Mousseline cream: derived from custard, with the addition of butter, it is shiny and silky
Mousseline Cream – a variant of Pastry Cream or Creme Pâtissière with added butter – silky.
Recipe for 2 people.
Classic (no restrictions), Vegetarian
Preparation: 00:50 + cooling time
Intermission: 00:15
TOOLS
1 pan(es), 1 bowl(s), 1 cutting board(s)
EQUIPMENT
conventional + mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
CUSTARD CREAM Ingredients:
– 50 g of sugar
– 1 unit of eggs (large)
– 25 g of corn starch
– 1/2 teaspoon(s) of vanilla essence
– 200 ml of milk
MOUSSELINE CREAM Ingredients
– 160 g of unsalted butter
PREPARATION:
- Separate the utensils and ingredients for the recipe.
- For an entire recipe, consider 4 servings.
- Remove the butter from the refrigerator, cut it into cubes and set aside at room temperature until soft.
PREPARATION:
Custard:
- Place the sugar, egg(s), cornstarch into the bowl of a stand mixer and beat to combine.
- In a saucepan, heat the milk with the vanilla essence and remove from the heat as soon as it starts to boil, turn off.
- Pour the hot milk over the egg mixture, a small amount first, and whisk to combine. Then add the rest and continue beating until everything is well blended.
- Put the cream back in the pan, place it on medium-low heat and stir continuously with a spatula until the cream has thickened.
- When the cream has thickened, put it back in the mixer bowl, turn it on and beat it for a few minutes, until the cream is creamy and the bowl has cooled slightly.
- Store the custard in the mixer bowl.
- Cover with cling film and leave to cool at room temperature for 15-30 minutes.
Cream mousseline:
- With the already cold custard, add the butter at room temperature cut into cubes (soft).
- Beat on high speed until fully incorporated and very light in consistency.
- The consistency of the cream changes depending on the temperature, becoming more consistent after being refrigerated. Check the ideal texture for use and cool if necessary before application.
FINALIZATION AND ASSEMBLY:
- Use the mousseline cream in different fillings and to prepare the Dutch cake or to accompany your desserts.
- Keep refrigerated.
Do you want to make this recipe? Access the shopping list, HERE.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
