Crème Mousseline

• 2½ cups Pastry Cream, cooled
• ¾ pound cold butter, sliced

In a bowl, combine the pastry cream and butter. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for about 10 minutes, or until all the butter is incorporated and the mixture is light and fluffy.

Mousseline can be stored in a cool place for up to 24 hours or in the refrigerator for 3 days. If stored in the refrigerator, beat it with a paddl