Crème Mousseline

Preparation info
  • Makes

    4 cups

    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

Mousseline is one of the best fillings for a cake and surprisingly underrated. It is also easy to flavor with thick fruit purees, nut pralines, spirits, coffee, chocolate, and vanilla.

Ingredients

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

Method

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