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.
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.