March 12, 2013
Rob
3

Vanilla mousseline cream

Many modern cakes are filled with a mousseline cream. It is derivated from pastry cream, but it is less jelly, way more “creamy” and soft. Mainly because it contains a ridiculous amount of butter!!!

(It is still less ridiculous than in a buttercream)

Vanilla mousseline cream - Step 04

So you got the concept, take a pastry cream and add a lot of butter. That’s as easy as that!

And exactly like a pastry cream, it can be flavoured with basically anything you want, but here I’ll present the traditional vanilla mousseline cream.

 

Vanilla mousseline cream

Print recipe

Ingredients

Pastry cream

425mlMilk
70gEgg yolks ((4))
125gGranulated sugar
40gCorn starch
1/2Vanilla bean (split)
85gUnsalted butter

Mousseline cream

85gUnsalted butter (room temperature)
2 tablespoonsKirsch (optional)

Directions

1
Heat the milk in a saucepan with the vanilla bean and half of the sugar, whisking regularly
2
In a bowl, whisk together the egg yolks, corn starch and the remaining sugar
3
When the milk is boiling, strain it on the egg mixture in three times, whisking well each time to prevent the yolks from curdling
4
Strain the mixture back into the saucepan and whisk continuously until thickened. Make sure the cream boils for at least one minute and a half.
5
Remove from the heat and add the butter; whisk until combined
6
Cover an aluminium pan with plastic wrap and pour the hot pastry cream in it. Cover the pastry cream with the remaining part of the plastic wrap and store in the fridge
7
In the meantime, in a mixing bowl, cream the butter with a whisk until it's soft and creamy
8
While whisking the butter, add the pastry cream (at 18-25° more or less, i.e. room temperature) one spoon at a time. If the resulting mousseline cream is grainy, keep on whisking.

Note

The mousseline cream can be used to fill fresh fruit tarts, but also modern cakes (e.g. Fraisier).

It is very important that pastry cream be at room temperature or slightly above, not too cold and not too hot, otherwise the butter will either solidify immediately or melt, and you will ruin your mousseline cream.

The cream can be stored in the fridge for 3 days. It can't be frozen. Don't store at room temperature for more than 2 hours, since it would become the ideal environment for bacteria.

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