Crème Anglaise vs. Crème Chantilly

Attribute	Crème Anglaise	Crème Chantilly
Origin	England	France
Base	Milk and cream	Heavy cream
Flavoring	Vanilla	Vanilla or other flavorings
Texture	Thin and pourable	Light and fluffy
Usage	Sauce or dessert base	Whipped cream topping

Introduction

Crème Anglaise and Crème Chantilly are two classic French dessert components that are often used in various sweet dishes. While they may sound similar, they have distinct attributes that set them apart. In this article, we will explore the differences between Crème Anglaise and Crème Chantilly, including their ingredients, preparation methods, and uses in cooking.

Ingredients

Crème Anglaise is a custard sauce made from a mixture of milk, cream, sugar, and egg yolks. The ingredients are heated together until the mixture thickens slightly, creating a smooth and creamy sauce. On the other hand, Crème Chantilly is a sweetened whipped cream made from heavy cream, sugar, and sometimes vanilla extract. The ingredients are whipped together until stiff peaks form, resulting in a light and airy texture.

Preparation Methods

The preparation methods for Crème Anglaise and Crème Chantilly are quite different. To make Crème Anglaise, the milk and cream are heated in a saucepan until just below boiling point. In a separate bowl, the egg yolks and sugar are whisked together until pale and creamy. The hot milk mixture is then slowly poured into the egg mixture, whisking constantly to prevent the eggs from curdling. The mixture is then returned to the saucepan and cooked over low heat until it thickens enough to coat the back of a spoon. Crème Chantilly, on the other hand, is made by whipping cold heavy cream with sugar and vanilla extract until stiff peaks form.

Texture and Flavor

Crème Anglaise has a smooth and creamy texture, similar to a thin custard. It is often used as a sauce to accompany desserts such as cakes, tarts, and puddings. The flavor of Crème Anglaise is rich and sweet, with a subtle hint of vanilla from the infusion of the vanilla bean or extract. On the other hand, Crème Chantilly has a light and airy texture, thanks to the incorporation of air during the whipping process. It is commonly used as a topping for desserts like pies, fruit salads, and hot chocolate. The flavor of Crème Chantilly is sweet and creamy, with a hint of vanilla from the addition of vanilla extract.

Uses in Cooking

Crème Anglaise and Crème Chantilly are versatile components that can be used in a variety of sweet dishes. Crème Anglaise is often drizzled over desserts like bread pudding, poached fruit, or chocolate lava cake. It can also be used as a base for ice cream or frozen custard. Crème Chantilly, on the other hand, is commonly used as a topping for desserts like strawberry shortcake, pumpkin pie, or hot fudge sundaes. It can also be flavored with different extracts or liqueurs to create unique variations.

Conclusion

In conclusion, Crème Anglaise and Crème Chantilly are two classic French dessert components that have distinct attributes in terms of ingredients, preparation methods, texture, flavor, and uses in cooking. While Crème Anglaise is a custard sauce made from milk, cream, sugar, and egg yolks, Crème Chantilly is a sweetened whipped cream made from heavy cream, sugar, and vanilla extract. Both components add richness and sweetness to a wide range of desserts, making them essential elements in the pastry kitchen.