Fruit Crème Mousseline


by: Army Mom

To make a fruit crème mousseline, make pastry cream using strained fruit puree or fruit juice instead of the milk. You can freeze any fruit creme mousseline you don’t use for up to 2 months.


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serves: 4

2 cups fruit puree, such as raspberry, strawberry, peach, passion fruit, or mango

2/3 cup sugar

1 egg

3 egg yolks

5 tablespoons cornstarch

1 1/2 cups butter (sliced or cubed)

Nutrition Facts
Fruit Crème Mousseline

Servings Per Recipe: 4

Amount per Serving

Calories: 958

  • Total Fat: 73.7 g
  •     Saturated Fat: 45.3 g
  •     Trans Fat: 2.8 g
  • Cholesterol: 362.3 mg
  • Sodium: 634.5 mg
  • Total Carbs: 73.7 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 33.7 g
  • Protein: 5.9 g

how is this calculated?

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1.  Bring the fruit puree to a gentle simmer in a small, nonreactive saucepan.

2.  Whisk together the sugar, egg, and egg yolks for about 1 minute, or until smooth and pale. Whisk in the cornstarch until smooth. Pour about half of the hot fruit puree into the egg mixture.

3.  Pour this mixture back into the saucepan, place the saucepan over medium heat, and stir with a whisk until the mixture bubbles and thickens.

4.  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 (nonaluminum) paddle attachment until it reaches room temperature.

5.  With the mixer's whisk attachment, beat the pastry cream on medium speed. Add the butter slices, about one-third at a time, waiting until each addition is absorbed before adding the next. Beat on high speed for 3 to 5 minutes, until light and fluffy.

6.  Use immediately or store in the refrigerator, tightly covered, for up to 3 days or freeze for up to 3 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.

Cooks' note:
Fruit Curds:
Fruit curds are made by thickening fruit juices or purees with eggs or egg yolks and sometimes starch. They can be used as light tangy alternatives, or additions to more traditional cake fillings such as buttercream or creme mousseline. Fruit curds can be beaten with cold butter to create a mixture that's very much like a creme mousseline; beaten with buttercream or creme mousseline (1 part fruit curd to 2 parts buttercream or creme mousseline) to create a richer but still tangy filling; folded with whipped cream (gelatin can be added if the mixture needs to sit awhile); or combined with beurre noisette, which stiffens them and gives them a butterscotch flavor. Curds are simple to make: Just combine sugar, eggs, strained fruit puree or juice, and butter and whisk in a bowl set over a saucepan of simmering water until it thickens. You can use as little or as much butter as you like-from none to about 4 tablespoons per egg.

Egg White-Based Frostings and Fillings:
When egg whites are heated and beaten with sugar, they fluff up and take on an irresistible silky texture. Depending on the exact method, egg whites and sugar beaten in this way become either seven-minute frosting or Italian meringue. There is very little difference between the two, and either can be used to frost a cake or combined with butter to make buttercream.

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