Creme Legere

Crème Légère





This recipe for Crème Légère is inspired by ‘World’s Best Cakes’ by Roger Pizey.

You can use the Crème Pâtissière in all forms of baking including Trifles and Tarts. But for something special like a multilayered sponge cake where a million bubbles of whisked Egg Whites elevate a cake to new heights, add some Crème Légère between the layers to complete the taste and texture.

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Crème Légère

Creme Legere

This recipe for Crème Légère is inspired by ‘World’s Best Cakes’ by Roger Pizey.

You can use the Crème Pâtissière in all forms of baking including Trifles and Tarts. But for something special like a multilayered sponge cake where a million bubbles of whisked Egg Whites elevate a cake to new heights, add some Crème Légère between the layers to complete the taste and texture.

  • Author: Lynn Hill - Clandestine Cake
  • Category: Dessert
  • Method: No baking

Ingredients

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

Instructions

  1. In a heat proof bowl, beat together the Sugar, Eggs and Flour until well combined.
  2. 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.
  3. Return the mixture to a clean pan and gently heat the Crème mixture beating all the time as it thickens to avoid lumps forming.
  4. 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.
  5. 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.
  6. When completely cooled soften the Crème Pâtissière a little by giving it a quick whisk.
  7. In a separate bowl whip the remaining (100g) cream until ribbons are formed then add to the smooth Crème Pâtissière, mix until well combined.
  8. Leave in the fridge until required. Crème Pâtissière now becomes Crème Légère ~ Light Creme30

Keywords: Crème Légère

 

 

 

 

7 Comments

  1. Sarah Wilkie

    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!

     
    • 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.

       
  2. angelajbailey

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

     
  3. Eleanor Atkins

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

     
  4. Reema Prabhakar

    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.

     
    • 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.

       
  5. ReJeanne Jorgensen

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

     

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