{"id":125594,"date":"2025-09-17T19:06:32","date_gmt":"2025-09-17T18:06:32","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=125594"},"modified":"2025-09-30T00:06:52","modified_gmt":"2025-09-29T23:06:52","slug":"vanilla-mousseline-cream-foolproof-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-vanilla-mousseline-cream-foolproof-recipe.html","title":{"rendered":"Vanilla Mousseline Cream, Foolproof Recipe"},"content":{"rendered":"<p>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.<\/p>\n<p>follow me to learn exactly how to make mousseline cream step by step, how to troubleshoot it, flavour variations, and how to store or transport it like a pro.<\/p>\n<figure id=\"attachment_56865\" aria-describedby=\"caption-attachment-56865\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56865 size-full\" title=\"Cr\u00e8me mousseline, recette p\u00e2tissi\u00e8re de base\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr\u00e8me-mousseline-recette-de-base.jpg\" alt=\"Tartlet filled with vanilla mousseline cream, topped with fresh raspberries and mint leaves, presented on a white porcelain cake stand\" width=\"800\" height=\"1175\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr\u00e8me-mousseline-recette-de-base.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr\u00e8me-mousseline-recette-de-base-204x300.jpg 204w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr\u00e8me-mousseline-recette-de-base-697x1024.jpg 697w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr\u00e8me-mousseline-recette-de-base-640x940.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption id=\"caption-attachment-56865\" class=\"wp-caption-text\">mousseline cream recipe<\/figcaption><\/figure>\n<h2>What Is Mousseline Cream? The Dreamiest French Filling<\/h2>\n<p>Mousseline cream, or <em>cr\u00e8me mousseline<\/em>, is the ultimate French pastry filling, rich, silky, and irresistibly smooth.<\/p>\n<p>It begins as a <a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-how-to-make-pastry-cream-creme-patissiere-recipe.html\">classic vanilla pastry cream<\/a>, then becomes pure magic with the addition of softened butter, whipped until light and airy.<\/p>\n<p>The result? A cream that melts on the tongue, yet holds its shape beautifully for piping or layering.<\/p>\n<p>Unlike heavy buttercream, mousseline is elegant and subtle in flavour, making it the star of iconic desserts like the fraisier, Paris-Brest, tartlets, and delicate entremets.<\/p>\n<p>Its luxurious texture makes it perfect for special-occasion cakes, but it\u2019s also simple enough to elevate everyday baking.<\/p>\n<p>Whether infused with vanilla, chocolate, praline, or citrus, mousseline cream adds a professional, bakery-style touch to every dessert.<\/p>\n<figure id=\"attachment_46013\" aria-describedby=\"caption-attachment-46013\" style=\"width: 536px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-46013 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/02\/recette-de-fraisier-classique-en-forme-de-coeur.jpg\" alt=\"Heart-shaped fraisier cake filled with mousseline cream and fresh strawberries, covered with pink decorative fondant and adorned with chocolates and sugar flowers\" width=\"536\" height=\"662\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/02\/recette-de-fraisier-classique-en-forme-de-coeur-243x300.jpg 243w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2016\/02\/recette-de-fraisier-classique-en-forme-de-coeur.jpg 536w\" sizes=\"auto, (max-width: 536px) 100vw, 536px\" \/><figcaption id=\"caption-attachment-46013\" class=\"wp-caption-text\"><a href=\"https:\/\/www.amourdecuisine.fr\/article-fraisier-classique-en-forme-de-coeur.html\">recette de fraisier classique en forme de coeur<\/a><\/figcaption><\/figure>\n<h2>Ingredients \u2013 Makes Approx. 400 g of Vanilla Mousseline Cream<\/h2>\n<p>This quantity is ideal for filling:<\/p>\n<ul>\n<li>One 20 cm (8-inch) cake,<\/li>\n<li>Around 8 tartlets,<\/li>\n<li>Or 10\u201312 cupcakes.<\/li>\n<\/ul>\n<h3>Ingredients:<\/h3>\n<ul>\n<li><strong>250 ml whole milk&nbsp;<\/strong>\u2192 For a richer texture and flavour.<\/li>\n<li><strong>2 egg yolks&nbsp;<\/strong>\u2192 Adds richness and smoothness.<\/li>\n<li><strong>50 g granulated sugar&nbsp;<\/strong>\u2192 Sweetens the cream without overpowering it.<\/li>\n<li><strong>30 g cornstarch&nbsp;<\/strong>\u2192 Thickens the base pastry cream evenly and smoothly.<\/li>\n<li><strong>110 to 150 g unsalted butter, softened&nbsp;<\/strong>\u2192 110 g yields a lighter texture; 150 g gives a firmer, pipeable consistency.<\/li>\n<li><strong>1 vanilla bean (or 1 tsp vanilla paste)&nbsp;<\/strong>\u2192 For an authentic aroma and visible vanilla specks.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56864 size-full aligncenter\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/creme-mousseline-recette-de-base-3.jpg\" alt=\"Tartlet filled with vanilla mousseline cream, topped with fresh raspberries and mint leaves, served on a white plate over a floral tablecloth\" width=\"800\" height=\"524\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/creme-mousseline-recette-de-base-3.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/creme-mousseline-recette-de-base-3-300x197.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/creme-mousseline-recette-de-base-3-640x419.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2>Step-by-Step Guide to Making Perfect Vanilla Mousseline Cream<\/h2>\n<h3>1. Prepare the Vanilla Pastry Cream<\/h3>\n<ul>\n<li>Remove the butter from the fridge to soften at room temperature.<\/li>\n<li>Slice open the vanilla bean and scrape out the seeds. Place the seeds and pod in the milk.<\/li>\n<li>Heat the milk gently, then let it <strong>infuse for 1 hour off the heat<\/strong>.<\/li>\n<li>In a large bowl, whisk the <strong>egg yolks and sugar<\/strong> until pale and fluffy.<\/li>\n<li>Sift in the <strong>cornstarch<\/strong> and mix again until smooth.<\/li>\n<li>Remove the vanilla pod and slowly <strong>pour in the warm milk<\/strong> while whisking.<\/li>\n<li>Return the mixture to the saucepan and <strong>cook over medium heat<\/strong>, whisking constantly until thick.<\/li>\n<li>Once thickened, remove from heat and immediately stir in <strong>50 g of the softened butter<\/strong>.<\/li>\n<li>Transfer the cream to a clean bowl and <strong>cover with plastic wrap pressed to the surface<\/strong> to prevent a skin from forming.<\/li>\n<li>Let it <strong>cool completely to room temperature<\/strong>.<\/li>\n<\/ul>\n<h3>2. Incorporate the Remaining Butter<\/h3>\n<ul>\n<li>Once the pastry cream is fully cooled, place it in a stand mixer bowl and <strong>whip for a few seconds<\/strong> to loosen it.<\/li>\n<li>Gradually add the <strong>remaining 60\u2013100 g of butter<\/strong>, little by little, while mixing on medium speed.<\/li>\n<li>Once all the butter is incorporated, <strong>continue whipping for 8\u201310 minutes<\/strong> until the cream is light, smooth, and holds its shape.<\/li>\n<\/ul>\n<figure id=\"attachment_56863\" aria-describedby=\"caption-attachment-56863\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-56863 size-full\" title=\"Cr\u00e8me mousseline, recette p\u00e2tissi\u00e8re de base\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2019\/10\/cr%C3%A8me-mousseline-recette-de-base-1.jpg\" alt=\"Tartlet filled with vanilla mousseline cream being piped with a piping bag, topped with fresh raspberries and mint leaves.\" width=\"800\" height=\"855\"><figcaption id=\"caption-attachment-56863\" class=\"wp-caption-text\">foolproof mousseline cream<\/figcaption><\/figure>\n<h2>Storage &amp; Transport Tips<\/h2>\n<p>&#8211; <strong>How long does it keep?<\/strong>&nbsp;Mousseline cream is best used <strong>within 24 hours<\/strong>. It does not freeze well and should be stored covered, in the fridge, <strong>only once assembled<\/strong>.<\/p>\n<p>&#8211; <strong>Can I make it ahead of time?<\/strong>&nbsp;Yes! Make it the day before, then let it come to room temperature and <strong>re-whip before use<\/strong> to restore its airy texture.<\/p>\n<p>&#8211; <strong>How to transport mousseline cream<\/strong> :<\/p>\n<ul>\n<li>If already piped into a dessert: use a rigid cake box and insulated bag with ice packs.<\/li>\n<li>If transporting separately: place in a piping bag or airtight container inside a <strong>cooler bag<\/strong>. Re-whip lightly before using if needed.<\/li>\n<\/ul>\n<h2>Flavour Variations to Try<\/h2>\n<p>Mousseline cream is incredibly versatile! Here are some delicious flavour options:<\/p>\n<ul>\n<li><strong>Chocolate<\/strong>: Add 100\u2013150 g of melted dark chocolate to the warm pastry cream.<\/li>\n<li><strong>Praline<\/strong>: Mix in 80\u2013100 g of hazelnut or almond praline paste.<\/li>\n<li><strong>Coffee<\/strong>: Dissolve 1 tbsp instant coffee or use coffee extract in the milk.<\/li>\n<li><strong>Lemon<\/strong>: Add zest and 1\u20132 tbsp lemon juice to the cooled cream.<\/li>\n<li><strong>Strawberry or raspberry<\/strong>: Blend in pur\u00e9e (strained), or flavour with fruit powder.<\/li>\n<li><strong>Pistachio<\/strong>: Add 1\u20132 tbsp of pistachio paste.<\/li>\n<\/ul>\n<p>Always add your flavouring to the <strong>pastry cream base before whipping in the butter<\/strong>.<\/p>\n<figure id=\"attachment_38748\" aria-describedby=\"caption-attachment-38748\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-38748 size-full\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/11\/creme-mousseline-pralin%C3%A9e-005.jpg\" alt=\"Bowl of praline mousseline cream, smooth and slightly marbled, placed on a floral napkin with hazelnuts for decoration on a dark wooden table\" width=\"610\" height=\"915\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/11\/creme-mousseline-pralin\u00e9e-005-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2014\/11\/creme-mousseline-pralin\u00e9e-005.jpg 610w\" sizes=\"auto, (max-width: 610px) 100vw, 610px\" \/><figcaption id=\"caption-attachment-38748\" class=\"wp-caption-text\">praline mousseline cream<\/figcaption><\/figure>\n<h2>Tips for a Perfect Mousseline Cream<\/h2>\n<p><strong>&#8211; Let the pastry cream cool properly<\/strong> :&nbsp;If it\u2019s too warm, the butter will melt. Too cold, and it may curdle or separate.<\/p>\n<p><strong>&#8211; Both the pastry cream and butter must be at room temperature<\/strong> :&nbsp;This ensures they emulsify smoothly without splitting.<\/p>\n<p><strong>&#8211; Add the butter in two stages<\/strong> :&nbsp;Add half while the pastry cream is still warm, and the rest once it\u2019s cooled and being whipped. This helps build a smooth, airy structure.<\/p>\n<p><strong>&#8211; Avoid refrigerating mousseline cream after whipping<\/strong> :&nbsp;Cold storage can make it grainy or overly dense. Use it within <strong>24 hours<\/strong>, and only chill once assembled into your final dessert.<\/p>\n<h2>Common Problems &amp; How to Fix Them<\/h2>\n<p><strong>&#8211; Cream has split or turned grainy<\/strong> :&nbsp;This usually results from a temperature mismatch. To fix it, <strong>gently warm the bowl over a bain-marie<\/strong> while whipping to help it re-emulsify.<\/p>\n<p><strong>&#8211; Cream is too runny<\/strong> :&nbsp;Could be due to undercooked pastry cream or warm butter. Chill briefly and re-whip, or add a spoonful of whipped cream for structure.<\/p>\n<p><strong>&#8211; Strong buttery taste<\/strong> :&nbsp;Use 110 g of butter instead of 150 g, and <strong>balance the flavour with strong vanilla, praline, or citrus zest<\/strong>.<\/p>\n<h2>Other desserts to try<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-classic-french-crepes-easy-recipe.html\">French crepes easy recipe<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-melt-in-your-mouth-strawberry-jam-shortbread-cookies-sable-sandwich.html\">Strawberry Jam Shortbread Cookies : sabl\u00e9 sandwich<\/a><\/li>\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-nutella-a-decadent-chocolate-hazelnut-spread.html\">Homemade Nutella: Chocolate-Hazelnut Spread<\/a><\/li>\n<\/ul>\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 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7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\" \/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewBox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Foolproof Vanilla Mousseline Cream Recipe<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\"\tdata-tr-default-rating=\"0\"\t>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"5\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t5 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"4\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t4 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"3\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t3 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"2\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t2 Stars\t\t\t<\/span>\t\t<\/i>\t<\/span>\t\t<span class=\"tasty-recipes-rating\" >\t\t<i class=\"checked\" data-rating=\"1\">\t\t\t<span class=\"tasty-recipes-rating-solid\" data-tr-clip=\"0\">\t\t\t\t<svg class=\"tasty-recipes-svg\" width=\"18\" height=\"17\"><use href=\"#wpt-star-full\" \/><\/svg>\t\t\t<\/span>\t\t\t<span class=\"tasty-recipes-screen-reader\">\t\t\t\t1 Star\t\t\t<\/span>\t\t<\/i>\t<\/span><\/span><\/p>\n\t\t\t\t\t\t\t\t\t\t<p><span style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">20 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"400\" data-unit=\"g\">400 g<\/span> <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-vanilla-mousseline-cream-foolproof-recipe.html\/print\/125595\" target=\"_blank\" data-tasty-recipes-customization=\"\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>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.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\" data-pm-slice=\"0 0 []\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293ce3\" id=\"ingredient_checkbox_69f8e1e293ce3\" aria-label=\"250 ml whole milk\"><label for=\"ingredient_checkbox_69f8e1e293ce3\"><\/label><\/span><strong><span data-amount=\"250\">250<\/span> ml whole milk<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293ceb\" id=\"ingredient_checkbox_69f8e1e293ceb\" aria-label=\"2 egg yolks\"><label for=\"ingredient_checkbox_69f8e1e293ceb\"><\/label><\/span><strong><span data-amount=\"2\">2<\/span> egg yolks<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293cf1\" id=\"ingredient_checkbox_69f8e1e293cf1\" aria-label=\"50 g sugar\"><label for=\"ingredient_checkbox_69f8e1e293cf1\"><\/label><\/span><strong><span data-amount=\"50\" data-unit=\"g\">50 g<\/span> sugar<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293cf5\" id=\"ingredient_checkbox_69f8e1e293cf5\" aria-label=\"30 g cornstarch\"><label for=\"ingredient_checkbox_69f8e1e293cf5\"><\/label><\/span><strong><span data-amount=\"30\" data-unit=\"g\">30 g<\/span> cornstarch<\/strong><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293cfc\" id=\"ingredient_checkbox_69f8e1e293cfc\" aria-label=\"110 g butter (you can increase up to 150 g for a firmer cream)\"><label for=\"ingredient_checkbox_69f8e1e293cfc\"><\/label><\/span><strong><span data-amount=\"110\" data-unit=\"g\">110 g<\/span> butter<\/strong> <em>(you can increase up to <span data-amount=\"150\" data-unit=\"g\">150 g<\/span> for a firmer cream)<\/em><\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f8e1e293d01\" id=\"ingredient_checkbox_69f8e1e293d01\" aria-label=\"1 vanilla bean (or vanilla paste)\"><label for=\"ingredient_checkbox_69f8e1e293d01\"><\/label><\/span><strong><span data-amount=\"1\">1<\/span> vanilla bean<\/strong> <em>(or vanilla paste)<\/em><\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69f8e1e294170_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69f8e1e294170_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\" data-pm-slice=\"0 0 []\">Remove the butter from the fridge so it comes to <strong>room temperature<\/strong> before incorporating it.<\/li>\n<li id=\"instruction-step-2\">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.<\/li>\n<li id=\"instruction-step-3\">Heat the milk, then <strong>let it infuse off the heat for 1 hour<\/strong>.<\/li>\n<li id=\"instruction-step-4\">In a large mixing bowl, <strong>whisk the egg yolks and sugar<\/strong> until pale and combined.<\/li>\n<li id=\"instruction-step-5\">Sift in the <strong>cornstarch<\/strong> and whisk again.<\/li>\n<li id=\"instruction-step-6\">Remove the vanilla pod from the milk and <strong>gradually pour the warm vanilla milk<\/strong> into the egg mixture while whisking constantly.<\/li>\n<li id=\"instruction-step-7\">Pour everything back into the saucepan and bring to a <strong>boil while whisking continuously<\/strong>, until the cream thickens.<\/li>\n<li id=\"instruction-step-8\">Once thickened, <strong>add 50 g of butter<\/strong> and stir to combine.<\/li>\n<li id=\"instruction-step-9\">Transfer the cream to a clean bowl and <strong>cover with plastic wrap directly touching the surface<\/strong> to prevent a skin from forming.<\/li>\n<li id=\"instruction-step-10\">Let the cream cool <strong>completely to room temperature,<\/strong>\u00a0it must not be warm or cold from the fridge.<\/li>\n<li id=\"instruction-step-11\">Place the cooled cream in the bowl of a stand mixer and <strong>whip briefly<\/strong> to soften it, as it will have thickened while cooling.<\/li>\n<li id=\"instruction-step-12\"><strong>Gradually add the remaining 60 g of butter<\/strong>, a little at a time, while continuing to whisk at medium speed.<\/li>\n<li id=\"instruction-step-13\">Once all the butter has been added, <strong>continue whisking for about 10 more minutes<\/strong> until the mousseline cream is light and stable.<\/li>\n<li id=\"instruction-step-14\">The mousseline cream is now ready to use. <strong>It should hold its shape when you lift the whisk.<\/strong><\/li>\n<li id=\"instruction-step-15\">Use immediately if possible, <strong>it keeps for up to 24 hours in the fridge<\/strong>, well covered.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">10 min<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">10 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">desserts<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">french cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">100 g<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">360 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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. follow me to learn exactly how to make mousseline cream step by step, how to troubleshoot it, flavour variations, and how to store or transport it like a pro. What&#8230;<\/p>\n","protected":false},"author":2,"featured_media":125593,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13435,13329],"tags":[13415,13466,13315],"class_list":["post-125594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basic-pastry-recipes","category-birthdays-celebrations-and-layer-cakes","tag-butter","tag-cornstarch","tag-eggs"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vanilla Mousseline Cream, Foolproof Recipe<\/title>\n<meta name=\"description\" content=\"Smooth and airy praline mousseline cream, perfect for filling tarts, cakes or choux. Easy recipe with tips, variations and storage advice\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-vanilla-mousseline-cream-foolproof-recipe.html\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vanilla Mousseline Cream, Foolproof Recipe\" \/>\n<meta property=\"og:description\" content=\"Smooth and airy praline mousseline cream, perfect for filling tarts, cakes or choux. 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