Le Cordon Bleu

Crème Mousseline

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
Another derivative, crème mousseline is made by adding butter to crème pâtissière.

As a final note on crème pâtissière, most modern recipes use egg yolks exclusively; however, Lacam’s recipe for crème pâtissière à l’ancienne in Le Mémoriale Historique de la Pâtisserie (1892) calls for whole eggs.

© 2010 All rights reserved. Published by Le Cordon Bleu.