CREAMY CREME MOUSSELINE RECIPE (FRAISIER CREAM)

CREAMY CREME MOUSSELINE RECIPE (FRAISIER CREAM) // Step by step tutorial

Hi all! Today, I’m sharing my creamy creme mousseline recipe! Creme mousseline also known as crème mousseline, mousseline etc are one of my favorite creams to use for desserts. Some people call it fraisier cream since it is used for fraisier cake which is my favorite French strawberry cake!

Recently, I shared how to make pastry cream and I thought it would be a perfect timing to introduce this cream and show how you can make it very smooth and creamy.
If you know how to make pastry cream already, this cream is not so difficult really. You’ll need to mix pastry cream + butter. And basically, that’s it! But, if you don’t keep some rules of science, the butter can be separated with pastry cream and can end up with a very grainy, not-creamy cream mousseline. So, I’ll show you my tips step by step so that you can make it successfully at home!

🥚INGREDIENTS FOR THE PASTRY CREAM:
Whole Milk: 400g (14.1oz)
Vanilla Beans: 1/4 stick
Granulated Sugar: 120g (4.2oz)
Egg Yolks: 4
Corn Starch: 20g (0.7oz)
All purpose flour: 20g (0.7oz)
Salt: A pinch
Butter (Unsalted): 30g (1oz)
* I forgot to add a pinch of salt today!!

The recipe above makes 555g of pastry cream.
Today, I added 555g of unsalted butter (1:1).

👩‍🍳Check out this video to learn how to make perfect pastry cream more in details!
[HOW TO MAKE THE PERFECT PASTRY CREAM FROM SCRATCH]

👩‍🍳Check out this video to learn how I made the butter cake:
[HOW TO MAKE SUPER MOIST VANILLA CAKE]

👩‍🍳Check out this video to learn how I made the raspberry jam:
[16 WAYS TO DECORATE FRUIT TARTLET]

👩‍🍳LINKS OF WHERE YOU CAN GET THE BAKING TOOLS I USED TODAY:
This section contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

[MUELLER MULTI-PURPOSE HAND BLENDER]
[CUISINART SET OF 3 FINE MESH STAINLESS STEEL STRAINERS]
This is not the same one I used today but a very fine sieve that would do the perfect job!:
[PETTY KNIFE]
SET OF 2:
[KITCHEN AID MIXER]

👩‍🍳WATCH OTHER TUTORIALS!:
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]

[HOW TO MAKE FRENCH BUTTERCREAM]

[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]

[HOW TO MAKE THE PERFECT TART CRUST FROM SCRATCH]

[🍓 jam + 🍓 tartlets | QUICK & EASY strawberry jam recipe by pastry chef]

[BEAUTIFUL TART COMPILATION | LEMON MERINGUE TART]

[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]

[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]

[HOW TO MAKE PERFECT CORAL TUILES]

👩‍🍳ANY QUESTION? Let me know on a comment section below!💬

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#crèmemousseline #cremefraisier #mousselinecream #mousseline #cremeafraisier #crememousseline #crème #fraisiercream

[PastryLivingwithAya]

Hi all! I tried No talking video this time!! more ASMR style ;) Let me know if you liked it or rather like talking videos.

[LarsAndersen-io]

Oh how I liked all your explanations about the custard cream. This was one of the best tutorials I´v ever seen.
Thank you!

[marthasobral]

I have found your channel today and couldn’t stop watching ( a marathon )! The recipes and techniques are so well explained and your voice is part of it! I prefer the talking videos!
Thanks you!

[kimberlydrane]

I agree with everyone else here I love the way you explained things when you are talking 🙂 but still a great video though 😊

[monto]

Really gorgeous pastry cream! I appreciate the info easy to see footage of the finishing stages of its cooking. I always based the finishing on bubbling - but if you crank the heat slightly at the end it will start to bubble before cooking thoroughly. Now I base it on temp., but it's abit awkward holding a thermocouple while mixing. You take it to the next step by pointing out the visual cues for doneness. I don't have the best luck w/buttercreams, but I'm going to give this a shot

[beatriceloayza]

It looks delicious, I’m definitely going to try these for y granddaughter’s birthday, I did the French buttercream today and looks great, thank you for sharing

[Moonmun]

Hard work shows the colour 😍. And colors symbolize joyful 🙏.

[surfhawaiiwaves]

This is the best, I’ve made it a couple of times. It’s my go to for everything. Thank you!

[marthasobral]

I have found your channel today and couldn’t stop watching ( a marathon )! The recipes and techniques are so well explained and your voice is part of it! I prefer talking videos!
Thank you!

[begumnazcakir]

i trust you so much which pastries, srsly your knowledge and explaining of things make it impossible not to understand that youre an expert. thank you so much for this channel and the content! i love your personality as well, and i think ones personality shows more when they talk so i wouldnt want the talking vids to stop, but i cant say no to asmr either! so i think you can make both of them, but ofc do what makes you feel better abt your content..btw ive found out abt your channel today but as i said, your expertise shows so obviously even by watching a single vid! thank you again for having this channel, love it!!!

[oliviapadua]

love the talking video
love your voice
love your lecture and everything

[dewimh]

I have try this recipe last night and oh my God this is so delicious. Thank you mom for the recipe and this cream will be one of my favorite. Thank you mom ❤️❤️❤️❤️

[wilburwb]

I must admit, I've never understood the need for the tempering process when making a creme anglaise or pastry cream. So I tried mixing the eggs and sugar as usual, then just adding the cold milk/cream/vanilla to the egg/sugar mix and heating it from there. Works just fine. I can't tell the difference! Less fuss!

[rashidahahmed]

Omg I love your videos. Pleaseee do praline video with praline Mousseline

[maurice]

Hi young lady i cook for my grandkids (try) and I have just joined your list of subs
As I am new I prefer talking
But you do your thing I can still learn.xx

[kristalwihardja]

I tried this recipe. It came out good. Love the technique. Thank you.

[liliacerda]

I like to hear you explaining the process.

[GeoThaDude]

That second stage of thickening where it becomes glossy, it is also because the amylase from the yolks has been broken down. Amylase breaks down starches, and when heated to around 80C(175F) results in irreversible inactivation of the enzyme. Leaving you with a beautifully silky creme pat!

[julhe]

Wow excellent video🙏 I would like to know if I could cover my butter cake with this cream or is just for filling the cake?? Ty

[brutalmadness]

I didn't know that there is a derivative of pastry cream. Well done :D! Would love to see more of your videos because there is so much I could learn from it.