Crème Anglaise vs. Crème Pâtissière

Attribute	Crème Anglaise	Crème Pâtissière
Origin	England	France
Base	Egg yolks, sugar, milk, and vanilla	Egg yolks, sugar, milk, and flour
Texture	Smooth and pourable	Thick and creamy
Usage	Sauce for desserts	Filling for pastries and cakes
Flavor	Vanilla-infused	Can be flavored with various ingredients

Introduction

Crème Anglaise and Crème Pâtissière are two classic French dessert sauces that are widely used in pastry and dessert recipes. While both are creamy and delicious, they have distinct differences in terms of ingredients, preparation methods, and uses. In this article, we will explore the attributes of Crème Anglaise and Crème Pâtissière, highlighting their unique characteristics and discussing their applications in various culinary creations.

Crème Anglaise

Crème Anglaise, also known as English cream, is a smooth and silky custard sauce made from a combination of milk, sugar, egg yolks, and vanilla. The name "Crème Anglaise" translates to "English cream" in French, indicating its British origins. This sauce is often used as a base for other desserts or served alongside them as a decadent accompaniment.

The preparation of Crème Anglaise involves heating milk with a split vanilla bean or vanilla extract until it reaches a scalding point. In a separate bowl, egg yolks and sugar are whisked together until pale and creamy. The hot milk is then gradually poured into the egg mixture while continuously whisking to prevent curdling. The combined mixture is then returned to the stove and cooked over low heat until it thickens enough to coat the back of a spoon. It is crucial to avoid overheating the sauce, as it can result in curdling or scrambling the eggs.

Crème Anglaise has a delicate and smooth texture, similar to a thin custard. It has a rich vanilla flavor that enhances the taste of desserts such as cakes, pies, tarts, and puddings. This sauce can be served warm or chilled, depending on the desired application. It is often poured over desserts or used as a base for ice creams, crème brûlée, or as a sauce for fruit salads.

One of the key attributes of Crème Anglaise is its versatility. It can be easily flavored with various additions such as chocolate, coffee, or liqueurs to create different variations. Additionally, it can be thickened further to create a pouring custard or used as a base for making frozen desserts like ice cream or sorbet. The smooth and creamy consistency of Crème Anglaise adds a luxurious touch to any dessert it accompanies.

Crème Pâtissière

Crème Pâtissière, also known as pastry cream, is a thick and creamy custard filling that is commonly used in French pastries, cakes, and tarts. Unlike Crème Anglaise, Crème Pâtissière is cooked with flour as a thickening agent, resulting in a more substantial texture that can hold its shape when used as a filling or piping.

The preparation of Crème Pâtissière involves heating milk with a split vanilla bean or vanilla extract until it reaches a scalding point, similar to Crème Anglaise. In a separate bowl, egg yolks, sugar, and flour are whisked together until well combined. The hot milk is then gradually poured into the egg mixture while continuously whisking to prevent lumps. The combined mixture is then returned to the stove and cooked over medium heat until it thickens to a custard-like consistency. It is important to stir constantly during this process to prevent the mixture from sticking to the bottom of the pan and forming lumps.

Crème Pâtissière has a rich and velvety texture, making it an ideal filling for pastries such as éclairs, cream puffs, and fruit tarts. Its thick consistency allows it to hold its shape when piped into pastries, adding both flavor and visual appeal. The flavor of Crème Pâtissière is often enhanced with vanilla, but it can also be infused with other flavors such as chocolate, coffee, or citrus zest to create a variety of taste profiles.

One of the key attributes of Crème Pâtissière is its versatility in pastry applications. It can be used as a filling for cakes, tarts, and pastries, or as a layer between cake layers. Crème Pâtissière can also be combined with whipped cream to create a lighter and more airy filling known as Crème Légère. Additionally, it can be flavored with different extracts, liqueurs, or fruit purees to match the overall flavor profile of the dessert it is being used in.

Comparison

While both Crème Anglaise and Crème Pâtissière are creamy custard-based sauces, they differ in several aspects. Firstly, the ingredients used in their preparation vary. Crème Anglaise is made with milk, sugar, egg yolks, and vanilla, while Crème Pâtissière includes milk, sugar, egg yolks, flour, and vanilla. The addition of flour in Crème Pâtissière gives it a thicker consistency compared to the smoother and thinner texture of Crème Anglaise.

Another difference lies in their cooking methods. Crème Anglaise is cooked slowly over low heat until it thickens enough to coat the back of a spoon, while Crème Pâtissière is cooked over medium heat until it reaches a custard-like consistency. The addition of flour in Crème Pâtissière requires constant stirring to prevent lumps and ensure a smooth texture, whereas Crème Anglaise requires careful attention to avoid curdling the eggs.

Furthermore, the uses of Crème Anglaise and Crème Pâtissière differ. Crème Anglaise is often served as a sauce alongside desserts or used as a base for ice creams and crème brûlée. Its thin consistency allows it to be poured over desserts, adding a creamy and flavorful element. On the other hand, Crème Pâtissière is primarily used as a filling for pastries, cakes, and tarts. Its thicker texture allows it to hold its shape when piped or layered, providing both taste and structure to the final dessert.

Both Crème Anglaise and Crème Pâtissière can be flavored with various additions to create different variations. While vanilla is the most common flavoring for both sauces, they can be infused with other ingredients such as chocolate, coffee, or fruit extracts to match the overall flavor profile of the dessert they are being used in. This versatility allows pastry chefs and home bakers to experiment and create unique desserts by incorporating different flavors into these custard sauces.

In conclusion, Crème Anglaise and Crème Pâtissière are two delightful custard-based sauces that bring richness and flavor to a wide range of desserts. While Crème Anglaise is a smooth and thin sauce used as a sauce or base for frozen desserts, Crème Pâtissière is a thick and creamy filling used in pastries and cakes. Their distinct attributes in terms of ingredients, preparation methods, and uses make them versatile components in the world of pastry and dessert creations. Whether you prefer the silky texture of Crème Anglaise or the substantial filling of Crème Pâtissière, both sauces are sure to elevate your sweet treats to new heights.