Crème Légère Recipe (Light Pastry Cream)

Quick Summary: Crème légère, crème Madam, or Princess cream is a light French cream that folds whipped cream into vanilla pastry cream, like a Diplomat cream without gelatin. This easy recipe uses 6 basic ingredients and makes a silky filling for choux pastry, tarts, and cakes.

What is crème légère?

Crème Légère is a classic French cream made with French pastry cream that is lightened up with whipped cream. It literally translates as 'light cream,' sometimes 'lightened cream' in English. It is lighter than Diplomat cream, creme mousseline, or classic buttercream for filling cakes.

Also called Madame cream (crème Madame in French) or Princess cream (crème Princess in French), it is soft and airy and is perfect for filling choux pastry desserts such as choux buns, choux a la cream, choux au craquelin, chouquettes, eclairs, and fruit tarts.

But you may be lost in French pastry terminology if you aren't French. With all these fancy names for creams, from la crème légère and crème Diplomate to crème Chantilly and crème mousseline, it is easy to get overwhelmed.

You may hear other names for creme legere, like light pastry cream, pastry cream with heavy cream, light cream, or whipped pastry cream.

Crème légère vs. crème diplomate

Both creams are smooth, airy, and light, but what is the difference?

Crème Légère is a blend of French pastry cream (crème pâtissière) and whipped cream (crème fouettée). On the contrary, creme Diplomate is made with pastry and whipped cream and stabilized with added gelatin.

Creme legere is ultimately similar to a Diplomat cream, minus the gelatin. It is a mix of crème pâtissière (cream pastry), often shortened to crème pâtissière, and freshly whipped cream, a luxurious filling for any cake. 

Why you'll love this recipe

• It is quick and easy. Crème légère comes together in minutes by folding whipped cream into French pastry cream, with no special skills required.
• It uses simple ingredients. This vanilla light cream relies on just a few basic staples you most likely already have in your fridge and pantry.
• It is wonderfully light. The whipped cream, folded into the pastry cream, lightens it into a silky, airy filling that feels far less heavy than classic custard.
• It is endlessly versatile. Use it to fill cream puffs, eclairs, cupcakes, tarts, and layer cakes.
• It is easy to flavor. Swap the vanilla for chocolate, coffee, citrus, or liqueur to match whatever dessert you are making.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Milk: Opt for whole milk over low-fat or skim milk for the richer fat content and milk flavor. You can use half milk and half cream if desired.

• Vanilla is a classic flavor added to the cream. Use a vanilla pod with the seeds scraped, or replace it with vanilla bean paste or vanilla extract. French chefs prefer Madagascar vanilla beans for their exquisite flavor and captivating aroma.

• Eggs are an essential binding ingredient that brings flavor to the final product. Make sure to use eggs at room temperature.

• Sugar: Use white granulated or caster sugar. Some chefs use icing (powdered) sugar instead.

• Cornstarch is used to thicken the pastry cream. You can replace it with all-purpose flour or a 1:1 mixture of cornstarch and flour.

• Cream: Choose "heavy cream" or "heavy whipping cream" over simple whipped cream. For the best results, the cream must have at least 30% fat content. If you live in the UK, opt for double cream, whose fat content is higher than that mentioned in the USA.

Note: Some legere cream recipes use a small amount of cold butter (about 1 oz. (30 g) to enrich the pastry cream. If you are looking for a light filling, follow the recipe as directed.

Flavor variations

You can bring different flavors to the Crème Légère by flavoring the pastry cream. Let your creativity run wild to create new, flavorful combinations you will love.

• Chocolate: Add dark chocolate, 10% of the weight of the pastry cream ingredients (not counting the heavy cream), with butter (if used), and mix well.

• Coffee: Add coarsely-crushed coffee beans to the hot milk and let them infuse for 20-30 minutes. Or add a few drops of the coffee extract to the eggs and sugar mixture.

• Spices and herbs: Add a cinnamon stick, star anise, mint leaves, and verbena to the milk, boil, and let infuse for at least 10 minutes.

• Tea: Add an Earl Grey or fruit tea bag to the hot milk and let it infuse for 3-5 minutes.

• Citrus: Add citrus zest to the hot milk and let stand for 5 minutes, then strain through a fine-mesh strainer.

• Flavored water: Add 1 teaspoon of rose water or orange blossom water to the egg and sugar mixture.

Want to discover more pastry cream extra flavorings? Read the post for French pastry cream to create your own recipe variations.

How to make crème légère

Creme Legere is made in three simple steps: preparing the vanilla pastry cream base, making whipped cream, and combining the whipped cream with the pastry cream.

Step 1: To make pastry cream or creamy custard, in a mixing bowl, beat egg yolks and sugar with a balloon whisk until they foam (photo 1). Then add cornstarch and whisk again.

Step 2: Split the vanilla pod lengthwise into two halves and scrape the seeds with a sharp knife. 

Step 3: In a heavy-bottomed medium saucepan, bring milk, scraped vanilla seeds, and vanilla pod to a boil. Then remove the milk mixture from the heat, cover it, and let it infuse for 30 minutes.

Step 4: Remove the vanilla pod from the milk and pour it gradually over the blanched egg mixture, whisking constantly (photo 2).

Step 5: Transfer the preparation back into the saucepan, then heat it over low or low-medium heat, whisking constantly. The cream will gradually thicken (it usually takes about 30 seconds to 2 minutes).

Step 6: Look for "streaks" on the surface of the thickening cream; they indicate the cream's readiness (photo 3).

Pro tip: Don't use high heat to prevent the cream from burning. Also, continue stirring to prevent the custard from sticking to the bottom of the pan.

Step 7: Pass the thickened cream through a fine-mesh sieve to remove possible lumps. Add butter in small cubes and mix well. Then pour the cream into a shallow dish to cool.

Step 8: Cover the dish with cling film against the surface of the cream (in contact) to prevent skin formation (photo 4).

Step 9: Leave it to cool to room temperature, then refrigerate for a few hours, even overnight, if you plan to finish the creme legere later.

Step 10: Place the bowl of a stand mixer and the whisk attachment in the freezer for 10-15 minutes. Pour the very cold cream into the chilled bowl and whip at medium speed until soft peaks form (photo 5).

Expert tip: The goal is to incorporate air into the whipped cream without reaching stiff peaks. Try to avoid high speed when whipping the cream.

Step 11: Using the hand whisk, whip the pastry cream for 20 seconds to loosen it. Add ¼ of the whipped cream into the pastry cream and gently mix with a rubber spatula.

Step 12: Then add the remaining whipped cream and gently fold, working in the same direction and lifting the cream from the bottom up (photo 6).

Step 13: Place the ready cream in a piping bag with a decorating tip and use it immediately. Or refrigerate it until ready to use. 

Expert Tips

1. Add a little sugar to the empty saucepan to prevent the milk from sticking to the bottom.
2. Cook the pastry cream over low heat, stirring it constantly to prevent burning.
3. Cover the pastry cream with a piece of plastic wrap, pressing it directly onto the surface to prevent skin from forming.
4. Use an electric mixer to whisk the heavy cream if a stand mixer is unavailable.
5. For flavor variations, check the post above.
6. Make-ahead option: Prepare the pastry cream in the evening and refrigerate overnight. The next day, finish the creme legere.

Can you make crème légère ahead of time?

Yes, crème légère is easy to prepare in advance, which makes it convenient for planning ahead. Just keep a few points in mind to keep it smooth and airy.

• Make the pastry cream early. You can cook the pastry cream base up to 3 days ahead, cover it directly with plastic wrap, and refrigerate it until needed.
• Fold in the cream close to serving. Whip the cream and fold it in on the day you plan to use it, since the lightened mixture is best within 24 hours.
• Store it chilled. Keep the finished crème légère covered in the fridge and give it a gentle stir before piping if it has firmed up.

Storing & freezing

Store creme Legere in an airtight container in the refrigerator for up to 2 days. Don't keep cakes or other cream-filled pastries at room temperature for longer than 30 minutes.

Freezing creme legere is not advisable as it compromises its texture. But you can freeze cakes, cupcakes, or other pastries with Légère cream. If used in desserts, you can freeze it for up to 1 month.

How to use crème légère

With vanilla light creme, the dessert options become endless, from fluffy cakes and cupcakes to creamy pies and tarts. It is used to

• garnish a "Number Cake"
• fill and decorate a layered sponge cake and cupcakes
• garnish Mille-feuille and Tarte Tropézienne
• fill choux pastries such as chouquettes, choux à la cream, and éclairs
• make a verine dessert with fresh fruit or fresh fruit tarts
• use it instead of the crème mousseline or whipped chocolate ganache.

Troubleshooting

If you run into any issues, consult the troubleshooting section of the French pastry cream recipe, and for questions about whipping, refer to the sugar-free whipped cream recipe.

FAQ

What is crème légère in English?
Crème légère translates as light cream, sometimes lightened cream. It is a classic French cream made with vanilla pastry cream and whipped cream.

What is the difference between crème légère and crème Diplomate?
Both fold whipped cream into pastry cream. Crème légère has no gelatin, so it is softer and best used right away, while crème diplomate adds gelatin to hold its shape longer.

What does crème légère taste like?
It tastes like a lighter, airier vanilla pastry cream: rich and custardy but not heavy, with a clean vanilla flavor and a soft, mousse-like texture.

What is crème madame?
Crème madame (or Princess cream) is simply another name for crème légère, the same blend of vanilla pastry cream lightened with whipped cream.

What is the ratio for crème légère?
A common ratio is 2 parts pastry cream to 1 part whipped cream. Add more whipped cream for a lighter, airier filling, or less for a richer one.

Why is it called crème légère?
It is named for its method and texture: whipped cream is folded into pastry cream to create a delightfully light, airy result. "Légère" means light in French.

What can I use instead of crème légère?
Good substitutes for filling cakes and pastries include classic pastry cream, whipped cream, crème Diplomate, or crème mousseline.

Can you freeze crème légère?
Freezing is not recommended, as the cream loses its texture when thawed. Store it in an airtight container in the fridge for up to 2 days.

Love cream frosting recipes? Try these next!

• Homemade Whipped Cream
• Diplomat Cream
• Mousseline Cream
• Creme Chiboust
• Chocolate Whipped Cream
• Chantilly Cream
• Chocolate Whipped Ganache
• Bavarian Cream

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.