Mousseline cream: perfect for filling cakes and cream puffs

By Cookist Wow · 40 min

Ingredients

Instructions

1. Cut the butter into small pieces and leave it at room temperature to soften.
2. Split the vanilla bean lengthwise and scrape out the seeds. Pour the milk into a saucepan, add the seeds and pod, and heat gently over low heat without boiling.
3. In a bowl, beat the egg yolks with the sugar for about 3 minutes, until thick, pale and fluffy.
4. Add the sifted cornstarch to the egg mixture and mix until smooth.
5. Slowly pour the warm milk into the egg mixture, whisking constantly by hand.
6. Return the mixture to the saucepan and cook over very low heat, whisking constantly, until thick. Do not let it boil; it should reach about 85°C (185°F). Without a thermometer, lift the pan off the heat from time to time to prevent boiling.
7. When thickened, the cream should be firm but slightly looser than classic pastry cream. Transfer to a bowl, cover the surface directly with plastic wrap, and let cool completely.
8. Once cold, remove the plastic wrap, add all the softened butter and beat with an electric mixer until light, smooth and homogeneous.
9. Refrigerate for at least 2 hours, preferably overnight.
10. Store in the refrigerator for up to 2–3 days.

Summarized from Cookist Wow's video. Watch it for the details.

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