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.
Creme Mousseline
Recipe from Butter and Olive Baking Academy.
Ingredients: - 286 grams fresh milk
- 72 grams sugar
- 3 grams vanilla powder
- 11 grams plain flour
- 14 grams corn flour
- 77 grams egg yolk
- 37 grams unsalted butter (room temperature)
Methods: - In a mixing bowl, mix egg yolk and sugar.
- Sift vanilla powder, plain flour and corn flour together and then add it to egg mixture. Mixing until you get a smooth paste.
- In a sauce pan, bring the milk just to bowling (just until milk starts to form up).
- Remove milk from heat and add slowly to egg mixture and whisking constantly to prevent curdling.
- Heat up a wok with a cup of water to boiling at medium heat. Place the sauce pan onto the hot water and continue to cook over medium heat. Whisking constantly. (this is double boiling)
- Continue to cook and whisking constantly for about 15 to 20 minutes until it becomes thick.
- When it becomes thick, remove it from heat and immediately whisk in unsalted butter until incorporated.
- Cover the surface with plastic wrap to prevent a crust from forming.
- Let it cool to room temperature and the creme mousseline is ready for use.
- If not using, keep it in the refrigerator.
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