Pastry cream can be used in a variety of ways. It can be eaten plain like a pudding, but it is commonly used to fill eclairs, cream puffs, pastries, donuts, cakes and tarts. And we have the perfect recipe for you, a recipe for the tastiest Mousseline Cream. Mousseline Cream is a silky and decadent combination of pastry cream and butter, and it’s the better and tastier option for your pastries.
- 2 cups milk (480ml)
- 4 egg yolks
- ⅓ cup + 1 tablespoon granulated sugar (80g)
- ¼ cup all-purpose flour (30g)
- ¼ cup cornstarch (30g)
- 2 teaspoons pure vanilla extract
- A pinch of salt
- ⅓ cup unsalted butter (75g)
- ⅓ cup unsalted butter, softened (75g)
In a thick bottom sauce pan warm 2 cups of milk over low heat.
In a bowl cream egg yolks and granulated sugar. Sift in all-purpose flour and cornstarch. Whisk until smooth. Finally stir in vanilla and a pinch of salt.
Pour only ¼ of warm milk into (2) and whisk to combine. Then pour the cream in the pan of the warm milk.
Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.
Out of heat stir in ⅓ cup of unsalted butter. Mix until combined. Transfer to a heat-proof bowl and let cool.
Meanwhile cream ⅓ cup of softened butter. When the cream is cooled to room temperature, add in the butter. Whisk until smooth.