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Creme Mousseline Recipe

When i order a mille feuille at cafe de la paix i expect cream mousseline filling with real vanilla bean.
Creme mousseline recipe. The mousseline cream is a basic preparation typical of french pastries. 03 sift in all purpose flour and cornstarch. 04 add vanilla and a pinch of salt.
Place the cold pastry cream in the food mixer recipient. 01 in a thick bottom sauce pan warm the milk over low heat. Whisk together 1 4 cup sugar the egg yolks and salt in a medium bowl.
I love it s smooth and creamy texture. Whisk in cornstarch 1 tablespoon at a time. A firm velvety vanilla based cream that stays firm ideal for decorating and filling cakes cream puffs and all those typical pastry desserts.
For the mousseline cream. In paris when i buy a mille feuille at a bakery i expect pastry cream filling. Creme mousseline is a mixture of pastry cream and butter.
With a base of 250 grams of butter you need to weigh 500 grams of cold pastry cream. The butter will always be half of the quantity of crème pâtissière. For the crème mousseline.
Mousseline cream is more for resaurants and there is a good reason. 02 in a bowl cream egg yolks and granulated sugar. You can reserve the mousseline cream in the refrigerator in an airtight container until ready to use.
Source : pinterest.com