Creme Mousseline

When the milk boils pour it onto the egg yolk mixture whisking to blend.

Creme mousseline. Cook whisking until very thick 2 to 3 minutes. 2 parts pastry cream crème patissiere. Mousseline cream pronounced moos eh leen is like pastry cream s better looking cousin.

Creme mousseline is a mixture of pastry cream and butter. It takes the humble pastry cream and enriches it with softened silky butter for an ultra indulgent cream. For crème mousseline you need to add softened butter to crème pâtissière.

With a base of 250 grams of butter you need to weigh 500 grams of cold pastry cream. Then whisk in the cornflour and finally the vanilla extract. Whisking constantly gradually add remaining milk mixture.

The butter will always be half of the quantity of crème pâtissière. C est la crème de référence pour l élaboration des fraisiers mais vous pouvez décliner son utilisation dans les entremets verrines glaçage de gâteau ou encore à la poche à douille pour décorer des cupcakes par exemple. Mousseline cream is more for resaurants and there is a good reason.

I love it s smooth and creamy texture. If you happen to have some pastry cream on hand the ratio is simple. The proportions for crème mousseline are 2 cups pastry creamto one cup very soft butter.

Creme mousseline is used as a filling for all sorts of cakes tarts cream puffs and other pastries. It s often used as a filling though it works just as well as a frosting as the buttercream moniker implies. In paris when i buy a mille feuille at a bakery i expect pastry cream filling.