This French classic cream is an essential component of the most famous French desserts: Paris-Brest, Tarte Tropézienne, Fraisier cake, etc. Crème mousseline is a crème pâtissière whisked with butter for a long time until the texture is divinely foamy and airy.
A little secret... It is said that the key to success with crème mousseline is to make sure that the softened butter and the crème pâtissière are the same temperature.
Method for Crème Mousseline:
Before starting this Crème Mousseline recipe, organise the ingredients to make crème pâtissière.
Cut the vanilla pod lengthwise...
... and place in a saucepan, together with the milk. Bring to a boil.
In a mixing bowl, tip the whole eggs and egg yolks.
Add the castor sugar and combine with a whisk.
Blanch the preparation.
... beating vigorously with a whisk. The preparation should be pale and fluffy.
Add the sifted flour (or crème pâtissière powder).
When the milk starts boiling...
... pour on top of the blanched eggs.
Transfer the preparation into the saucepan used to boil the milk...
... and cook over medium heat for 4 or 5 minutes, stirring constantly. Make sure that the cream does not stick to the bottom of the pan.
The crème pâtissière is ready when it has a thick consistency.
Transfer into a cold recipient.
To prevent the formation of a crust, cover the surface of the cream with cling film.
Alternatively, you can sprinkle the surface with small knobs of butter.
For the crème mousseline: For crème mousseline you need to add softened butter to crème pâtissière. Place the cold pastry cream in the food mixer recipient. With a base of 250 grams of butter, you need to weigh 500 grams of cold pastry cream. The butter will always be half of the quantity of crème pâtissière.
Whish the pastry cream until homogeneous.
Add the softened butter with a spoon...
... and whisk until completely incorporated. The cream and butter should be at room temperature to ensure perfect results.
The crème mousseline is ready to be use at this stage. A crème mousseline with intense notes of vanilla is a key component of the classic Fraisier cake. I recommend adding a dash of amber rum and/or a few drops of strawberry flavour for a unique taste.