Mousseline cream: the recipe for the typical French cream
Ingredients
Butter at room temperature
The crema muslin it is a typical basic preparation of French pastry. It is a firm and velvety cream, with the scent of vanilla, which is used to garnish and decorate many different sweets: cream puffs, cakes of all kinds, such as the famous Paris-Brest, a French dessert made with choux pastry, but also sponge cake and millefeuille. Its full-bodied and compact consistency also makes it ideal for cupcakes or naked cakes, replacing the classic buttercream.
The original recipe is signed Ladurée, master of French pastry, and it is a pastry cream whipped with butter, which will allow you to make perfect desserts, without burrs and with a irresistible taste. The classic preparation involves the use of vanillabut this cream can be personalized according to the variants that you like the most: bitter cocoa powder, lemon, orange, cinnamon, liqueur, caramel… you can let yourself be tempted by the aromas and spices that you prefer.
Discover how to make a mousseline cream by following the procedure and advice step by step. Also try whipped cream and custard.
How to prepare mousseline cream
Step 1
Step 1
Pour the milk into a saucepan 1.
Pour the milk into a saucepan 1.
2nd step
2nd step
Cut the vanilla pod 2, take the seeds and add them to the milk with the emptied berry. Cook over medium heat until it begins to simmer.
Cut the vanilla pod 2, take the seeds and add them to the milk with the emptied berry. Cook over medium heat until it begins to simmer.
Step 3
Step 3
Turn off the heat, cover with a lid 3 and leave for a quarter of an hour.
Turn off the heat, cover with a lid 3 and leave for a quarter of an hour.
Step 4
Step 4
Meanwhile, beat the egg yolks with the sugar using an electric mixer until you obtain a light and fluffy mixture. 4.
Meanwhile, beat the egg yolks with the sugar using an electric mixer until you obtain a light and fluffy mixture. 4.
Step 5
Step 5
Add the cornstarch and continue to mix with the whisk 5.
Add the cornstarch and continue to mix with the whisk 5.
Step 6
Step 6
Remove the vanilla pod from the milk and simmer again 6.
Remove the vanilla pod from the milk and simmer again 6.
Step 7
Step 7
Pour one third of the milk into the egg mixture seven and mix with a hand whisk. Then add all the milk.
Pour one third of the milk into the egg mixture seven and mix with a hand whisk. Then add all the milk.
Step 8
Step 8
Pour the mixture into a saucepan, put on the fire and bring to a boil, stirring constantly 8. As soon as the cream has thickened, turn off and leave to cool for ten minutes.
Pour the mixture into a saucepan, put on the fire and bring to a boil, stirring constantly 8. As soon as the cream has thickened, turn off and leave to cool for ten minutes.
Step 9
Step 9
Add half the butter cut into small pieces 9and add it to the cream which must be hot but not boiling.
Add half the butter cut into small pieces 9and add it to the cream which must be hot but not boiling.
Step 10
Step 10
Pour the cream into a container and cover with the transparent film on contact ten.
Pour the cream into a container and cover with the transparent film on contact ten.
Step 11
Step 11
Work the cream with an electric whisk, so as to make it smooth and homogeneous. Add the remaining diced butter 11.
Work the cream with an electric whisk, so as to make it smooth and homogeneous. Add the remaining diced butter 11.
Step 12
Step 12
Continue mixing with electric whisks until the compound is creamy. The mousseline cream is ready to be used according to your desires 12.
Continue mixing with electric whisks until the compound is creamy. The mousseline cream is ready to be used according to your desires 12.
Tips
Although the amount of donkey it will seem 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 flavor the mousseline cream with different ingredients: it is possible to add liqueurs, chocolate, spices, aromas, crumbled dried fruits, crunchy almonds or hazelnuts…
storage
You can keep the mousseline cream in the refrigerator for One daycovered with cling film. Remember, however, to take it out at least half an hour before using it; as soon as it is again at room temperature, whip it again with a whisk, so as to soften it, and use it for your preparations.
