Mousseline Cream
Ingredients
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- 1
Pastry cream: boil the milk and vanilla. Whisk the yolks, sugar and starch until pale. Temper, cook at a boil for 2 min. Transfer, cover with film.
- 2
Let the pastry cream come back to room temperature, between 20 and 22°C.
- 3
Softened butter, at the same temperature as the cream (20 to 22°C).
- 4
Loosen the pastry cream in the mixer (whisk, speed 2).
- 5
Work in the butter in 3-4 additions, whisking on speed 2.
- 6
The cream should be smooth, airy and glossy. If it turns grainy, keep whisking.
- 7
Pipe immediately.
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Per 100g
Allergens
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