Vanilla mousseline cream – Road to Pastry
Many modern cakes are filled with a mousseline cream. It is derivated from pastry cream, but it is less jelly, way more “creamy” and soft. Mainly because it con
Ingredients
- Milk
- Egg yolks ((4))
- Granulated sugar
- Corn starch
- Vanilla bean (split)
- Unsalted butter
- Unsalted butter (room temperature)
- Kirsch (optional)
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