Cream Mousseline - Cafe Osharak

Prep Time:15

Cook Time:10

Chilling Time:30

Course

Dessert

Cuisine

European

In a thick bottom saucepan, heat the milk over medium heat. I like to add the vanilla paste or extract to infuse the milk. Bring it to a steaming while frequently whisking. This will prevent film from forming on the top.
In a separate bowl, using a hand mixer or bollon whisk, whip together egg yolks and sugar until smooth and pale ribbon consistency.
Incorporate the cornstarch: Lower the speed to incorporate the sifted cornstarch. Alternatively, you can fold in the sifted cornstarch.
Slowly pour half of the warm milk into the egg mixture while whisking continuously. This will prevent the eggs from scrambling.
When the milk and egg mixture is completely incorporated, pour it back into the saucepan and cook over medium heat. At this stage, I like to use a wooden spoon stirring constantly, making sure to scrape the corners and the bottom of the pan until it thickens into a smooth custard.
Cover with plastic wrap touching the surface to prevent skin from forming. Let it cool completely before using it.
If you are making the pastry cream ahead of time, you need to store it in the fridge once it is cool enough, but just make sure you take it out to come to room temperature before moving on to the next step.

In a stand mixer, beat the softened butter on high speed until it becomes pale and fluffy (about 3-5 minutes). Whip the softened butter on high speed until very pale and creamy.
Bring the pastry cream to room temperature. Loosen the pastry cream with a whisk. Gradually add the pastry cream to the butter, one spoonful at a time, while beating on medium speed. Continue mixing until fully incorporated and the texture is smooth and airy.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Use only egg yolks: They create a silkier, more flavorful custard. Two yolks per two cups of milk give the perfect spoon-able texture; use six for something thicker and more luxurious. If you dislike the taste of the eggs, reduce it to two yolks or completely eliminate the yolks all together. But you will need to increase the starch amount to reach the much needed thickness. As for the egg whites, save them

Choose cornstarch over flour: Cornstarch thickens without leaving a pasty aftertaste, and it won’t weigh down your cream. Plus, it keeps your recipe gluten-free.

Having just enough sugar: Half a cup per two cups of milk hits that sweet spot—pleasantly rich but not cloying. Bonus: sugar also protects your eggs from curdling during cooking.

Temper the eggs: When combining hot milk with yolks, do it slowly and whisk constantly. This keeps everything smooth and custardy.

Strain the cream: Once thickened, pour it through a fine-mesh sieve to catch any overcooked bits or lumps—professional pastry chefs never skip this step!

Cover with plastic wrap: Press it directly onto the surface of the cream before chilling. This prevents a skin from forming and keeps it silky.

Temperature Matters: The pastry cream and butter must be at the same temperature before combining. If the butter is too cold, the mixture will curdle; if too warm, it will be too soft.

Fixing Curdled Buttercream: If the mixture appears lumpy, continue whipping—it should come together. If needed, warm the bowl slightly to help it emulsify.

For stiffer mousseline cream use equal amount pastry cream and butter. This would be more buttery and will be perfect for piping.

If you prefer softer cream, reduce the the amount of the butter to the half of the amount of the pastry cream. You don't want to go lower than that.

Let the pastry cream cool completely before storing it in the fridge. Sharp temperature changes will build condensation on the top and make it gloopy.

Refrigeration: Store in an airtight container for up to 3 days. Bring to room temperature and re-whip before using.
Freezing: Can be frozen for up to 2 months. Thaw overnight in the fridge, then re-whip before use.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: Cup

Calories: 684kcal

Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!