Mousseline cream is a variation of pastry cream enriched with butter to give it a soft, velvety consistency, ideal for filling fraisiers.
Ingredients
250 ml whole milk
1 vanilla bean (or 1 teaspoon vanilla extract)
2 egg yolks
60 g sugar
25 g cornstarch
150 g butter, at room temperature
Instructions
- Infuse the Vanilla: Heat the milk in a saucepan with the split vanilla bean and its seeds (or add vanilla extract if not using a bean). Let it infuse for a few minutes off the heat to let the vanilla flavor develop fully.
- Prepare the Egg Mixture: In a mixing bowl, whisk the egg yolks with the sugar until the mixture becomes pale and fluffy. Add the cornstarch and mix well to prevent lumps.
- Cook the Pastry Cream: Slowly pour the warm vanilla-infused milk into the egg mixture while whisking constantly. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens and has a smooth texture.
- Incorporate Butter (Part 1): Remove the cream from the heat and add 75 g of butter. Stir until the butter melts into the cream. Transfer the cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow it to cool completely.
- Incorporate Butter (Part 2): Once the cream has cooled to room temperature, beat the remaining butter (75 g) until creamy. Gradually add the butter into the cream, whisking until the mixture is light and fluffy.
Tips for a Perfect Texture
If the mousseline cream is too firm, beat it briefly to restore a smooth consistency before filling the fraisier.
Make sure the butter and the cream are at the same temperature to avoid curdling.
