Pierre Koffmann has an excellent recipe for creme diplomat in his caramelised apple with arlettes dish, and Nancy Ann-Harbord’s host of éclair recipes demonstrate the level of flavour fun that you can achieve, once you have the knack. Often when crème pâtissière is used as a filling for choux pastry items like profiteroles or eclairs, it is lightened with crème chantilly first – a combination that is known as crème diplomat, or crème légère. A classic clafoutis would also be incomplete without this decadent cream holding everything together. Try Pascal Aussignac’s classic strawberry tart recipe to start, which sees a pastry case filled with a loving layer of pastry cream and topped with fresh strawberries for a family-sized spin on tarte aux fraises. Naturally, crème pâtissière is a must-have item when trying your hand at French pâtisserie. Add sugar and vanilla extract gradually, continuing to beat until soft peaks form. Pour cream into the chilled bowl and beat with an electric mixer until frothy. It also makes a sublime doughnut filling. Place a small bowl and mixer beaters in the freezer for about 5 minutes.
Similarly, no trifle is complete without a thick, rich pastry cream applied liberally in layers with booze-drenched cake, jelly and fruit. To make a sweet soufflé, for example, you will first have to master the art of the pastry cream, then whisk the leftover egg whites until fluffy for a light, airy finish. Crème pâtissière is the vital component of a host of desserts and sweet snacks.