- Milk 500 ml • 49 kcal
- vanilla bean 1
- Butter 250 grams, at room temperature • 717 kcal
- Yolks 4
- Sugar 150 grams • 470 kcal
- Corn starch 50 grams
The mousseline cream is a basic preparation typical of French pastries: a firm, velvety vanilla-based cream that stays firm, ideal for decorating and filling cakes, cream puffs and all those typical pastry desserts. The original 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. Here's how to prepare it to perfection.
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.
Even if the amount of butter seems excessive to you, do not reduce the dose, otherwise the mousseline cream will not have the right consistency, and the taste will also be affected.
Those who prefer can spice up the base of the mousseline cream: you can add, while hot, liqueurs, chocolate, crumbled dried fruit or almond, hazelnut or crunchy crunch or whatever you prefer.
The mousseline cream is ideal for filling paris-brest, the choux pastry-based French dessert, but it is also excellent for filling sponge cake or millefoglie cakes. It will remain firm and compact, giving a unique flavor to your preparations.
You can also use the mousseline cream as a substitute for butter cream, which can also be used to decorate cupcakes.
You can preserve the mousseline cream in the fridge for 1 day, covered with plastic wrap. But remember to take it out at least half an hour before using it. As soon as it is back to room temperature, mount it again with the whisk, so as to soften it, and use it for your preparations.