Jeni Wright, Eric Treuille, Le Cordon Bleu

Mousseline

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A term used to describe a very rich mousse-like mixture, usually with whipped cream added to it. Crème mousseline is crème pâtissière enriched with butter.

© 1996 All rights reserved. Published by Le Cordon Bleu.