Mousseline cream Pastry recipe
Table of Contents
Airy mousseline cream
Light and airy mousseline cream
Alternatively, you can opt for a lighter cream, diplomat cream which replaces it in many pastries and fraisier, Napoleon, number cake, etc …
| Mousseline cream is a pastry cream to which butter is added and whipped together. When whipped, the mousseline cream becomes clear, airy, and light on the palate. |
Tips for making a successful mousseline cream
The pastry cream should be at room temperature (between 20°C / 68°F and 28°C / 82°F).
You should accelerate the cooling process by placing it in the refrigerator, then take it out and let it return to room temperature. ⚠️ If the pastry cream is too cold, the butter will become grainy.
The butter should also be at room temperature, soft but not mayonnaise-like. (between 20°C / 68°F and 24°C / 75°F).
You can prepare the pastry cream the day before and keep it in the fridge. Bring to room temperature before use.
This recipe of pastry cream “crème pâtissière”is the one that is taught in pastry school. I’ll give you the quantity for a cake ring measuring 22 cm (8.6 in) by 4.5 cm (1.7 in), using a pastry cream base made with 500 ml (2 cups) of milk.
I’ll also give you the dosage, based on a pastry cream base made with 750 ml (3 cups) of milk, which will be enough for a 22 cm (8.6 in) by 22 cm (8.6 in) and 5 cm (2 in) high frame, as used in my fraisier.
Video recipe for mousseline cream
Steps for preparing the mousseline cream
NB: Find the detailed list of ingredients in the recipe card below that you can print out.
Pastry cream :
You can see the step-by-step method in pictures using the ingredients in the recipe card.➡️ Pastry cream
1. Put a little sugar in a saucepan and pour the milk over it. Scrape the seeds from the vanilla pod and put them with the bark into the milk. Adding a little sugar at the start will prevent the cream from sticking to the bottom of the pan.
2. Bring to the boil and heat a little without boiling. Remove from heat, cover with cling wrap, and let it infuse for at least 15 minutes.
3. When the milk has infused, lightly whiten the egg yolks with the sugar, then add the sifted cornflour. Stir without whisking to avoid creating foam when heating on the stove.
4. Bring the milk to the boil and remove just before it rises. Pour half of it through a sieve over the egg yolks. Stir to dilute. Add the remaining milk, stir, and pour it back into the saucepan
5. Place over medium heat to thicken. Stir constantly, reaching into corners and to the bottom of the pan. Whisk vigorously all the time. Remove from heat when the cream starts to produce bubbles of air that burst
6. Remove from heat and add the 1st half of the butter in 3 times. Stir well each time.
7. Pour into a large dish to accelerate cooling.
8. Cover with plastic wrap to prevent the cream from forming a skin (the plastic wrap must be pressed against the cream).
9. Allow to cool completely to room temperature, or in the refrigerator if you have a thermometer to check the temperature. It should be between 20°C / 68°F and 28°C / 82°F . If you leave it at room temperature, you won’t need a thermometer.
10. Check the temperature of the butter, which should also be at room temperature, between 20°C /68°F and 24°C / 82°F. The butter should be soft, but not like mayonnaise. You can cream it slightly, but you don’t have to.
Once the pastry cream has cooled
1st method
1. Place in the bowl of a bowl stand mixer or in a bowl if using a hand mixer.
2. Whip to a smooth consistency at medium speed 4/6 on a stand mixer such as a Kitchenaid. Scrape the bowl to mix well at the bottom. 
3. Gradually whisk in the butter. Corner the sides and bottom of the bowl from time to time to ensure thorough mixing.
The mousseline cream rises, whitens and becomes frothy and airy.
4. When all the butter has been incorporated, whisk at maximum speed for about 2 minutes.
5. Fill a piping bag and use immediately or refrigerate briefly for a firmer consistency to hold its shape while piping.
2nd method
1. Cream the butter in a bowl of stand mixer, then whip until light and fluffy.
2. Loosen the custard with a whisk to smooth it.
3. Add to the whipped butter, a little at a time, while continuing to whisk.
4. Continue whisking for a further ten minutes.
The mousseline cream is perfect!
PERFECT MOUSSELINE CREAM
I hope this mousseline cream will be useful for you in many cakes.
Perfect and foolproof Mousseline Cream ( French classic cream)
EQUIPEMENTS
- Spatula
INGREDIENTS
For a 20 cm (8 in) x 4.5 cm (1.7 in) cake ring
- 500 ml ( 2 cups )whole milk
- 80 g egg yolks from 4 eggs or
- 2 eggs + 2 egg yolks
- 135 g (2/3 cup) granulated sugar
- 53 g (1.8 oz )cornstarch
- 220 g (7.7 oz )butter 82% fat (2x 3.88 oz)
- ➡️ 110 g (3.88 oz) in the hot pastry cream, and
- ➡️ 110 g (3.8 oz) when cooled
- A vanilla bean
For a 22 cm (8.6 in) x 22 cm (8.6 in) x 5 cm (2 in) square ring mould
- 750 ml (3 cups) whole milk
- 120 g egg yolks (4.23 oz) (from 6 large eggs) or
- 3 eggs + 2 egg yolks
- 200 g (1 cup )granulated sugar
- 80 g (1/2 cup) cornstarch
- 330 g (11.6 oz) butter 82% fat (2 × 5.82 oz)
- ➡️ 165 g (5.82 oz) in the hot pastry cream and
- ➡️ 165 g (5.82 oz) when cooled
- A vanilla bean
PREPARATION
Pastry cream
- You can see the step-by-step method in pictures using the ingredients in the recipe card ➡️ Pastry cream
- Put a little sugar in a saucepan and pour the milk over it. Scrape the seeds from the vanilla pod and put them with the bark into the milk. Adding a little sugar at the start will prevent the cream from sticking to the bottom of the pan.
- Bring to the boil and heat a little without boiling. Remove from heat, cover with cling wrap, and let it infuse for at least 15 minutes.
- When the milk has infused, lightly whiten the egg yolks with the sugar, then add the sifted cornflour. Stir without whisking to avoid creating foam when heating on the stove.
- Bring the milk to the boil and remove just before it rises. Pour half of it through a sieve over the egg yolks. Stir to dilute.
- Add the remaining milk, stir, and pour it back into the saucepan.
- Place over medium heat to thicken. Stir constantly, reaching into corners and to the bottom of the pan. Whisk vigorously all the time.
- Remove from heat when the cream starts to produce bubbles of air that burst.
- Remove from heat and add the 1st half of the butter in 3 times. Stir well each time.
- Pour into a large dish to accelerate cooling.
- Cover with plastic wrap to prevent the cream from forming a skin (the plastic wrap must be pressed against the cream).
- Allow to cool completely to room temperature, or in the refrigerator if you have a thermometer to check the temperature. It should be between 20°C / 68°F and 28°C / 82°F . If you leave it at room temperature, you won't need a thermometer.
- Check the temperature of the butter, which should also be at room temperature, between 20°C /68°F and 24°C / 82°F. The butter should be soft, but not like mayonnaise. You can cream it slightly, but you don't have to.
Once the pastry cream has cooled
1st method
- Place in the bowl of a bowl stand mixer or in a bowl if using a hand mixer.
- Whip to a smooth consistency at medium speed 4/6 on a stand mixer such as a Kitchenaid. Scrape the bowl to mix well at the bottom.
- Gradually whisk in the butter. Corner the sides and bottom of the bowl from time to time to ensure thorough mixing.
- The mousseline cream rises, whitens and becomes frothy and airy.
- When all the butter has been incorporated, whisk at maximum speed for about 2 minutes.
- Fill a piping bag and use immediately or refrigerate briefly for a firmer consistency to hold its shape while piping.
2nd method
- Cream the butter in a bowl of stand mixer, then whip until light and fluffy.
- Loosen the custard with a whisk to smooth it.
- Add to the whipped butter, a little at a time, while continuing to whisk.
- Continue whisking for a further ten minutes.
- The mousseline cream is perfect !
- I hope this mousseline cream will be useful for you in many cakes.
Thank you for your visit to my pastry blog of easy and foolproof recipes, and your comments.
cream, easy recipe, pastry, cakes, Algerian cakes