Creme Mousseline
A silky smooth french cream perfect for cakes, filling, and other desserts.
Servings 4 Cups
Equipment
- 1 medium bowl
- 1 large bowl
- 1 sieve
- 1 wooden spoon
- 1 medium pan
- 1 stand mixer or electric mixer
Ingredients
- 6 large egg yolks
- 1/4 cup Cornstarch
- 2 Cups Half and half (480ml)
- 1/3 Cup Granulated sugar (70g)
- 1 Vanilla pod or vanilla extract, paste
- 1 1/4 Cup Unsalted butter softened cut into 1-inch pieces (280g)
Instructions
- Mix the egg yolks with the cornstarch then slowly drizzle 1/3 cup of half-and-half into the bow while stirring.
- Place the remaining half-and-half, sugar, and vanilla in a medium-sized pan and place over medium heat.
- Once the liquid starts to simmer, remove from heat and drizzle 4 tablespoons into the egg yolk mixture while stirring. Run the yolk mixture through a sieve over a clean bowl.
- Return the pan back over the stove to medium heat, and pour the egg yolk mixture into the pan.
- Using a wooden spoon or a rubber spatula, cook the cream while constantly stirring, until thickened. About 60-90 seconds.
- Remove from heat, and place the pastry cream into a large bowl. Cover the surface with plastic wrap and cool to room temperature.
- Place the now room-temperature pastry cream in a bowl of a stand mixer and whisk on medium speed.
- Add the butter one piece at a time increasing speed to medium-high and then to high as you add the butter.
- Once the butter is fully incorporated, the creme is ready to be used.
Notes
- Store Cream Mousseline in the refrigerator for 3-4 days in an airtight container. Before using leftovers, stir to incorporate separated butter and restore smoothness. To extend shelf life, freeze for 2-3 months in an airtight container or freezer-safe bag. Thaw in the refrigerator overnight and stir before using
- For optimal results, prepare and bring all ingredients to room temperature in advance.
- Ensure a smooth pastry cream: When making the base, stir continuously to prevent lumps. If lumps do appear, strain the mixture through a fine-mesh sieve for a smooth texture.
- Gradually incorporate butter: Add the softened butter in small amounts, mixing well after each addition. This promotes a homogeneous mixture and prevents separation or greasiness.
- Experiment with flavors: While vanilla is traditional, try different extracts, liqueurs, or flavorings to suit your taste preferences.
- Chill for best results: After preparing the Creme Mousseline, refrigerate it for a few hours to set and enhance flavors. Chilled cream is easier to use as a filling or frosting.
- Restore room temperature consistency: If it becomes too firm, allow the cream to reach room temperature for easier spreading or piping onto pastries.