Pastry creams, or Creme Patissiere, are the heart of countless desserts. From delicate éclairs to luxurious layered cakes, pastry creams offer a range of textures, flavors, and applications that can elevate any sweet creation.
For chefs and hospitality managers, understanding the types of pastry creams can unlock endless possibilities for creating unforgettable desserts.
This guide explores 20 distinct pastry cream types, their flavors, and how they can boost your dessert offerings. Whether you run a patisserie or manage a fine-dining establishment, this variety of pastry creams will inspire your next creation.
What is Pastry Cream?
Pastry cream, also known as patisserie cream, is a custard-based filling widely used in baking and desserts. Made with simple ingredients like milk, sugar, eggs, and cornstarch, it is known for its smooth, velvety texture and versatility.
In the hospitality industry, cream for baking is essential in creating signature desserts. From pastry trade shows to fine-dining establishments, pastry cream forms the foundation of many confections, offering endless room for creativity.
What Makes a Pastry Cream?
The magic of pastry cream lies in its simplicity. The standard ingredients, milk, sugar, eggs, and cornstarch, create a thick, custard-like base. Variations arise by adding flavorings like chocolate, almond, or coffee and incorporating elements like whipped cream or gelatin for unique textures.
The versatility of pastry cream makes it a staple in professional kitchens. It ensures consistency and ease of preparation across a wide variety of desserts.
20 Types of Pastry Creams and Their Uses
Pastry creams are the backbone of countless desserts, offering a variety of flavors, textures, and applications that cater to every palate. Each type has its unique charm, from the smooth richness of chocolate pastry cream to Chantilly cream’s light and airy consistency.
Chefs and bakers can use these pastry creams to craft desserts that stand out in taste, texture, and presentation. Let’s explore 20 popular pastry cream types with distinct characteristics and perfect pairings to inspire your next culinary creation.
1. Almond Cream
Almond cream is a luscious and nutty favorite among pastry creams. This patisserie cream is crafted by blending a traditional custard base with almond flour or extract, creating a rich and velvety texture.
Its distinctive flavor is subtle and complex, making it an excellent choice for desserts that need a touch of sophistication.
Almond cream is a versatile baking. It is cream commonly used in French pastries such as Galette des Rois, almond croissants, and frangipane tarts. Its ability to pair beautifully with fruits like apricots, cherries, and pears makes it a go-to filling for summer desserts.
In Southeast Asia, almond cream often appears in fusion confections, blending the region’s penchant for bold flavors with classic European techniques. Showcased frequently at pastry trade shows, this variety of pastry creams demonstrates the timeless appeal of nut-infused fillings.
2. Bavarian Cream
Bavarian cream is a luxurious example of pastry creams that blend tradition and innovation. Combining patisserie cream with gelatin and folding in whipped cream creates a mousse-like texture that is light yet indulgent.
Known for its versatility, Bavarian cream is a favorite among chefs and bakers who want to create elegant, layered desserts.
This baking cream is often used in charlottes, trifles, and molded desserts, where its ability to hold shape enhances presentation. Its neutral flavor profile allows for endless customization, making it easy to incorporate fruit purees, liqueurs, or chocolate for unique variations.
Bavarian cream showcases the art of balancing flavor and texture in one of the most sophisticated pastry cream types.
3. Chantilly Cream
Chantilly cream is a delightful and airy addition to the types of pastry creams, celebrated for its simplicity and elegance. This patisserie cream is created by whipping heavy cream with sugar and vanilla, resulting in a cloud-like texture that boosts both flavor and presentation.
Although lighter than traditional custards, Chantilly cream is a versatile cream for baking, often used as a topping for desserts like pavlovas, fruit tarts, and cakes.
It can also serve as a filling for pastries such as éclairs and cream puffs, where its airy consistency provides a delightful contrast to crisp pastry shells.
Frequently spotlighted at pastry trade shows, Chantilly cream is an essential component of any patisserie’s menu, showcasing the beauty of simple, high-quality ingredients.
Adding Chantilly cream to your dessert inventory introduces a touch of sophistication to your offerings. Its adaptability and timeless appeal ensure it remains a favorite among the diverse variety of pastry creams available.
4. Chiboust Cream
Chiboust cream is a refined and airy member of the types of pastry creams, combining the richness of patisserie cream with the lightness of Italian meringue. This unique blend creates a silky texture and a mildly sweet flavor, making it a staple in sophisticated desserts.
Chefs often caramelize the top layer of Chiboust cream for added texture and flavor, showcasing its versatility.
In the world of cream for baking, Chiboust cream is best known as the star ingredient in the classic Saint Honore cake, where its airy texture complements the pastry’s crisp choux and buttery puff layers. It is also used in delicate pastries and tarts, providing a light and fluffy filling that contrasts beautifully with firmer crusts.
For chefs and bakers, adding Chiboust cream to their creations introduces an element of elegance. Its balance of richness and lightness allows for artistic presentations, ensuring it captivates customers and elevates dessert menus in any hospitality setting.
5. Chocolate Pastry Cream
Chocolate pastry cream is a decadent variation of the types of pastry creams, bringing the deep, indulgent flavor of chocolate to the classic custard base.
Made by incorporating melted chocolate or cocoa powder into traditional patisserie cream, this cream offers a smooth and velvety texture that appeals to chocolate lovers of all ages.
This cream for baking is particularly popular in desserts like éclairs, profiteroles, and chocolate tarts. Its versatility allows it to be used in layered cakes, trifles, and as a filling for pastries, making it a staple in both classic and modern patisserie.
For hospitality professionals, chocolate pastry cream is a must-have for menus. Its rich flavor and adaptability ensure it remains a favorite among guests, adding a bold option to the variety of pastry creams available in your repertoire.
6. Classic Creme Patissiere
Classic Crème Patissiere is the foundation of nearly all types of pastry creams. Known simply as patisserie cream, this custard-based filling is made with milk, sugar, eggs, and cornstarch, resulting in a thick, creamy texture that is both versatile and easy to work with.
Its neutral flavor makes it the perfect canvas for various customizations, including vanilla, citrus, or chocolate.
As a standard cream for baking, Crème Pâtissière is a staple in desserts such as éclairs, cream puffs, and fruit tarts. Its rich texture pairs beautifully with flaky pastries and crisp tart shells, creating a delightful balance of flavors and textures.
Its adaptability and ease of preparation make it a cornerstone of any dessert menu, catering to a wide range of tastes and preferences.
7. Coffee Pastry Cream
Coffee pastry cream is a bold and aromatic choice among the types of pastry creams, delivering a robust flavor that caters to coffee enthusiasts. When infusing patisserie cream with espresso or coffee extract, this variation takes on a rich, deep taste that pairs beautifully with chocolate, caramel, or nutty flavors.
As a favored cream for baking, coffee pastry cream is commonly used in desserts like tiramisu, coffee éclairs, and mocha tarts. Its luxurious texture and distinct flavor also make it a great filling for cakes and pastries that aim to offer a refined, caffeine-inspired experience.
Adding coffee pastry cream to your menu not only diversifies your dessert offerings but also appeals to the growing demand for coffee-infused confections. This variety of pastry creams provides a sophisticated option that’s sure to delight diners seeking bold and unique flavors.
8. Creme Anglaise
Crème Anglaise stands out among the types of pastry creams as a lighter, pourable custard, often used as a sauce rather than a filling. This silky, thin patisserie cream is made with milk, egg yolks, and sugar, creating a smooth texture and subtle sweetness that complements a wide range of desserts.
Unlike thicker cream for baking options, Creme Anglaise is typically drizzled over cakes, pies, or fresh fruits, adding an elegant finishing touch to plated desserts. It is also used as a base for frozen desserts like ice cream, where its creamy consistency boosts the flavor.
For chefs and bakers, incorporating Creme Anglaise into their creations offers an opportunity to elevate the presentation of desserts. Its delicate flavor and smooth texture make it a favorite addition to any dessert menu, showcasing the endless possibilities of a variety of pastry creams.
9. Crème Diplomat
Crème Diplomat is a light and airy option among the types of pastry creams, offering a smoother and more delicate alternative to the traditional patisserie cream.
It is made by folding whipped cream into classic Crème Pâtissière, creating a luscious texture that is both rich and fluffy. The addition of whipped cream softens the custard’s density, making Crème Diplomat a perfect balance of lightness and indulgence.
As a versatile cream for baking, Crème Diplomat is widely used in desserts such as trifles, mille-feuille, and fruit tarts. Its ability to hold its shape makes it suitable for layered cakes and pastries that require a visually appealing filling.
At pastry shows, Crème Diplomat often shines as an example of how traditional pastry cream types can be innovatively adapted to suit modern palates.
10. Crème Légère
Crème Légère is another light and airy choice among the types of pastry creams, known for its delicate texture and versatility. Like Crème Diplomat, it is created by folding whipped cream into patisserie cream but with a slightly higher ratio of whipped cream, resulting in an even fluffier consistency.
This cream for baking is particularly popular in desserts like fruit tarts, éclairs, and cream puffs, where its lightness complements the crisp textures of the pastry.
Crème Légère is also a favorite for creating layered desserts, as its airy structure makes each bite feel indulgent yet not overly heavy.
Chefs and bakers can use Crème Légère to create desserts that are as visually appealing as they are delicious. Its subtle flavor and versatility make it a valuable option in the variety of pastry creams, ensuring customer satisfaction with every bite.
11. Crème Mousseline
Crème Mousseline is a rich and decadent variation of patisserie cream, beloved for its smooth texture and buttery flavor. This cream for baking is created by incorporating softened butter into classic Crème Pâtissière, resulting in a velvety filling that is ideal for sophisticated desserts.
Often used in mille-feuille, Paris-Brest, and other intricate pastries, Crème Mousseline is celebrated for its ability to hold its shape and deliver a luxurious mouthfeel.
Its buttery richness pairs wonderfully with flavors like vanilla, almond, or fruit, making it a versatile choice for chefs looking to expand their use of pastry cream types.
12. Creme Madame
Creme Madame is a stabilized version of patisserie cream made by adding gelatin to the traditional custard base. This adaptation creates a firm texture that holds its shape exceptionally well, making it one of the most practical types of pastry creams for structured desserts and intricate presentations.
As a cream for baking, Creme Madame is often used in layered cakes, mousse cakes, and tarts where stability is essential. Its smooth consistency and subtle flavor make it a versatile base for various dessert applications, including flavored variations like chocolate or coffee.
For chefs and hospitality professionals, Creme Madame is a reliable choice when crafting desserts that require precision and artistry. Its adaptability to multiple flavor profiles ensures it remains a standout in the variety of pastry creams, offering both functionality and elegance.
13. Cremeux
Cremeux is a silky, pudding-like pastry cream that lives up to its French name, which means “creamy.”
Among the types of pastry creams, it stands out for its luxurious texture and concentrated flavors, often achieved by blending classic patisserie cream with chocolate, fruit purees, or caramel.
This cream for baking is perfect for fillings in tarts, entremets, and other high-end desserts. Its rich and velvety consistency allows it to be piped or spread, adding an indulgent element to any confection.
Cremeux is a frequent feature at exhibitions, where its elegant texture and intense flavors demonstrate the art of crafting premium pastry cream types.
Including Cremeux in your dessert offerings provides guests with a sophisticated option that exudes luxury. Its ability to pair with a wide range of flavors ensures it remains a favorite among chefs seeking to expand their collection of a variety of pastry creams.
14. Diplomat Cream
Diplomat cream, not to be confused with Crème Diplomat, is a slightly firmer variation made by incorporating gelatin into the whipped cream and patisserie cream blend.
This added stability makes it a practical choice among the types of pastry creams for desserts that require clean lines and precision.
Ideal as a cream for baking, Diplomat cream is commonly used in layered cakes, entremets, and pastries where texture and shape retention are key. Its smooth, light consistency makes it suitable for a variety of dessert applications, including fruit-based and chocolate confections.
For chefs and bakers, Diplomat Cream offers the flexibility to craft visually stunning desserts without sacrificing flavor or texture.
15. Frangipane
Frangipane is a unique and flavorful option among the types of pastry creams, celebrated for its rich almond flavor and smooth consistency.
Unlike other patisserie cream variations, Frangipane incorporates almond flour or ground almonds into the custard base, giving it a distinct nutty aroma and texture. This cream for baking is often used as a filling in traditional European pastries, such as Galette des Rois, almond croissants, and fruit tarts.
The versatility of Frangipane allows it to pair beautifully with fruits like pears, cherries, and apricots, making it a popular choice for seasonal desserts. Its slightly thicker consistency ensures it holds its shape during baking, making it an excellent option for intricate pastry designs.
Incorporating Frangipane into your dessert menu offers guests a rich and aromatic experience. Its timeless appeal and adaptability to various applications make it an essential addition to the variety of pastry creams used in hospitality settings.
16. Ganache
Ganache, a decadent mixture of cream and chocolate, is a rich and indulgent standout among the types of pastry creams. While technically not a custard, it is often grouped with patisserie cream variations due to its smooth, versatile nature.
Made by heating cream and pouring it over chopped chocolate, Ganache creates a glossy and velvety texture that is perfect for a wide range of applications.
As a cream for baking, Ganache is commonly used as a filling for truffles, a glaze for cakes, or a rich layer in pastries like éclairs and profiteroles. Ganache can also be flavored with liqueurs, spices, or fruit purees, offering endless possibilities for customization.
Adding Ganache to your repertoire ensures a premium dessert option that appeals to chocolate enthusiasts. Its ability to elevate even the simplest desserts makes it an indispensable part of any collection of a variety of pastry creams.
17. Lemon Pastry Cream
Lemon pastry cream is a refreshing and tangy variation of the types of pastry creams, made by blending classic patisserie cream with fresh lemon juice and zest. The result is a bright and zesty filling that provides a perfect balance of sweetness and acidity, making it ideal for summer-inspired desserts.
This cream for baking is commonly used in lemon tarts, layered cakes, and fruit-based pastries, where its vibrant flavor enhances the natural sweetness of other ingredients.
For chefs and bakers, lemon pastry cream is an excellent way to add variety to dessert menus. Its lively flavor profile and smooth texture make it a crowd-pleaser, ensuring its place in any selection of a variety of pastry creams.
18. Vanilla Pastry Cream
Vanilla pastry cream is the quintessential choice among the types of pastry creams, prized for its simplicity and versatility. Made by infusing patisserie cream with vanilla bean or extract, this classic filling offers a rich, creamy texture with a hint of aromatic sweetness.
As a cream for baking, vanilla pastry cream is a staple in desserts like éclairs, cream puffs, and fruit tarts. Its neutral flavor makes it an ideal base for customizing with other ingredients, such as fruit purees or chocolate.
For hospitality professionals, vanilla pastry cream is a must-have for creating desserts that cater to a wide range of tastes. Its adaptability and classic flavor ensure it remains a favorite in any collection of a variety of pastry creams.
19. Pastry Cream (General)
Pastry cream, often referred to as Crème Pâtissière, is the foundation for most types of pastry creams. Made with milk, sugar, eggs, and cornstarch, this versatile custard offers a smooth and creamy texture that serves as the base for countless desserts.
As a cream for baking, pastry cream is used in éclairs, tarts, and layered cakes, making it an essential ingredient in both traditional and contemporary patisserie.
For chefs and bakers, mastering pastry cream is key to expanding their dessert repertoire. Its versatility and ease of customization make it a vital part of the variety of pastry creams that every professional kitchen should have.
20. Whipped Cream
Whipped cream is a light and airy option among the types of pastry creams, beloved for its simplicity and versatility. Made by whipping heavy cream with sugar and sometimes vanilla, this fluffy topping is a staple in desserts and beverages alike.
While not a custard-like traditional patisserie cream, it complements other cream-for-baking options by adding lightness and sweetness.
Whipped cream is commonly used as a topping for cakes, fruit tarts, and hot beverages, as well as a filling for desserts like cream puffs and roulades. Its straightforward preparation and widespread appeal make it a key part of the variety of pastry creams.
For chefs and hospitality managers, whipped cream offers an easy way to elevate dessert presentations. Its versatility and universal popularity ensure it remains a favorite across menus.
Conclusion
The world of pastry creams is as diverse as it is delicious, offering endless possibilities to elevate desserts with unique flavors and textures.
From the nutty sophistication of almond cream to the indulgent richness of ganache, each of the 20 types of pastry creams highlighted in this guide brings something special to the table.
You can craft a classic éclair with Crème Patissiere or add a bold twist with coffee pastry cream, and these creams serve as the foundation for creativity in the kitchen.
For chefs and hospitality professionals, mastering this variety of pastry creams unlocks new avenues for innovation. As you explore the versatility of these creams, remember that the key to exceptional desserts lies in quality ingredients, thoughtful preparation, and a commitment to delighting your customers.
Let these types of pastry creams inspire your next creation, transforming ordinary desserts into extraordinary culinary experiences.
