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Home » Recipes » Fillings Frostings Toppings

How to Make Crème Légère Recipe (Creme Patissiere)

April 10, 2020 by Lynn Hill 12 Comments

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Crème Légère recipe (light cream) is a mix of Creme Patissiere (cream pastry) and freshly whipped cream. It's the perfect luxurious filling for any cake or dessert.

Cream in a white bowl

What you need to make Creme Legere

  • Caster Sugar - If you only have Granulated sugar. Try blitzing it in a food processor to break it down into finer granules.
  • Eggs - For this recipe, I used large eggs. Medium is fine if that's all you have.
  • Plain Flour - This helps with the thickening. Corn Flour is also fine
  • Double Cream - Whipping Cream will be fine. But not reduced fat.
  • Vanilla Seeds - Vanilla Paste will be fine.
  • Unsalted Butter - This gives the custard a good rich buttery flavour.

Scroll down to the recipe card for a full list of ingredients and quantities for this Creme Legere Recipe.

What is Creme Legere? (crème légère)

Crème Légère in English or Creme Legere means light cream. It is a mix of Creme Patissiere (cream pastry) often shortened to creme pate and freshly whipped cream. A wonderful luxurious filling for any cake. 

Choux buns are often filled with Pastry Cream or thick vanilla custard. Don't forget to drizzle the choux bins with an easy chocolate glaze. Or chocolate ganache.

Recipes using Creme Patissiere

You can use the Crème Pâtissière in all forms of baking including Trifles and Tarts. Such as this Raspberry and Blueberry Custard Tart.

Or this Boston Cream Pie. Which is not a pie at all, But a light sponge cake filled with Crème Pâtissière and topped with a delicious Chocolate Frosting that is so easy to slice when it hardens.

For something really special like a multilayered sponge cake such as this Opera Cake, where a million bubbles of whisked Egg Whites elevate a cake to new heights. Add some Creme Legere between the layers to complete the taste and texture.

If you want to take your cake one step further, try making this Chocolate Ganache and cover your cake on the outside. The flavours will balance very nicely.

This recipe for a Chocolate Fudge Cake is sublime and so easy to make.

What is the difference between Creme Patissiere and Cream Anglaise?

Creme Anglaise (English Cream) is a thinner pouring (custard) version of pastry cream. It is very popular when serving a British pudding such as Apple Sponge Eves Pudding.

Creme Anglaise is delicious when served hot or cold with sliced Bananas.

Creme Patissiere is a thicker custard compared to Creme Anglaise. It is used to fill Choux buns, cakes, and desserts. Or spread over the base of a pastry tart. Which is then topped with fresh berries such as Strawberry or raspberries.

What is Creme Legere in English?

Creme Legere in English means Light Cream

What is Creme Legere?

Creme Legere is a mix of Creme Patissiere and whipped cream

Cream in a bowl with a spatular

Crème Légère

Lynn Hill
Crème Légère (light cream) is a mix of Crème patissier (cream pastry) and freshly whipped cream. It's the perfect luxurious filling for any cake or dessert.
4.5 from 4 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 mins
Cook Time 10 mins
leave to set 30 mins
Total Time 50 mins
Course Dessert
Cuisine French
Servings 1
Calories 1932 kcal

INGREDIENTS

  • 60 grams Caster Sugar
  • 2 Large Whole Eggs
  • 30 grams Plain Flour or Corn Flour
  • 300 ml Double Cream
  • 1 Vanilla Pod Seeded
  • 60 grams Unsalted Butter
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Instructions
 

  • In a heat proof bowl, beat together the Sugar, Eggs and Flour until well combined.
  • Heat 200ml of the cream with the Vanilla Pod and Seeds until bubbles form, sieve then add to the Egg mixture. Mix until well combined.
  • Return the mixture to a clean pan and gently heat the Crème mixture beating all the time as it thickens to avoid lumps forming.
  • As soon as the mixture thickens take off the heat and add the butter, beating until all the butter has melted and incorporated in the creme mixture.
  • Place the Crème Pâtissière into a separate bowl and cover the top of the creme with cling film to prevent a skin forming. Leave to cool completely, in the fridge if needed.
  • When completely cooled soften the Crème Pâtissière a little by giving it a quick whisk.
  • In a separate bowl whip the remaining (100g) cream until ribbons are formed then add to the smooth Crème Pâtissière, mix until well combined.
  • Leave in the fridge until required. Crème Pâtissière now becomes Crème Légère ~ Light Creme

Notes

Will keep in the fridge for a few days. 
Cover the top of the cream with cling film to help prevent it forming a skin and drying out.

Nutrition

Calories: 1932kcalCarbohydrates: 92gProtein: 21gFat: 168gSaturated Fat: 103gCholesterol: 867mgSodium: 247mgPotassium: 346mgFiber: 1gSugar: 61gVitamin A: 6385IUVitamin C: 2mgCalcium: 259mgIron: 3mg
Keyword creme legere
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Reader Interactions

Comments

  1. Ashley

    May 22, 2020 at 6:12 am

    How much is one vanilla pod? If I’m buying the paste ??

    Reply
    • Lynn Hill

      May 22, 2020 at 8:19 am

      I don't have a jar of vanilla paste on me to check the label for comparison. After doing a bit on research, there seem to be varying degrees between 3 x teaspoons and 1 x tablespoon of vanilla paste to one vanilla pod for strength.

      Reply
  2. sheila

    April 24, 2019 at 7:44 am

    4 stars
    is this cream pipeable? i want to make a letter cookie cake and use this cream.

    Reply
    • Lynn Hill

      April 24, 2019 at 8:23 am

      Sheila
      I've never actually piped with this. So I can't say with certainty that it will retain the firmness for fine lettering. I would describe the consistency as similar to custard. However, if you are using a large nozzle to pipe the creme as a filling, then I'm sure it would work.

      Reply
  3. Sarah Wilkie

    August 20, 2014 at 8:13 pm

    This sounds great and will give it a go but I am wondering if there are any alternatives to buttercream that do not involve cream or cream cheese? I would prefer to keep my fillings as low risk as possible and I personally dislike buttercream so any suggestions would be very welcome!

    Reply
    • Lynn Hill

      August 21, 2014 at 7:52 am

      Sarah. If this is for health reasons, is it possible to spread the layer quite thinly. There are cream alternatives on the market, but not too sure how well they work in butter creams and creme patisserie. Maybe a reader has tried some and can comment.

      Reply
  4. angelajbailey

    August 09, 2014 at 6:23 am

    Going to give this one a go as I find buttercream often fights against the lovely light cake flavours. Thanks for sharing 🙂

    Reply
  5. Eleanor Atkins

    August 08, 2014 at 12:22 pm

    I use a lemon in used version that originally came from an Italian cookbook. Bellissimo!

    Reply
  6. Reema Prabhakar

    July 26, 2014 at 10:03 am

    I dislike buttercream and am always looking for lighter less sweet filings. I usually use chocolate ganache( though can't use on all cakes), whipped cream with vanilla & berries ( which has a short shelf life) or cream cheese frosting ( though that can be a tad heavy).
    This sounds wonderful! I will certainly give it a go. What would be the shelf life of this cream? Would it stay a couple of days in the fridge?
    Keeping with the trend of simpler cakes, without sugar paste and fondant(naked cakes), this one seems a good option and should work quite well with fruit.

    Reply
    • Lynn Hill

      July 26, 2014 at 1:20 pm

      Hi Reema. I think this cream will keep well in the fridge for a few days. Cakes in our house never last longer than that, they are usually eaten by then. It can also be used as a dessert topping. Not sure what it would be like to freeze though.

      Reply
  7. ReJeanne Jorgensen

    July 25, 2014 at 7:40 pm

    Crème Legere is also called a Crème Chibouste or Crème a St Honoree.

    Reply
    • Sheila Lester

      April 21, 2021 at 2:27 pm

      5 stars
      I loSt Honore

      ve Gateaux

      Reply

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