Mousseline Cream Recipe (Crema Mousseline)
Category: Desserts
Serves: 1 (Approx. 500g of Mousseline Cream)
Mousseline cream is a silky, smooth pastry cream enriched with butter and a hint of orange liqueur. Its velvety texture and flavor make it an excellent filling for cakes, pastries, or served simply with fresh fruits. This elegant cream brings a touch of luxury to any dessert spread.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole milk | 375g |
| Fresh liquid cream | 125g |
| All-purpose flour | 20g |
| Cornstarch (corn flour) | 20g |
| Egg yolks | 120g |
| Granulated sugar | 140g |
| Fine salt | 1g |
| Vanilla bean (half pod) | ½ pod |
| Lemon zest | 1 zest |
| Butter (unsalted) | 100g |
| Orange liqueur (e.g., Cointreau) | 50g |
Instructions:
-
Infuse the Milk: In a medium-sized saucepan, pour in the whole milk and add the lemon zest and the seeds scraped from the vanilla bean pod. Bring the milk mixture to a gentle boil over low heat, allowing the flavors to infuse.
-
Prepare the Dry Ingredients: In a separate bowl, sift the all-purpose flour and cornstarch. Mix these dry ingredients together and add the sugar. Whisk them together to combine evenly.
-
Temper the Eggs: Once the milk begins to boil, remove the saucepan from heat. Take a small amount of hot milk and gradually add it to the dry ingredients, whisking continuously. Once combined into a smooth paste (similar to a roux or béchamel), slowly whisk in the egg yolks, ensuring they don’t scramble.
-
Cook the Cream: Slowly pour the rest of the hot milk into the mixture while continuously stirring with a whisk. Return the saucepan to the heat, and cook on low, whisking constantly, until the mixture thickens and begins to boil. This should take a few minutes.
-
Cool the Cream: When the cream reaches a pudding-like consistency, remove from the heat. Transfer it into a bowl and place the bowl into an ice-water bath to rapidly cool it. Stir the cream every 2-3 minutes to help it cool evenly and prevent a skin from forming.
-
Incorporate the Butter: While the cream cools, briefly melt the butter in a double boiler or microwave until it reaches about 26°C (79°F). Add the butter to the cooled cream, stirring gently until it’s fully incorporated, resulting in a smooth and creamy texture.
-
Add the Orange Liqueur: Gradually mix in the orange liqueur in three additions, whisking well between each pour. This will give the cream a lovely, aromatic flavor and a glossy finish.
-
Final Texture and Storage: Once all the ingredients are combined and the cream is smooth, transfer the mousseline cream to an airtight container. Refrigerate it for a few hours before using to allow the flavors to meld together and the cream to firm up slightly.
Serving Suggestions:
Mousseline cream is versatile and can be enjoyed in many ways:
- As a dessert on its own: Serve with fresh strawberries or other berries for a light and indulgent treat.
- As a cake filling: Use it to fill layered cakes, tarts, or éclairs.
- With pastries: Pair with puff pastry or use it as a base for mille-feuille.
For a decadent dessert, spoon the mousseline cream over fresh fruit like strawberries, raspberries, or citrus slices. You can also pipe it into pastry shells for an elegant touch at your next gathering.
Notes:
- Storage: Keep the cream in the fridge for up to 3 days. It may thicken when chilled, so gently reheat it or stir it before use to restore its smooth consistency.
- Optional Variations: Experiment by adding other flavored liqueurs such as Grand Marnier or amaretto for a different twist. You can also adjust the sweetness by modifying the sugar amount based on your preference.
This creamy, luxurious dessert base will elevate your baking and dessert presentations, adding a silky smooth texture and a rich vanilla-orange flavor that pairs wonderfully with a wide variety of desserts. Enjoy making and sharing this exquisite Italian classic!
