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Mousseline Cream Recipe

Mousseline Cream Recipe

Imagine light, silky sweetness nestled between layers of pastry or atop a dessert. That's the magic of Creme Mousseline! This delightful custard-based filling is a star in classic French pastries and a favorite among custard lovers. What makes Creme Mousseline so special? Well, it starts with simple ingredients and a bit of kitchen magic.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine French
Servings 5
Calories 175 kcal

Equipment

  • Saucepan
  • Sieve
  • Electric mixer (stand mixer or handheld)

Ingredients
  

  • 2 ½ cups Whole Milk 600g
  • 5 Egg Yolks
  • 2 tsp Vanilla Extract
  • ½ cup White Sugar 100g
  • 3 tbsp Cornstarch
  • 1.5 tbsp All-purpose Flour
  • ½ tsp Salt
  • 4 sticks Butter 450g

Instructions
 

Make the Pastry Cream (Custard)

  • In a bowl, mix 2 tablespoons of sugar with egg yolks, flour, cornstarch, and salt. Whisk until smooth and set aside.
  • In a saucepan, heat the remaining sugar with milk and vanilla over medium heat.
  • Slowly add warm milk to the egg yolk mixture while whisking continuously until combined.
  • Pour the mixture back into the saucepan and heat, whisking constantly, until it thickens and boils (about 1 minute). It should coat the back of a spoon.
  • Pass the pastry cream through a sieve into a bowl to remove any lumps. Cover it with cling wrap, ensuring it touches the surface to prevent a skin from forming, and let it cool to room temperature.

Make Creme Mousseline

  • About an hour before using, take the butter out of the fridge to soften at room temperature.
  • Whip the butter on high speed until pale and creamy (about 3 minutes).
  • Gradually add the pastry cream, one tablespoon at a time, while whipping on medium speed for 20 seconds between each addition.
  • Once all the pastry cream is mixed in, whip on high speed for an additional minute.
  • If you're using a mold or pastry ring, pour the Creme Mousseline right away before it sets.

Notes

  • This recipe yields a thick Creme Mousseline that sets firm in the fridge, ideal for mousse cakes or molded desserts.
  • For a softer consistency, simply use half of the amount of butter specified in the recipe. Adjusting the butter quantity allows you to customize the texture to suit your preferences.
Keyword simple Mousseline Cream Recipe