Culinary Institute of America

Pistachio Mousseline

Preparation info
  • Makes

    1

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Italian Buttercream

Method

  1. Combine the buttercream and pistachio paste in a bowl and mix with a rubber spatula until well combined.
  2. Fold in the pastry cream. Do not overmix.
  3. Add a very small amount of food color, if you like.
  4. Reserve under refrigeration, with plastic wrap directly onthe surface of the mousseline, until needed. This will keep for up to 3 days.
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