Mousseline Cream

Classic recipe and also with the Thermomix.
The mousseline cream or muslin cream is a derivative of custard, like diplomatic cream. The main difference from custard is the addition of butter, which can be incorporated half warm and half cold.

Mousseline cream or muslin cream is the base of the cream Paris-Brest, better known in our parts as the San Giuseppe zeppolone.
But we can use it in cakes with Sponge Cake or to fill profiteroles, to accompany panettone, Easter colomba, and pandoro.
Come with me to discover how to prepare Mousseline cream or muslin cream.

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Cost: Economical
Rest time: 3 Hours
Preparation time: 30 Minutes
Portions: 10
Cooking methods: Slow fire
Cuisine: Italian
Seasonality: All seasons

309.16 Kcal

calories per serving

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Energy 309.16 (Kcal)
Carbohydrates 17.44 (g) of which sugars 13.16 (g)
Proteins 3.45 (g)
Fat 25.56 (g) of which saturated 15.94 (g)of which unsaturated 9.66 (g)
Fibers 0.00 (g)
Sodium 6.15 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 cups whole milk
4 egg yolks
1/2 cup sugar
1 packet vanillin
1/2 cup cornstarch
1 cup butter (cut into pieces at room temperature)

A glance at health

Tools

What we need to make

2 Pots or the Thermomix
1 Bowl
1 Cling film
1 Electric whisk or the Thermomix

Steps

Let’s go to the kitchen to prepare

Preparation with the whisks.
In a pot, heat the milk. In a bowl, whisk the yolks with the sugar, vanilla, and cornstarch using electric whisks.
As soon as the milk boils, remove the pot from the heat and gradually add it to the egg mixture, stirring with the whisks.
Transfer the mixture back to the pot and continue stirring until it thickens.
Then turn off the heat and let it cool for 10 minutes.
After the time has passed, add 125 g of butter and mix with the whisks for about 2 minutes.
Transfer the cream to a bowl and cover with cling film in contact.
Let it cool at room temperature for at least 3 hours.
Once the cream has cooled, add the remaining butter, and whisk again for 2 minutes.
Mousseline cream or muslin cream.
Put the milk, yolks, sugar, vanilla seeds, and cornstarch in the jug, set to Thicken/212°F with the basket instead of the measuring cup.
Let it cool in the jug for 10 minutes with the lid removed.
Add 125 g of butter and mix: 2 min./speed 4.
Transfer the cream to a bowl and cover with cling film in contact.
Let it cool at room temperature for at least 3 hours.
Then clean and dry the jug.
Once the cream has cooled, position the butterfly whisk, and put the cream and the remaining butter in the jug, and whisk: 1 min./speed 4. Remove the butterfly whisk.
and use the cream.
Here’s how to make Mousseline Cream, try it with choux pastry swans