Classic Crème Mousseline

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by: Basilico






A classic creme mousseline is made by beating 1/2 cup butter into 1 cup pastry cream. It can be flavored with fruit by adding fruit puree or fruit brandies, or you can make a fruit mousseline by making the pastry cream with strained fruit puree instead of milk.




ingredients

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serves: 4

2 cups milk

1 teaspoon vanilla extract

1/2 cup sugar

1 egg

3 egg yolks

5 tablespoons cornstarch

1 1/2 cups cold butter (cubed)

flavoring

Nutrition Facts
Classic Crème Mousseline

Servings Per Recipe: 4

Amount per Serving

Calories: 881

  • Total Fat: 77.7 g
  •     Saturated Fat: 47.9 g
  •     Trans Fat: 2.8 g
  • Cholesterol: 379.4 mg
  • Sodium: 634.4 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 30.9 g
  • Protein: 7.9 g
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preparation

1.  In a saucepan, bring the milk and vanilla to a simmer. In a bowl large enough to also hold the hot milk, whisk together the sugar, egg, and egg yolks for about 1 minute, or until smooth and pale. Whisk in the cornstarch until smooth. Ladle about half of the hot milk into the egg mixture, while stirring constantly with a whisk. Pour this mixture back into the saucepan, place the saucepan over medium heat, and stir with a whisk until the mixture bubbles and thickens. Place the hot pastry cream in a bowl, cover it with plastic wrap, and let it cool. If you are in a hurry, beat the pastry cream in a stand mixer with a nonreactive paddle attachment until it reaches room temperature.

2.  With the mixer’s whisk attachment, beat the pastry cream on medium speed. Add the cubes of butter, about one-third at a time, waiting until each addition is absorbed before adding the next. Add the flavoring, starting with the smallest recommended amount, to taste. Beat on high speed for 3 to 5 minutes, until light and fluffy.

3.  Use immediately or store in the refrigerator, tightly covered, for up to 3 days or freeze for up to 2 months. When mousseline has been stored, you may need to whip it for a few minutes to re-aerate it before using it in a cake.

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comments

Serena

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