Servings: 3.5 cups
Equipment
Ingredients
- 2 cups milk ~480g
- 4 egg yolks medium or large (about 60-70g)
- 4 tablespoons cornstarch ~40g
- 7 tablespoons sugar ~87g
- 2 teaspoons vanilla extract
- 2 tbsp unsalted butter ~28g, for pastry cream
- 8 oz unsalted butter ~226g, for whipping
Instructions
Make Pastry Cream
- Boil Milk: In a pot, mix milk with vanilla extract and half the sugar, and heat until almost boiling.2 cups milk, 2 teaspoons vanilla extract, 7 tablespoons sugar
- Prep Yolks: Whisk yolks in a bowl, then mix in cornstarch and the remaining sugar.4 egg yolks, 4 tablespoons cornstarch
- Temper Eggs: Gradually add a few tablespoons of hot milk to the yolk mixture, whisking constantly to avoid curdling. Repeat until all milk is incorporated.
- Thicken Cream: Return mixture to the pot and cook on low/medium heat, stirring constantly, until it thickens and bubbles (2-4 minutes).
- Off Heat Whisking: Once thick, remove from heat and whisk for another minute.
- Add Butter: Stir the cold butter into the mixture until melted and integrated.2 tbsp unsalted butter
- Taste and Adjust: Taste the cream and add more sugar or vanilla if needed.
- Chill: Cover with plastic wrap touching the cream's surface to avoid crust formation. Cool until it's at room temperature, either on the counter or use the fridge or a cold water bath to speed things up.
Prep Butter
- Soften Butter: Remove butter from the fridge, cut into chunks, and let it reach room temperature to ensure it's soft but not melted.8 oz unsalted butter
Combine
- Whip Butter: Whip the softened butter in a mixing bowl on medium speed for 20-30 seconds until airy.
- Mix with Pastry Cream: Gradually add the pastry cream to the whipped butter, mixing continuously until fully incorporated and smooth.
- Adjust Flavor: Taste and adjust by adding more powdered sugar or vanilla if needed.
- Refrigerate: If the mousseline cream needs to hold shape for piping, refrigerate it for an hour to firm up; otherwise, you can use it immediately.
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