Mousseline Cream (French Crème Mousseline)

Mousseline Cream is like pastry cream's better-looking cousin. It takes the humble pastry cream and enriches it with softened silky butter for an ultra-indulgent cream. If you happen to have some pastry cream on hand, the ratio is simple: 2 parts pastry cream (crème patissiere), 1 part softened butter. Unlike plain pastry cream, mousseline cream is a versatile cream that can be used as buttercream for frosting cakes or frozen for long-term storage. The most common use of mousseline cream is a praline variation in Paris-brest, a classic French pastry. Because of the emulsified butter, the piped cream has very pronounced edges for a very professional and beautiful look.

3 large egg yolks (2 oz, 55 g)
¼ cup (2 oz) sugar (60 g)
3 Tbsp. (1 oz) cornstarch (30 g)
1 1/3 cup (10.5 oz) milk (300 g)
1 Tbsp. (1/3 oz) powdered gelatin (9 g)
5 oz (1 stick) butter, softened (140 g)
1 vanilla bean or 1 tsp. pure vanilla extract

The gelatin is used to stabilize the cream for better piping and longer-term storage.

You can omit the gelatin if the cream will be used immediately.

Makes about 3 cups.