This cream is a derived of the pastry cream. There is butter in addition so that the cream is smoother. You could use this mousseline cream to make fraisier, stuffed pastry, puffs, … You also could flavored the cream.
- 125g butter
- 1 vanilla bean
- 25cl whole milk
- 2 eggs yolks
- 75g sugar
- 25g maïzena
Several hours before making the recipe, get out the butter in order it will be softened.
Boil the milk and the vanilla bean in a saucepan. Meanwhile, whisk the eggs with the sugar until the mixture whitens. Add the maïzena and continue to whisk. Add the boiling milk and whisk again. Pour the mixture back to the sauce pan and cook over a low heat, stirring constantly until it thickened. Dispose in a bowl and add the half of the butter. Let the cream cool off. When the cream is under 40°C, combine the rest of the butter.