Mousseline cream

Pour the milk into a saucepan and add 50 g of sugar. Stir with a whisk, and put the pan on the heat (medium) until boiling.

Meanwhile, in a container, separate the yolks and whites for 2 eggs and use only the yolks. Save the whites for another recipe. Break the remaining egg on top.

Add the remaining sugar, and vigorously mix the preparation for 1 minute.

Add the flour, mix gradually and finish whipping vigorously.

When the milk is boiling, gradually pour it over the previous preparation while mixing with a whisk, then pour everything into the pan.

Cook the cream over medium heat, making sure to mix everywhere and regularly until the first bubbles. At this precise moment, continue cooking for 1 minute.

The cream is cooked, remove the saucepan from the heat. Add about a third of the butter to the hot cream, then mix with the whisk.

Pour the cream in a container and cover it with cling film directly in contact with the cream. Let it cool at room temperature.

When the cream has cooled down (around 20 ° C), pour it into the beater bowl, then add the softened butter. Install the whisk and beater bowl.

Mix at low speed at first, then accelerate to let the mousseline cream take some volume for 8 to 10 minutes.

The mousseline cream is finished and ready for multiple uses in pastry. It can be done using solely your hands, but the mousseline will be much lighter with an electric mixer.