Run the egg mixture through a sieve, and place the remaining liquids over the stove, medium-high heat.
Pour the egg mixture into the simmering liquids and using a wooden spoon, constantly stir until the cream has thickened, or has reached 180F.
Remove from heat, mix in the butter until completely melted, then pour the pastry cream into a bowl and place a plastic wrap over the surface of the cream.
Let cool to room temperature then refrigerate.
Once the pastry cream has completely cooled, whip the heavy cream until it reaches stiff peaks.
Remove the cream from the refrigerator and stir it. Mix in about 1/4 cup of the cream.
Fold the remaining whipped cream using a rubber spatula, and use immeidiately, or refrigerate for up to three days.

Always use a kitchen scale to measure the ingredients and best of all are at room temperature.
The classic ratio of pastry cream to whipped cream is 2:1 but you can add more if you like. The more cream you add the thinner the creme legere is.
Only fold the cream when the pastry cream is completely cool.
The cream is not as stable as buttercream or ganache, it is great for filling but not so much for covering cakes.
Store in the refrigerator for up to three days, it will not freeze well.
You can use creme fraiche, sour cream, or mascarpone instead of heavy cream but the flavor and texture will change.
For flavor variations, check the post content.