Creme Mousseline Recipes

MOUSSELINE CREAM: THE RECIPE OF THE TYPICAL FRENCH PASTRY CREAM

Mousseline cream: the recipe of the typical French pastry cream image

The original mousseline cream recipe is by Ladurée, master of French pastry, and it is a custard whipped with butter, and that will allow you to make perfect desserts without smudging.

Provided by Cookist

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

Milk, 500 ml
vanilla bean, 1
Butter, 250 grams, at room temperature
Yolks, 4
Sugar, 150 grams
Corn starch, 50 grams

Steps:

Pour the milk into a saucepan and add the seeds of the vanilla bean. Cook over medium heat until it begins to simmer. Turn off the heat, cover with a lid and let it sit for a quarter of an hour. In the meantime, beat the egg yolks with the sugar until the mixture is light and fluffy, add the cornstarch and continue mixing with the whisk.
Remove the vanilla bean from the milk and let it simmer again. Add 1/3 of the milk to the egg mixture and mix everything with the whisk by hand. Place the mixture in a saucepan with the rest of the milk and simmer, stirring constantly. As soon as the cream has thickened, let it cool for about ten minutes.
Add half of the butter cut into small pieces and mix in the cream, which should be hot but not boiling. Pour the cream into a container and cover with the food film. Work the cream with the electric mixer, so as to make it smooth and homogeneous, and add the rest of the butter. Continue to mix with the electric whisk until the mixture is creamy. Your mousseline cream is ready for your fillings.

CREME MOUSSELINE

Creme Mousseline image

We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 8

Ingredients

1/2 cup sugar
2 large egg yolks
1/4 teaspoon salt
4 tablespoons corn starch
2 cups milk (2 1/2 cups for espresso variation)
1 cup espresso beans (for the espresso variation)
1/2 cup heavy cream
6 tablespoons strained boysenberry or lingonberry preserves

Steps:

Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.

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