Mousseline Cream

Recipe on the Eugenie Kitchen blog where she writes, “What cream do you use for your cream puffs? Pastry cream or whipped cream? Now here goes an alternative for your cute little puffs: mousseline cream. It’s a much more gourmet, glorified pastry cream which is used for desserts at better restaurants and cafes in Paris. Cream mousseline can be used for cream puffs, roll cakes, fraisier, mille-feuille, etc. Mousseline cream is more for restaurants and there is a good reason. Unlike pastry cream, cream mousseline is very delicate with uncooked butter in it. It should be kept in the refrigerator and consumed in 24 hours.”

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Mousseline Cream

  • Total time: 30 Minutes
  • Servings: 2 1/2 Cups

Ingredients

  • 2 Cups (480ml) Milk
  • 4 Egg Yolks
  • 1/3 Cup + 1 Tbsp (80g) Granulated Sugar
  • 1/4 Cup (30g) All-Purpose Flour
  • 1/4 Cup (30g) Cornstarch
  • 2 tsp Pure Vanilla Extract
  • Pinch of Salt
  • 1/3 Cup (75g) Unsalted Butter
  • 1/3 Cup (75g) Unsalted Butter, softened

Directions

  • 1)

    In a thick bottom sauce pan warm 2 cups of milk over low heat.

  • 2)

    In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.

  • 3)

    Temper the eggs by pouring 1/4 of the warm milk into the egg mix and whisk to combine. Then pour the mix into the sauce pan of warm milk.

  • 4)

    Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.

  • 5)

    Out of heat stir in 1/3 cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.

  • 6)

    Meanwhile cream 1/3 cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.

Notes

Source: http://eugeniekitchen.com/mousseline-cream/