What is the Difference Between Creme Anglaise and Creme Patissiere?

The main difference between crème anglaise and crème pâtissière is their consistency:

• Crème anglaise:
• Has a thinner and pourable consistency.
• Primarily made with egg yolks, sugar, and milk.
• Can become the basis for various ice creams and mousses, as well as a topping for crème brûlée and île flottante.
• Often served warm or chilled.
• Can be converted to crème pâtissière by adding cornstarch mixed with warm water.
• Crème pâtissière:
• Has a thicker and more substantial consistency that can hold its shape when piped or spread.
• Contains cornstarch or flour, which contribute to its thicker texture.
• Commonly used as a filling for pastries like éclairs, choux buns, and other classic pastries.
• Can be used in various pastry-making applications, such as crème mousseline, crème diplomat, and crème Chiboust.

Both crème anglaise and crème pâtissière are custard-based preparations, and they share similar ingredients like egg yolks, sugar, and milk. They can be used interchangeably in some cases, depending on the desired consistency of the final dish.

Comparative Table: Creme Anglaise vs Creme Patissiere

Here is a table comparing the differences between Crème Anglaise and Crème Pâtissière:

Both Crème Anglaise and Crème Pâtissière are custard-based preparations with similar ingredients, including egg yolks, sugar, and milk. They are both used in French pastry and dessert recipes, but they have different consistencies and uses. Crème Anglaise is a pouring custard sauce, while Crème Pâtissière is a thicker custard filling used for pastries.