Vanilla mousseline cream
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 contains a ridiculous amount of butter!!!
Keywords
- Vanilla mousseline cream
- Vanilla
- mousseline
- cream
- Road to Pastry
- Road
- to
- Pastry
- Creams
- custards and sauces
- Butter
- Egg yolks
- Milk
- Mousseline cream
- blog
- recipe
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Hand mixer
- Measuring spoon
- Plastic wrap
- Airtight container
Ingredients
- Milk
- Egg yolks ((4))
- Granulated sugar
- Corn starch
- Vanilla bean (split)
- Unsalted butter
- Unsalted butter (room temperature)
- Kirsch (optional)
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