CREME MOUSSELINE
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 8
Steps:
- Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
- Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
- Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
- Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.
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BABALOLA OLUYEYE
[email protected]Thanks for sharing this recipe. I'm always looking for new ways to make crème mousseline.
sandi gallegosabeyta
[email protected]I can't wait to try this recipe. It looks so delicious.
nalubega hamidah
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Ilyad Naveed
[email protected]I'm definitely going to be making crème mousseline again soon. It's such a delicious and versatile pastry cream.
Arbind Paswan
[email protected]Crème mousseline is a great way to elevate any dessert. It's so versatile and delicious.
Stevin Dirk
[email protected]I love using crème mousseline to make éclairs. They're always a hit with my friends and family.
Rehman Waraich
[email protected]I used crème mousseline to fill a chocolate cake, and it was amazing. The cake was so rich and decadent.
Hugo Bqueiroga
[email protected]This is the best crème mousseline recipe I've ever tried. It's so easy to make, and it always turns out perfectly.
Bilal Zulfiqar
[email protected]I've never been a big fan of pastry cream, but crème mousseline has changed my mind. It's so light and fluffy, and it has a wonderful flavor.
Tyler May
[email protected]Crème mousseline is a bit time-consuming to make, but it's definitely worth the effort.
Hirun Podda
[email protected]This is the perfect pastry cream for special occasions. It's elegant and delicious.
osei kuffour
[email protected]I love the delicate flavor of crème mousseline. It's not too sweet, and it has a lovely vanilla flavor.
Julian Robbins
[email protected]This was my first time making crème mousseline, and I'm really happy with how it turned out. It was a bit more work than I expected, but it was definitely worth it.
Sameer Hero
[email protected]I've made crème mousseline several times now, and it always turns out perfectly. The recipe is easy to follow, and the results are always impressive.
Leki Wangmo
[email protected]Crème mousseline is a delicious and versatile pastry cream that can be used in a variety of desserts. I love the rich, creamy flavor and the light, fluffy texture. It's perfect for filling cakes, éclairs, and profiteroles, or simply enjoying on its o