Creme Mousseline Recipe
Makes 4 Cups
Ingredients:
2 1/2 cups Pastry Cream
3/4 pound butter (cold & sliced)
Method:
In a stand mixer fitted with the paddle attachment, combine ingredients.
Beat on med speed for about 10 minutes or until a smooth consistency has been reached.
The mixture should be light and fluffy.
Can be stored in the refrigerator for 3 days.
Variations:
Coffee Mousseline:
Beat 2 teaspoons espresso into Mousseline.
Chocolate Mousseline:
Melt 6 ounces chocolate, and beat into Mousseline.
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Video Transcript - click to open
Hi everyone! Welcome back to Le Gourmet TV. So we're going to make a Crème Mousseline recipe today, and for this you need a base of pastry crème which I just happened to have a little bit extra in my fridge, and we put this into the bowl of a stand mixer. And to that we're going to add three-eighths of a pound of cold butter that we've just sort of sliced up, so in as well, and the paddle attachment is the one we're going to use for this.
Now you could do this with a hand blender, but a stand mixer just makes the whole process so much simpler and a little bit easier on your wrist and back. So the idea with this is you want to incorporate the butter and the pastry crème together. You want to get a nice even mixture, nice and fluffy and it's going to take on medium speed about 10 minutes.
So if you are looking for the full recipe and you're watching this video on one of our syndication partners, come on back to www.legourmet.tv and click in the lower corner of the video, and a new page will open with the recipe, and a 4x6 downloadable PDF recipe file.
So we are halfway through the mixing process. We switch from the paddle to the wire whisk attachment just to make sure that we can get it as smooth as we wanted it. So our Crème Mousseline is done, and I am sure that some people out there are saying, what is it? What's it for? Never heard of it. This is a great filling for between layer cakes, and from this base you can flavour it with just about anything. You can flavour it with chocolate, coffee, berry mixtures, nut mixtures, almond paste would go really great in here.
So take this recipe, and next time you're looking for filling for between two layer cakes, think about Crème Mousseline. Hope you enjoyed this. Thanks for stopping by and I will see you again soon.
Now you could do this with a hand blender, but a stand mixer just makes the whole process so much simpler and a little bit easier on your wrist and back. So the idea with this is you want to incorporate the butter and the pastry crème together. You want to get a nice even mixture, nice and fluffy and it's going to take on medium speed about 10 minutes.
So if you are looking for the full recipe and you're watching this video on one of our syndication partners, come on back to www.legourmet.tv and click in the lower corner of the video, and a new page will open with the recipe, and a 4x6 downloadable PDF recipe file.
So we are halfway through the mixing process. We switch from the paddle to the wire whisk attachment just to make sure that we can get it as smooth as we wanted it. So our Crème Mousseline is done, and I am sure that some people out there are saying, what is it? What's it for? Never heard of it. This is a great filling for between layer cakes, and from this base you can flavour it with just about anything. You can flavour it with chocolate, coffee, berry mixtures, nut mixtures, almond paste would go really great in here.
So take this recipe, and next time you're looking for filling for between two layer cakes, think about Crème Mousseline. Hope you enjoyed this. Thanks for stopping by and I will see you again soon.
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