Mousseline cream, or crème mousseline, is a luxurious French pastry cream renowned for its rich texture and versatility as far as desserts go.
By blending traditional pastry cream (crème pâtissière) with softened butter, this cream achieves a silky consistency that’s both stable and tasty, making it a favorite among pastry chefs.
What is Mousseline Cream?
At its core, mousseline cream is an enriched version of pastry cream. The process involves preparing a classic crème pâtissière—a thickened custard made from:
- milk
- egg yolks
- sugar
- and a starch like cornstarch or flour.
Once cooled, a generous amount of softened butter is whipped into the pastry cream, resulting in a smooth, airy texture that’s perfect for both piping and layering.
This combination not only enhances the flavor but also provides a firmer structure, allowing the cream to hold its shape in intricate dessert designs.
Uses in Pastry and Desserts
Mousseline cream’s stability and rich taste make it an ideal filling and frosting for a variety of pastries:
- Choux Pastries – It’s commonly used to fill éclairs, cream puffs, and the classic Paris-Brest, adding a decadent touch to these light pastries. seriouseats.com
- Layered Cakes – Desserts like the Fraisier—a strawberry-filled sponge cake—benefit from mousseline cream’s ability to hold layers together while providing a delicious mouthfeel. foodandwine.com
- Tarts and Pies – It serves as a base for fruit tarts, complementing the tartness of fruits with its creamy sweetness.
- Decorative Piping – Thanks to its firm yet pliable texture, mousseline cream is excellent for decorative piping, allowing pastry chefs to create intricate designs that maintain their form.
How to Make Mousseline Cream
Creating mousseline cream involves a few precise steps to ensure the perfect texture and flavor:
1. Prepare the Pastry Cream.
- Ingredients:
- 500 ml whole milk
- 1 vanilla bean (or 1.5 teaspoons vanilla paste)
- 4 large egg yolks
- 60 grams caster sugar
- 40 grams cornstarch
- 50 grams unsalted butter (softened)
- Instructions:
- Heat the milk and vanilla in a saucepan until it begins to simmer.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
- Remove from heat and stir in the softened butter until fully incorporated.
- Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool to room temperature.
2. Add the Butter.
Ingredients:
- 200 grams unsalted butter (softened)
Instructions:
- Once the pastry cream has cooled, beat the softened butter until light and fluffy.
- Gradually add the cooled pastry cream to the whipped butter, beating continuously until the mixture is smooth and homogenous.
- Use immediately as a filling or frosting, or refrigerate for later use. If chilled, allow it to soften slightly and re-whip before application.
For a visual guide on making mousseline cream, you might find this tutorial helpful:
Tips for Success
- Temperature Matters – Ensure that both the pastry cream and butter are at room temperature before combining. This prevents the mixture from curdling or separating.
- Flavor Variations – While vanilla is traditional, you can infuse the milk with other flavors like our chocolates, coffee, citrus zest, or liqueurs to customise your mousseline cream.
- Storage – Mousseline cream can be stored in the refrigerator for up to 3 days. Before using, let it come to room temperature and re-whip to restore its smooth texture.
Adding mousseline cream into your desserts elevates them with a touch of French elegance.
So get creative and add some of our premium chocolates to your own unique mousseline cream.