Mousseline Cream
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This silky and decadent mixture of pastry cream and butter is a true delight for the taste buds. Used as a key element in famous pastries like cream puffs ''choux à la crème'', Fraisier, Paris-Brest, Tropézienne, and croquembouche, Crème Mousseline adds a rich and creamy touch to any dessert. The combination of rich butter and luscious pastry cream creates a heavenly texture that is simply irresistible.
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Sunday's treat
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- Pate a choux recipe yields 18 large choux. Either way, the mousseline cream recipe can be tripled, or freeze remaining pastry choux.
Mousseline Cream
- Soak gelatin in cold water to soften, and drain. Bring to a boil milk, sugar and vanilla. Turn off heat, cover and let infuse for 15 min. Meanwhile, mix egg yolks with remaining sugar, add flour and corn starch. Reheat milk and temper yolk mixture with a third of the hot milk and pour mixture back to the saucepan, whisk well – bring to boil and cook for 2 minutes whisking constantly. Remove custard from heat, add the softened gelatin and the cubed butter – smooth out custard using an immersion blender.
- Transfer custard onto a frozen tray lined with plastic film and cover with plastic wrap in contact with the custard. Top with ice pack and place in the refrigerator.
- When custard is completely chilled, transfer to the mixing bowl and whip on high speed with the whisk attachment. Pour melted and still warm butter into the running custard and beat until smooth and airy.
Preparing Choux
- Slice tops off. For an elegant finish, carve tops using a fluted cookie cutter. Dust with powdered sugar.
Filling Puffs
- Flatten pate a choux membranes left inside puffs. Fill choux generously, add tops. Refrigerate choux à la crème for an hour.
Storage
- Mousseline cream puffs can be stored a couple of days in the refrigerator or stored in the freezer for up to a month.
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