Mousseline Cream Recipe // Filling Cream for Cakes, Eclair, Cream Puffs. Butter cream recipe
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- Опубликовано: 24 янв 2021
- Classic cream mousseline is suitable for sponge cake, as well as for filling eclairs or profiteroles. A delicate, airy cream with a pleasant creamy taste. Simple cake cream. How to make cream for a cake. Recipe for a cake with buttercream. How to make a creme mousseline. Mousseline cream is a great filling cream for many cakes, donuts, eclair, cream puffs and more pastries. Pastry cream recipe.
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Mousseline cream recipe
Milk - 480 ml
Sugar - 130 g
Vanilla sugar - 1 tsp
Egg yolk - 4 pcs (75 g)
Corn starch - 40 g
Butter - 200 g
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#buttercream #creamforcakes #mousselinecream #pastrycream
Thank you for watching! Recipe in the video description.
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Thank you so very much ❤ I am baking an orange and cardamom cake for my mum’s 70th birthday and I need a simple recipe for creme mousseline. You made it so easily to follow. I thank you 🙏🏽🌸
Lioka 😊 I tried the recipe today, actually in a rush this morning on the day of my mother’s birthday… and you know what? It came out perfect. Thank you from the bottom of my heart for such an easy to follow recipe. You included details like the bubbles in the milk when heating and it made all the difference for me. It also tasted wonderful. My mum enjoyed it so much, thank you for helping me make my cake even lovelier for her. Thank you Lioka ❤
Wow. That was one of the prettiest textures I have seen in bakery, wonderful. Excelent recipe! Made it all so simple, thank you
Seriously a fantastic recipe !!Thank u sooo much for sharing 😍😍
🥰I love it, thank you
Well done for the recipe :) This is exactly what I am looking for ❤❤❤
Cream used for making Karpatka, so delicious!
Абсолютно вкусно!
Hello can i make the custard on the eve? Will it get too cold and ruin the cream. Thank you
The cream can be prepared the night before and put it in the refrigerator.
Very nice recipe
Can I ask you a question?
why did not you mix the butter with the cream while the cream was hot it will melt immediately there is a reason ?
If you add hot custard, the butter will melt and the cream will not turn out to be airy.
@@LiokafromRussia thank you very much for the answer
Mine turned out terribly wrong 😢 I wish I watched this video first idk how to fix it...
Did you know? If you sprinkle sugar on top of any custard it will not be able to form a skin.
Is there anything we can replace eggs with?
You can skip the egg entirely, but what you would get is a ermine cream instead which would taste like whipped cream, yummy.
Ciao se per favore voi tutti quelli che non parlano l'italiano dovete mettere i sottotitoli così avrete pui successo grazie
OK, I will add subtitles in English for translation :)
That doesn't look like 200g of butter, its definitely more. I followed the recipe with 200g of butter it ended up being too sm to mix with the mixer.
I made it work somehow, the texture was okay but didn't like the flavor.
Her recipe isn't correct, she definitely used more butter. If you don't have enough butter it won't become fluffy as hers in the video. Use 2 butter stick or cut down the rest of the ingredients.
I'm upset that you didn't get a good result 😔 Butter 200 gr, no more needed. If the custard is not thick after cooling, it is better to add more corn starch, about 10 grams more. The finished cream can be put in the refrigerator for 1-2 hours, and then it will become thicker.
Different flour/starch can give different results also milk if it is skimmed or full fat