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.