Crème Mousseline (Mousseline Cream)
Silky-soft crème mousseline is a rich French cream made with pastry cream and whipped butter. It's a light, fluffy but rich pastry filling.
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Servings: 3 cups
Calories: 1099kcal
Equipment
- Medium heavy-based saucepan
- Mixing bowls
- Silicone spatula
- Balloon whisk
For best results, weigh ingredients with a kitchen scale.
Ingredients
- 500 ml whole milk (2 cups)
- 100 g white granulated sugar or caster sugar (½ cup / 3 ½oz)
- 55 g cornflour (US cornstarch) (½ cup / 2oz)
- 4 egg yolks from large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch salt
- 300 g unsalted butter softened (10 ½oz)
Instructions
- In a heavy based, medium saucepan, over medium heat, heat 1 ½ cups of the milk and all the sugar, stirring to dissolve until it reaches steaming point.
- Add the cornflour, egg yolks and remaining ½ cup of milk to a medium mixing bowl. Whisk, using a balloon whisk until smooth and combined.
- While gently whisking, very slowly drizzle the hot milk into the eggs. Don’t pour it too quickly or you’ll cook the eggs.
- Return the custard mixture to the pan.
- Cook over medium heat, gently stirring with a whisk the entire time until it starts to thicken and bubble. It will get very thick but just keep moving it around.
- As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the cornflour.
- Remove from the heat and stir in the vanilla and salt.
- Pour the pastry cream into a bowl or container, then press plastic wrap to the surface to prevent a skin from forming. Chill until completely cold.
- Once the pastry cream has set, remove it from the fridge and let it return to cool room temperature.You can proceed before bringing it to room temperature but you risk leaving lumps in your mousseline cream or overmixing it and have excessive air bubbles.
- In a stand mixer with paddle attachment, beat the butter until it’s pale and creamy.
- Add the pastry cream one spoonful at a time, beating just until each is combined.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: 3 cups.
- Pastry cream can be chilled for up to 3 days before use and must be eaten within 3-4 days of making it.
- Mousseline cream should be used within 3-4 days of making the pastry cream.
- Nutrition information is based on per cup.
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Nutrition
Calories: 1099kcal | Carbohydrates: 59g | Protein: 10g | Fat: 93g | Saturated Fat: 57g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 495mg | Sodium: 90mg | Potassium: 311mg | Fiber: 0.2g | Sugar: 42g | Vitamin A: 3124IU | Calcium: 267mg | Iron: 1mg
