creamsCustards

Custard

A creamy mixture typically made with milk, eggs, and sugar, which thickens upon cooking.

Meringue

A dessert made from whipped egg whites and sugar, often used for toppings or as a base for other desserts.

Crème Chantilly

Sweetened whipped cream, often flavored with vanilla.

Crème Anglaise

A light pouring custard made from cream, sugar, and egg yolks, used as a dessert sauce.

Crème Patisserie

A rich, thick custard used as a filling in pastries.

Almond Cream/Frangipane

A sweet almond-flavored cream used in fillings for certain pastries.

Baked Custard

A custard that is cooked in an oven, typically until set.

Crème Brulee

A custard dessert topped with a layer of hard caramel.

Crème Caramel

A custard dessert topped with caramel sauce, often served inverted.

Pot de Crème

A small pot of set custard, traditionally served in the dish it is baked.

Cheesecake

A dessert consisting of a filling made primarily of cream cheese, eggs, and sugar, typically baked on a crust.

Panna Cotta

An Italian dessert made from cream, sugar, and gelatin, which is cooked and then chilled until set.

Diplomat Cream

A mixture of pastry cream and whipped cream, sometimes with gelatin for stability.

Mousseline Cream

A rich cream made from pastry cream and butter, similar to German buttercream.

Cremeux

A creamy mixture similar to Crème Anglaise but thickened with gelatin.

French Meringue

Meringue made by whipping egg whites into a foam and gradually adding sugar.

Italian Meringue

Meringue that is made by adding hot sugar syrup to beaten egg whites.

Swiss Meringue

Meringue created by whipping egg whites and sugar together over heat until warm.

Pate a bombe

A mixture of egg yolks and sugar syrup used to make mousses or buttercreams.

Buttercream

A sweet icing made from butter and sugar, used in cake decorating.

Poured Fondant

A soft sugar icing that is poured over cakes and confections to create a smooth finish.

Ganache

A mixture of chocolate and cream, used as a glaze, filling, or confection.

Royal Icing

A hard icing made from egg whites and powdered sugar, used for decoration.

Flat Icing

A smooth icing made by mixing powdered sugar with a liquid, used to cover cakes.

American Buttercream

A type of buttercream made simply with butter and powdered sugar.

French Buttercream

A rich buttercream made with a base of pâte à bombe.

Italian Buttercream

Buttercream made with Italian meringue, which is more stable.

Swiss Buttercream

Buttercream made with Swiss meringue, offering a smooth and stable texture.

Crème Anglaise-Style

A type of crème anglaise that is least stable and has a high water content.

Foams

Light and airy mixtures made by incorporating air into egg whites or creams.

Glazes

Thin coatings used to cover cakes or pastries, often shiny in appearance.

Advanced Creams

Complex cream mixtures used in high-level pastry-making applications.