When it comes to filling and frosting options, It’s always good to have more than one recipe on hand, especially if it’s as simple and easy as this Mousseline Cream. I had been making Cream Puff and eclairs lately and I had always used Pastry Cream. Just recently, I saw this Mousseline Cream recipe that one of the blogger used for her Cream Puff.
I checked the recipe and it’s almost 90% same as Pastry Cream except for 1 ingredient which is butter. The addition of butter made the texture lighter, and as we all know, butter makes pastries or filling taste even better.
I added a bit of a twist to this recipe, I wanted to make it even more lighter, smoother and more fluid. And so, I added whipped cream in it. The texture turned out smoother, it flows like a lava and it is creamier, you can tell the difference from the photos. I like this version better, but it’s really up to you. You can omit the whipped cream or have it, either way, they are both good. Let’s get started!
- 3/4 cup heavy cream (Do not use non fat or skim, or any non dairy like Almond Milk , Soy Milk etc.)
- 1/4 cup + 1 tbsp granulated white sugar
- 2 tablespoons flour
- 1 tsp cornstarch
- pinch of salt
- 3 large egg yolks
- 2 tbsp butter (room temperature)
- 1/2 teaspoon vanilla
- For Whipped Cream option: Add 1/4 – 1/2 cup whipped cream
- Caramel Mousseline Cream – Add 1 tbsp Salted Caramel Syrup.
- Vanilla Mousseline Cream – Same ingredients and steps, just omit Salted Caramel Syrup.
- Chocolate Mousseline Cream – Add 2 tbsp of sifted cocoa powder to dry ingredient or same amount of melted chocolate and add it when the batter starts to thicken.
- Mocha Mousseline Cream – Add 1 teaspoons instant coffee or espresso powder to the hot milk (in step 1)
- If with whipped cream : Add 1/4 – 1/2 cup of whipped cream to any of the flavors. Start with 1/4 cup, add whiiped cream gradually until you get the consistency that you prefer, that would depend normally on what you intent to use the cream for.
- In a saucepan bring the cream just to a boil (just until cream starts to foam up or until the tiniest of bubbles appear on the edge of the pan but do NOT completely boil).
- Mix sugar and egg yolks together until pale in color.
- Sift flour, salt and cornstarch over the egg yolk mixture. Manually whisk until thick and smooth.
- Gradually pour hot cream/milk, whisking constantly to prevent curdling. If necessary pour through a strainer to get rid of the lumps.
- Pour the mixture back into the saucepan you used to warm the milk and cook over low heat until whisking constantly (DO NOT leave as it could curdle easily). Keep whisking constantly for 20 minutes or until the pastry cream becomes thick but NOT lumpy. You still want it smooth and runny. You have over cooked it if you noticed it lifting away from the side or pushing away from the bottom of the pan when you scrape it. Remove from heat and stir in vanilla extract or caramel syrup or melted chocolate (depending on the flavour that you are using).
- If you are cooking in medium heat, this will cook around 3 – 4 minutes. But be very careful if you decide to do this as it could get lumpy easily when you fail to pay close attention to the consistency. Egg yolks could curdle when cooked in too much heat.
- Add in butter and mix until fully melted.
- Scrape the Mousseline Cream into a bowl. Cool to room temperature then cover with cling wrap refrigerate until firm (can be made up to 3 days ahead). Whisk or stir before using to get rid of any lumps that may have formed.
Note (Optional) : To lighten up the mixture, add about 1/4 – 1/2 cup whipped cream once Mousseline Cream has completely cooled. This will make the filling smoother ,lighter and more fluid.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥