In Cream 101 I show you three different cream recipes that every baker should know about. They’re all wonderful, but each serves a bit of a different purpose. Crème Chantilly (Chantilly Cream) is pretty much whipped cream but with some added sweetness. It’s beautifully light and airy and perfect to compliment desserts like chocolate fondants and soufflés. Crème Pâtissière (Pastry Cream) is a much more decadent cream. The egg yolks make it smooth and rich, and it’s a great one to use to fill desserts. Lastly, the Crème Diplomate (Diplomat Cream) is the fanciest of them all. By mixing the two together, you get the lightness of the whipped cream, plus the beautiful creaminess from the Creme Patissiere. Just make sure you don’t sweeten the Crème Chantilly, you just need whipped double cream for this.

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