Mousseline Cream
Ingredients
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- 1
Pastry cream: bring the milk and vanilla to a boil. Whiten the yolks, sugar and starch. Temper, cook to a boil for 2 min. Transfer, cover with plastic wrap.
- 2
Bring the pastry cream to 35-40°C.
- 3
Soft butter (same temperature as the cream).
- 4
Loosen the pastry cream in the mixer (whisk on speed 2).
- 5
Work in the butter in 3-4 additions, whisking on speed 2.
- 6
The cream should be smooth, aerated and glossy. If it breaks, keep whisking.
- 7
Pipe immediately.
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Per 100g
Allergens
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