Mousseline is a Patissiere custard that is enriched with butter and beaten make it light in texture.
375 g full fat milk
95 g caster sugar
75 g egg yolks
30 g of maizena (corn starch) or special powder for flan and creme pâtissiere
95 g of room temperature unsalted butter cubed
95 g of creamed usalted butter
In a saucepan , bring to the boil the milk with the 125 g of sugar .
Put the egg yolks and the remaining 125 g of sugar into a large bowl and whisk well..
Then add the corn starch and whisk to combine
Remove the pan from the heat , and pour 1/3 of the boiling milk on top of the eggs' mixture stir with a hand whisk (Picture 1)
Then pour the eggs' & milk mixture in the pan with the rest 2/3 of boiling milk and stir with a hand this (Picture2).
Put the mixture on the head and bring to the boil at small heat . Cook the crème patissiere for 3 minutes and whisk the it continuously. (Picture 3).
Remove the pan from the heat, add gradually the butter cube bu cube and stir until the butter has melted (Picture 4).
Pour the cream into a large bowl (or in a cooktop), the crème needs to cool down quickly (Picture 5).
Put a layer of cling film over the top , in direct contact with the surface of the cream to prevent the formation of a crust (Picture 6).
Cool in the fridge for 1-2 hours or in the freezer for 20 minutes before use .
When the custard reaches room temperature, beat it on a low speed and then gradually add the creamed butte (Picture 9). Increase the speed and beat until is reaches an omogeneous consistency.
Custard and creame butter temperature must be the same before