There Mousseline cream it is a preparation of sweet base typical of French pastry shopborn from the Maison Ladurée. It is made with milk, egg yolks, sugar and vanilla just like a custard but with the addition of butter and once it’s cold, it comes whipped with whisks ! By purchasing one structured consistency and silky which makes it perfect for making curls And decorations on cupcakes and cakes. Other than stuff cream puffs, tartlets, zeppole; to taste by the spoon and of course as a filling for Paris Brestthe dessert she became famous for!
After acareful documentationI have chosen to present to you the Original recipe from the Mousseline cream taken from the book by José Marchel which is my bible for the preparation of many French desserts including Macarons. It’s about a easy makingbut do it pay attention to the cooking step : the cream it shouldn’t overcook to avoid having that egg-like aftertaste! Therefore follow all the advice illustrated with step by step photos and you will obtain a mousseline cream very fragrantwith a delicate yet buttery taste that it literally melts in your mouth! I’m sure it will become among your favorite creams!
Mousseline cream recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes + rest | 10 minutes | 30 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | French | 549 Kcal |
Ingredients
| Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs |
|---|
|
How to make mousseline cream
First of all, cut the butter into small pieces and leave it at room temperature.
Then place the milk and vanilla bean seeds in a saucepan and heat over a low heat, but do not bring to the boil.
Then separately whip the egg yolks with the sugar for 3 minutes, until you obtain a very frothy and dense cream and finally add the sifted starch, whisking constantly, obtaining a soft foam:
Finally, slowly add the milk and vanilla to the egg mixture, stirring with a hand whisk.
At this point, transfer the whole mixture back into the saucepan, put it back on the heat over a very low heat and mix with a hand whisk until it thickens.
Be careful, the cream must not boil, the right temperature is 85°C. If you don’t have a thermometer, I’ll tell you a trick: move the cream away from the heat a little from time to time so that it cooks but never reaches the boil, this step is important to obtain a cream without an egg-like aftertaste.
Within a few minutes the cream will have taken on a consistency, it must be quite firm, but slower than the usual cream
At this point, remove from the heat and transfer the mousseline into a bowl, cover with cling film to prevent a skin from forming and leave to cool completely.
When the cream is completely cold, remove the film and add the now very soft butter:
Add it all and whip with an electric whisk. until you obtain a swollen and smooth mixture.
At this point I advise you to let the cream rest in the fridge for at least 2 hours, preferably overnight.
This is the result of Mousseline cream
How to use Mousseline Cream
You can either stuff That to decorate That plastering cakes its very plastic consistency, also lends itself very well as cream for coating tiered cakes and in sugar paste.
Again due to its consistency, I find it perfect as a frosting for cupcakes, the curls are perfect!
It can also be used for an original filling for Zeppole di San Giuseppe and Bignè. Or to fill cannoncini, tartlets, tarts, cold tarts with the addition of fruit or chocolate!
Finally, with this base you can create numerous Spoon dessert and small glasses, with the addition of biscuits.
storage
The mousseline cream can be kept in the fridge for 2 – 3 days.
