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Powder mix for mousseline cream.
Perfect for millefeuille, fraisier, Saint Honoré, and more, this mix delivers a creamy, light texture with a well-balanced milky vanilla flavor.
Quick and easy to prepare, it can be enhanced with alcohol, flavor pastes, or other liquids.
The finished mousseline is easy to slice and suitable for freezing.
Not intended for baking.
Comes in a resealable pack to ensure freshness and optimal preservation.
Standard dosage: 400 to 550 g per 1 litre of cold water, depending on the desired consistency.
Pour 1 litre of cold water into the mixer bowl, add 400 g of the mousseline mixture and mix for 1 minute on the lowest speed. Scrape the mousseline cream from the sides of the mixer bowl and return it to the centre, then continue beating on high speed for 4 minutes.
For a creamier mousseline, you can replace 1/4 litre of cold water with cold semi-skimmed or whole milk.
For a firmer mousseline, you can increase the amount of mousseline mixture by 100 to 150 g per litre of water.
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