What is the Difference Between Creme Anglaise and Creme Patissiere

Thekey difference between creme anglaise and creme patissiereis that crème anglaise has a thinner and pourable consistency. In contrast, crème patissiere has a thicker consistency and can hold its shape when piped or spread.

Crème anglaise and crème pâtissière are twocustard-based preparations that hold a significant place in the world of classic French desserts. While they share a similar custard base, there are differences between the two.

CONTENTS

1.Overview and Key Difference
2.What is Creme Anglaise
3.What is Creme Patissiere
4.Similarities – Creme Anglaise and Creme Patissiere
5.Creme Anglaise vs. Creme Patissiere in Tabular Form
6.Summary – Creme Anglaise vs. Creme Patissiere

What is Creme Anglaise

Crème Anglaise is a delicate custard sauce originating from France. In simple words, it’s a smooth custard sauce with a pourable consistency. It is a mix of egg yolks, sugar, hot milk, and cream. There are variations in the recipe, with some using a mixture of milk andheavy cream, while others suggest half and half or all cream. When translated into English, it is known as English cream. It is also referred to as a pouring custard or a pourable sauce. Unlike cooked sauces like crème brûlée, crème Anglaise is prepared by gently stirring the ingredients over low heat, maintaining a temperature between 158ºF to 185ºF (70ºC to 85ºC) to prevent curdling. The sauce is cooked until it thickens to the desired texture.

Moreover, popular additions to the sauce to enhance the flavor include vanilla bean, vanilla extract, chocolate, coffee, rum, or cognac. Crème Anglaise can be served either warm or chilled, and it is common to use it as a topping for desserts like ice cream, pudding, pies, cakes, sweet breads, and fruit.

What is Creme Patissiere

Crème Pâtissière, or pastry cream, is a smooth and rich custard filling commonly used in French pastry. It is similar to crème Anglaise in terms of its custard base, but the two have a few key differences.

Crème Pâtissière has a thicker consistency that allows its use as a filling. It is made by cooking a mixture of milk, sugar, and egg yolks, along with a starch such as flour orcornstarch, which helps to thicken the custard. The cooking process involves gradually adding hot milk to the egg yolks and sugar mixture while constantly whisking to prevent curdling. The mixture is then returned to the heat and cooked until it reaches a thick and smooth consistency. The starch in the recipe helps to stabilize the custard and gives it a slightly thicker texture than Crème Anglaise. The common uses of Crème Pâtissière are to fill éclairs, cream puffs, tarts, and other French pastries.

What are the Similarities Between Creme Anglaise and Creme Patissiere?

• Both Crème Anglaise and Crème Pâtissière are custard-based preparations.
• They use similar ingredients, including egg yolks, sugar, and milk.
• Vanilla extract or vanilla beans are the typical flavor enhancers for both sauces.
• The common uses of both are in French pastry and dessert recipes.
• They require careful cooking and constant stirring to achieve the desired consistency.
• You can serve it warm or chilled, depending on the recipe and application.

What is the Difference Between Creme Anglaise and Creme Patissiere?

Crème Anglaise is a pourable custard sauce, while crème Pâtissière is a thicker custard filling used for pastries. Thus, this is the key difference between creme anglaise and creme patissiere. In fact, crème Anglaise is more delicate and pourable, while crème Pâtissière has a more substantial texture that can hold its shape when piped or spread. This difference in consistency is basically due to their ingredients. Crème Anglaise is made primarily with egg yolks, sugar, and milk, while crème Pâtissière incorporates starch (such as flour or cornstarch) to achieve a thicker consistency. Moreover, crème Anglaise is typically served as a sauce or accompaniment, while crème Pâtissière is used as a filling for pastries and desserts.

The following table summarizes the difference between creme anglaise and creme patissiere.

Summary – Creme Anglaise vs Creme Patissiere

Crème Pâtissière is similar to crème Anglaise in terms of its custard base, but there are a few differences between the two. The key difference between creme anglaise and creme patissiere is that crème anglaise has a thinner and pourable consistency. In contrast, crème patissiere has a thicker consistency and can hold its shape when piped or spread.

Reference:

1. “Crème Anglaise.” Recipe Tips.
2. “Creme Patissiere (Pastry Cream).” The Flavor Benders.

Image Courtesy:

1. “Pastry Cream” By David Monniaux – Own work(CC BY-SA 3.0)via Commons Wikimedia
2. “Pastry cream” By SKopp – Own work(CC BY-SA 3.0)via Commons Wikimedia