Mousseline Cream

Mousseline Cream (Patsry Cream + Butter)

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


  • 500 g Milk
  • 150 g Oz Sugar
  • 80 g of egg yolk
  • 50 g of cornstarch
  • 220 g of better
  • Vanilla


  • In a saucepan, bring the milk, 75 g Sugar and the vanilla to a boil over medium heat.
  • In a small bowl Whisk the egg yolks and 75 g of sugar,  Add cornstarch, and mix until smooth and free of lumps.
  • Add the heated milk to the egg yolks mixture gradually with stirring, return in the saucepan, put it on the oven for 1 minute, keep stirring until the pastry cream becomes thick,
    Pastry Cream
  • add 110 g of butter to the previous mixture, while it is well incorporated in the pastry cream, put the whole mixture in a bowl and cover it with plastic wrap on the surface.Pastry Cream
    Pastry Cream
    Pastry Cream
    Pastry Cream
  • put it in the fridge until the temperature of the Pastry Cream reaches 86 F(30 C).
  • In a mixer bowl  add 110 g of butter and mix until it becomes creamy.
    Mousseline Cream
  • Add ¼ of the cold pastry cream to the creamy mixture  while wiping, and then add the rest on 3 times.( best to use the Balloon whip of your stand mixer).Mousseline Cream

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