Mousseline cream is a yummy, rich treat made by mixing thick pastry cream with whipped butter. It’s super versatile and can be used in lots of tasty ways! Think of it as a light, silky, and sweet filling that’s perfect for pastries, desserts, and treats.
You can also jazz it up with flavours like chocolate, coffee, liqueurs, nut pastes (like praline), or fruits. My personal favourite? Mousseline with a hint of praline paste!
One classic way to enjoy this cream is in Paris Brest pastries, which makes sense since it’s originally from France. Just remember, mousseline cream is best used within 4 days for the yummiest flavor.
If you handle it a lot or leave it at room temperature, its shelf-life gets shorter. So, enjoy it fresh and savor every creamy bite!
Mousseline Cream Recipe
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.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 175Â kcal |
| Carbohydrates | 12g |
| Protein | 3g |
| Fat | 15g |
| Sugar | 9g |
| Calcium | 42mg |
| Iron | 2mg |
| Cholesterol | 85mg |
Can I Make Dairy-Free Creame Mousseline?
Absolutely! For a dairy-free version, you can opt for the egg yolk pastry cream method and use dairy-free milk (without cream) along with dairy-free butter. Alternatively, if you prefer using whole egg pastry cream, you’ll need to find a dairy-free cream that doesn’t have a strong coconut taste.
Can I Make It Ahead of Time?
While I generally prefer not to make buttercream ahead of time, Crème Mousseline can be prepared in advance. If it’s just overnight, you can leave it at room temperature before frosting a cake. However, for longer periods, refrigerate it and bring it back to room temperature when needed. You may need to re-whip it if it doesn’t look as smooth as before.