CREME
MOUSSELINE
baranbakery.com
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Crème Mousseline is a buttercream made of pastry cream and whipped butter. Use it to frost cakes and cupcakes or for European style tortes and pastries.
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egg yolks granulated sugar cornstarch sea salt whole milk salted butter vanilla bean paste unsalted butter
Ingredients
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STEP 1:
Whisk together the egg yolks, sugar, cornstarch and salt aggressively until smooth. In a saucepan, heat milk until it comes to a simmer.
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STEP 2:
Stream half of the milk into the egg mixture while whisking. Dump the whole mixture back in saucepan and cook while whisking as it thickens.
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STEP 3:
Whisk aggressively for a minute after it begins to stick to the pan. Remove from heat and pour into a bowl with butter and vanilla.
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STEP 4:
Allow the heated pastry cream to melt the butter and gently whisk until smooth. Cover and allow to cool to room temperature.
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STEP 5:
Whisk the butter in the bowl of a stand mixer on full speed for 5 min. Lower to medium-low and add the cooled pastry cream in 4 increments.
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STEP 6:
Add flavors you want and mix. Use immediately to frost cakes/cupcakes or refrigerate and bring to room temperature when needed.
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baranbakery.com
Full Recipe