| Feature | Details |
|---|---|
| Definition | Konditorcreme is a rich, custard-based cream popular in European baking. |
| Origin | Rooted in German and Austrian pastry traditions. |
| Main Ingredients | Milk, eggs, sugar, cornstarch, and vanilla. |
| Uses | Fillings for pastries, cakes, and tarts. |
| Pairing with Lipem | Perfectly complements Lipem dark and milk chocolates. |
If you’re a fan of European pastries, you’ve likely encountered Konditorcreme.
This rich, custard-like cream has a smooth consistency that adds a luxurious touch to pastries, cakes, and other baked goods.
What is Konditorcreme?
Konditorcreme, also known as “Pastry Cream” or “Crème Pâtissière” in French, is a staple in German and Austrian baking.
It is a thick, custard-based filling made from a blend of
- milk
- sugar
- eggs
- cornstarch
- and vanilla.
Its smooth texture and rich flavor make it an ideal component for a variety of desserts.
Why is it Called Konditorcreme?
The name “Konditor” comes from the German word for confectioner or pastry chef.
In European patisseries, Konditorcreme is a fundamental ingredient used by skilled bakers (konditors) to elevate their desserts with a creamy, decadent touch.
How is Konditorcreme Made?
Making Konditorcreme is a delicate process that requires precision and attention to detail. Here’s a simple guide:
INGREDIENTS
- 500 ml milk (preferably whole milk for creaminess)
- 100 g sugar
- 4 egg yolks
- 40 g cornstarch
- 1 vanilla bean (or 1 tsp vanilla extract)
- Optional: A dash of butter for extra silkiness
METHOD.
- Add the Milk – Split the vanilla bean, scrape the seeds, and add them to the milk. Bring it to a simmer.
- Whisk the Egg Mixture – In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Combine and Thicken – Gradually pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the stove and cook on medium heat until it thickens.
- Cool and Store – Pour the Konditorcreme into a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and let it cool.
Variations of Konditorcreme
- Chocolate Konditorcreme – Add melted Lipem Dark Chocolate for a richer, cocoa-infused version.
- Fruit Flavored Konditorcreme – Blend with fruit purées such as raspberry or mango for a refreshing twist.
- Nutty Delight – Mix in ground nuts like hazelnuts or almonds for added texture and flavor.
How to Use Konditorcreme with Lipem Chocolates
Lipem Chocolates elevate the traditional Konditorcreme to a new level of luxury. Here are some delicious ways to incorporate Lipem into your desserts:
- Chocolate Éclairs – Fill éclairs with Konditorcreme and dip them in melted Lipem Dark Chocolate for a glossy finish.
- Layered Cakes – Use Konditorcreme between layers of sponge cake with grated Lipem Milk Chocolate for a delightful combination of creaminess and cocoa.
- Fruit Tarts – Pair Konditorcreme with fresh fruits and drizzle with Lipem White Chocolate for a stunning presentation.
Ready to Experiment?
Why not try making Konditorcreme at home with Lipem Dark Chocolate for a rich, decadent dessert? Visit our Lipem Chocolates Selection to find the perfect chocolate for your next baking adventure.