Creme Mousseline
A silky smooth french cream perfect for cakes, filling, and other desserts.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large egg yolks
- 1/4 cup Cornstarch
- 2 Cups Half and half ((480ml))
- 1/3 Cup Granulated sugar ((70g))
- 1 Vanilla pod (or vanilla extract, paste)
- 1 1/4 Cup Unsalted butter softened cut into 1-inch pieces ((280g))
Instructions
- 1
Mix the egg yolks with the cornstarch then slowly drizzle 1/3 cup of half-and-half into the bow while stirring.
- 2
Place the remaining half-and-half, sugar, and vanilla in a medium-sized pan and place over medium heat.
- 3
Once the liquid starts to simmer, remove from heat and drizzle 4 tablespoons into the egg yolk mixture while stirring. Run the yolk mixture through a sieve over a clean bowl.
- 4
Return the pan back over the stove to medium heat, and pour the egg yolk mixture into the pan.
- 5
Using a wooden spoon or a rubber spatula, cook the cream while constantly stirring, until thickened. About 60-90 seconds.
- 6
Remove from heat, and place the pastry cream into a large bowl. Cover the surface with plastic wrap and cool to room temperature.
- 7
Place the now room-temperature pastry cream in a bowl of a stand mixer and whisk on medium speed.
- 8
Add the butter one piece at a time increasing speed to medium-high and then to high as you add the butter.
- 9
Once the butter is fully incorporated, the creme is ready to be used.