{"id":26201,"date":"2023-03-18T23:40:18","date_gmt":"2023-03-18T22:40:18","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26201"},"modified":"2025-07-12T13:16:43","modified_gmt":"2025-07-12T11:16:43","slug":"perfect-and-foolproof-mousseline-cream-french-classic-cream","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/perfect-and-foolproof-mousseline-cream-french-classic-cream\/","title":{"rendered":"Perfect and foolproof Mousseline Cream ( French classic cream)"},"content":{"rendered":"
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Mousseline cream Pastry recipe<\/p><\/div>\n<\/div>\n

Airy mousseline cream<\/strong><\/h2>\n
Hello, today we’re talking about a light, airy, mousseline cream<\/span>, which is widely used in many pastries, particularly in the fraisier “French strawberry cake”,<\/strong> paris-brest, \u00e9clair etc… We’re going to talk about. It is often called the fraisier cream.<\/strong><\/span><\/div>\n
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Some people may be put off by the butter in this cream, but I can assure you that it’s delicious and airy, with plenty of texture. It holds up well and it’s the perfect cream for a French strawberry cake! There are other base creams<\/strong> as you can see.<\/div>\n
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\"Mousseline

Light and airy mousseline cream<\/p><\/div>\n

Alternatively, you can opt for a lighter cream, diplomat cream<\/strong> which replaces it in many pastries and fraisier, Napoleon<\/strong>, number cake<\/strong>, etc … <\/span><\/p>\n

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Mousseline cream<\/strong> is a pastry cream <\/strong>to which butter is added and whipped together. When whipped, the mousseline cream becomes clear, airy, and light on the palate.<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n

Tips for making a successful mousseline cream<\/strong><\/h2>\n

The pastry cream should be at room temperature (between 20\u00b0C \/ 68\u00b0F and 28\u00b0C \/ 82\u00b0F).<\/p>\n

You should accelerate the cooling process by placing it in the refrigerator, then take it out and let it return to room temperature. \u26a0\ufe0f If the pastry cream is too cold, the butter will become grainy.<\/p>\n

The butter should also be at room temperature, soft but not mayonnaise-like. (between 20\u00b0C \/ 68\u00b0F and 24\u00b0C \/ 75\u00b0F).<\/p>\n

You can prepare the pastry cream the day before<\/span> and keep it in the fridge. Bring to room temperature before use.<\/p>\n

This recipe of pastry cream “cr\u00e8me p\u00e2tissi\u00e8re”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.<\/p>\n

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.<\/p>\n

\"Mousseline<\/p>\n<\/div>\n

Video<\/a> recipe for mousseline cream<\/strong><\/h2>\n