Description
Light, silky and rich in flavour, vanilla mousseline cream is a classic French filling perfect for tarts, layer cakes, fraisier, or even piped into cupcakes.
Ingredients
Scale
- 250 ml whole milk
- 2 egg yolks
- 50 g sugar
- 30 g cornstarch
- 110 g butter (you can increase up to 150 g for a firmer cream)
- 1 vanilla bean (or vanilla paste)
Instructions
- Remove the butter from the fridge so it comes to room temperature before incorporating it.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Place both the seeds and the pod in a saucepan with the milk.
- Heat the milk, then let it infuse off the heat for 1 hour.
- In a large mixing bowl, whisk the egg yolks and sugar until pale and combined.
- Sift in the cornstarch and whisk again.
- Remove the vanilla pod from the milk and gradually pour the warm vanilla milk into the egg mixture while whisking constantly.
- Pour everything back into the saucepan and bring to a boil while whisking continuously, until the cream thickens.
- Once thickened, add 50 g of butter and stir to combine.
- Transfer the cream to a clean bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.
- Let the cream cool completely to room temperature — it must not be warm or cold from the fridge.
- Place the cooled cream in the bowl of a stand mixer and whip briefly to soften it, as it will have thickened while cooling.
- Gradually add the remaining 60 g of butter, a little at a time, while continuing to whisk at medium speed.
- Once all the butter has been added, continue whisking for about 10 more minutes until the mousseline cream is light and stable.
- The mousseline cream is now ready to use. It should hold its shape when you lift the whisk.
- Use immediately if possible — it keeps for up to 24 hours in the fridge, well covered.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: desserts
- Cuisine: french cuisine
Nutrition
- Serving Size: 100 g
- Calories: 360 kcal