Today, I will share with you the recipe to make creme mousseline. Before that, let me give you some idea what is creme mousseline. I get to know about it when I first learn making fruit tarts and cream puffs in a baking course I attended before. Creme mousseline, is a mixture of pastry cream and butter. It is rich, thick and creamy in silky form and flavouring with vanilla. I love it’s smooth and creamy texture.
Creme mousseline is used as a filling for all sorts of cakes, tarts, cream puffs and other pastries. If you like your creme mousseline in other flavour, you can flavour it with ingredients like chocolate, coffee or strawberry. Personally, I have tried to make a coffee flavour creme mousseline and it tastes great!
The first step in preparing a creme mousseline is to make pastry cream. I use double boiling method when preparing pastry cream as it is a delicate process. This is because sudden increase in temperature will lead to overcooking or curdling which you don’t want to. By using double boiling method, it is much easier to control the temperature and you can easily remove it from heat before it curdles.
Recipe from Butter and Olive Baking Academy.
Dorayaki ???? - Cook & Bake Diary
[…] filled with red bean paste, however, you can use other filling base on your preference. Kaya, custard/pastry cream and fruit jam are popular choices. So, make some Dorayaki today for your family and children. […]