Description
Crème Mousseline, or Mousseline Cream, is a luxurious, velvety pastry cream enriched with butter to create a light and luscious texture. Perfect for filling cakes, pastries, and tarts, this classic French cream combines the rich flavors of vanilla pastry cream with whipped butter, resulting in a fluffy and airy delight.
Ingredients
Pastry Cream Base
- 500 ml Full Cream / Whole Milk
- 1 Vanilla Bean (or 1 1/2 teaspoon vanilla paste)
- 4 large Egg Yolks (at room temperature)
- 60 gr Caster Sugar
- 40 gr Cornstarch (sifted)
- 50 gr Unsalted Butter (part 1, soft at room temperature)
Butter for Mousseline
- 200 gr Unsalted Butter (part 2, soft at room temperature)
Instructions
- Infuse the Milk with Vanilla: Place the milk in a medium-size saucepan. Slice the vanilla bean lengthwise, scrape out the seeds, and add them along with the pod to the milk. Heat over medium-low until just simmering. Remove from heat, cover, and let infuse for at least 20 minutes. If using vanilla paste, skip the infusing step.
- Prepare the Egg Mixture: In a large heatproof bowl, whisk together the egg yolks and caster sugar until smooth. Add the sifted cornstarch and mix until fully combined.
- Combine Milk and Eggs: Gradually pour the warm infused milk into the egg mixture while whisking continuously to prevent curdling. Mix until smooth, then return the entire mixture to the saucepan.
- Cook the Pastry Cream: Over low heat, cook the mixture for 5 to 8 minutes, stirring constantly. When you see large bubbles forming on the surface, whisk vigorously for 30 seconds to a minute to thicken, then immediately remove from heat to prevent overcooking.
- Add the First Portion of Butter: Off the heat, slowly incorporate 50 grams of soft unsalted butter into the pastry cream a little at a time until fully melted and smooth. Transfer the cream to a shallow dish and cover with plastic wrap pressed directly onto the surface to avoid a skin forming.
- Chill Pastry Cream: Refrigerate the cream for at least 1 hour or up to 24 hours to allow it to set and develop flavor.
- Bring Cream to Room Temperature: Remove the pastry cream from the fridge 30 minutes before proceeding to allow it to soften and come to room temperature.
- Whip the Butter (Method 1): Place the remaining 200 grams of softened butter in a stand mixer bowl fitted with the whisk attachment. Whip on medium-high speed for 2 to 3 minutes until it becomes light, fluffy, and slightly paler in color.
- Incorporate the Pastry Cream (Method 1): With the mixer running on medium speed, gradually add the room temperature pastry cream in small portions, fully mixing each addition before adding more. Once all combined, increase mixer speed to high and whip for an additional 2 minutes until very light and fluffy.
- Whip Pastry Cream Loose (Method 2): Alternatively, place the pastry cream in the stand mixer bowl with the whisk attachment and whip on medium speed for 2 to 3 minutes to loosen it and bring it fully to room temperature.
- Add Butter Cubes (Method 2): While mixing on medium speed, gradually add the remaining butter cut into small cubes, incorporating fully before adding more.
- Finish Mousseline Cream (Method 2): Once all butter is incorporated, increase the speed to high and whip for an additional 2 minutes until the cream is very light, fluffy, and smooth.
Notes
- Constant stirring during cooking is essential to prevent lumps and ensure a smooth pastry cream.
- Covering the pastry cream surface with plastic wrap prevents a skin from forming while chilling.
- Whipping butter until fluffy before adding the cream ensures a light mousseline texture.
- The final texture should be airy, smooth, and slightly lighter in color than traditional pastry cream.
- The two methods for adding butter provide options depending on equipment and preference; both yield a similar mousseline cream.
