Making a cremeaux lighter with whipped cream. Is there a name for this?
The name for this is still 'cremeaux', nothing changes.
In English pastry jargon, &quot;cremeaux&quot; is a (somewhat rarely used) umbrella cream for any sweet filling with a creamy consistency. It is not connected to a specific recipe or technique. If the thickness is such that you can pipe it, and the texture is more similar to a custard than to, say, jam, then it can be called a cremeaux.
An alternative word for a substance of this consistency is &quot;cream&quot;, as in &quot;buttercream&quot; or &quot;shaving cream&quot;. The difference is that it is also used outside of the culinary context, and when it is used in culinary language, it can be confused with &quot;cream&quot; the dairy liquid made by partially removing the water from milk. I suspect that some people use the word &quot;cremeaux&quot; to avoid the confusion, and others just because it sounds fancier.
So, if you take a random recipe that can be called a cremeaux, maybe a custard of the right thickness, and then fold whipped cream into it, you still have something that is sweet, pipeable, and creamy in mouthfeel. Which makes again the word &quot;cremeaux&quot; applicable.
Depending on the final texture, the result may also fall under the term &quot;mousse&quot;. The mousse's central characteristic is that it is very airy, while still spoonable. If you added a lot of whipped cream, and managed to keep most of the air in, it may be recognizable as a mousse.