CREAMY CREME MOUSSELINE RECIPE (FRAISIER CREAM)
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- Опубликовано: 13 июн 2020
- 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]
• PERFECT Pastry Cream R...
👩🍳Check out this video to learn how I made the butter cake:
[HOW TO MAKE SUPER MOIST VANILLA CAKE]
• HOW TO MAKE SUPER MOIS...
👩🍳Check out this video to learn how I made the raspberry jam:
[16 WAYS TO DECORATE FRUIT TARTLET]
• FRUIT TART 16 WAYS! | ...
👩🍳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]
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[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!:
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[PETTY KNIFE]
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SET OF 2:
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[KITCHEN AID MIXER]
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👩🍳WATCH OTHER TUTORIALS!:
[HOW TO MAKE PERFECT ITALIAN MERINGUE | 5 IMPORTANT TIPS!]
• 5 IMPORTANT TIPS TO MA...
[HOW TO MAKE FRENCH BUTTERCREAM]
• BEST FRENCH BUTTERCREA...
[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]
• How To Make Chocolate ...
[HOW TO MAKE THE PERFECT TART CRUST FROM SCRATCH]
• HOW TO MAKE A PERFECT ...
[🍓 jam + 🍓 tartlets | QUICK & EASY strawberry jam recipe by pastry chef]
• QUICK & EASY strawberr...
[BEAUTIFUL TART COMPILATION | LEMON MERINGUE TART]
• Tart Decorating 10 Way...
[2 TYPES of LEMON CURD | SHINY or CREAMY? (And 10 ways to enjoy them!)]
• 2 TYPES OF LEMON CURD ...
[LET’S MAKE APPLE TART! | WHAT I LOVE TO BAKE AT HOME]
• APPLE TART RECIPE | st...
[HOW TO MAKE PERFECT CORAL TUILES]
• HOW TO MAKE PERFECT CO...
👩🍳ANY QUESTION? Let me know on a comment section below!💬
👩🍳IN CASE YOU'RE INTERESTED...
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#crèmemousseline #cremefraisier #mousselinecream #mousseline #cremeafraisier #crememousseline #crème #fraisiercream 
Хобби
![[Quick & Easy] Most SIMPLE Buttercream Recipe](http://i.ytimg.com/vi/Q6eZoGq2CDM/mqdefault.jpg)
Hi all! I tried No talking video this time!! more ASMR style ;) Let me know if you liked it or rather like talking videos.
OMG! I was hoping to see you make this cream. Thank you n thank you! I love to hear your voice n get used to it now. Love your specific detail explanation (with your lovely accent 🥰❤️)
What a coincidence!! :D Aww thank you so much!😌💞 I'm so glad!!
Aàa
I just made this cake, 😲 OMG IT IS DELICIOUS so silky and soft. My kids want it a bit more sweet, can I add more sugar? I love it the way it is my mother and aunt love it too. Oh I made it with your french butter cream recipe 😋. I love all your recipes all of them. I want make the candle cakes for my sister's birthday next month, I really really hope I can do it. Have u tried chocolate molding instead of fondant? I'm thinking about trying it out both ways lol. Hopefully you can answer my rambling question ☺🥰
BTW I love when you talk for instruction, but I get it now it's for asmr.
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!
This is the best, I’ve made it a couple of times. It’s my go to for everything. Thank you!
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 ❤️❤️❤️❤️
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
Hard work shows the colour 😍. And colors symbolize joyful 🙏.
Great recipe!! I just found your channel and I love all the information you give and how you present it ! Im subscribing for sure.
Thanks so much! 😊 I'm glad you found my channel.
love the talking video
love your voice
love your lecture and everything
I agree with everyone else here I love the way you explained things when you are talking 🙂 but still a great video though 😊
Thank you😊💞💗
I tried this recipe. It came out good. Love the technique. Thank you.
Glad you liked it!!
Looks delicious !!!
It is VERY delish! ;)
Great as always 👍🏻👍🏻👍🏻
Thank you so much 😀🙏
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
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.
Thank you!🙌🏻
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
I like to hear you explaining the process.
That was amazing I can't wait to try it. I'm waiting for my vanilla beans that I ordered lol.
GREAT!!! I can't wait for you to try :)
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!!!
Aww thank you so so much for such a sweet feedback!! Made my day!😭😊 I'll make talking videos mainly. Thank you so much for watching my videos, I'm glad you came across with my channel today!
Aya Caliva / Pastry Chef Mom omg im so glad ive left that comment now :,) cant wait for your upcoming vids!!
Omg I love your videos. Pleaseee do praline video with praline Mousseline
Perfect for Polish Carpathian cake!!
Looks sooooo perfect❤ㅁ❤
Thank you❤️
very good job
Thank you🙏🏻
I love you so much, Thanks 💜
You're welcome!
Just discovered you. Lovely videos, thank you
Welcome!🤗 Thank you!!
Hi Aya... Nice recipe I learned again..thanks so much for sharing it ... Can I use this to frost a cake? If yes is it ok to frost it a day ahead ... Thanks
Hi chef I’ve made your recipe before and perfection. This time I got a different texture a little grainy kinda of not as smooth like the other times. Did I need to keep mixing the pastry cream & butter longer.?
Hi Aya ^^,
Could you show me the way to flavor the Mousseline Cream? Like: matcha/ chocolate/ rasberry...?
Thank you a lot 🍓🍓🍓🍓
I’ve learnt so much through your all videos ☺️☺️☺️
Wonderful! Hoping you make a macaron tutorial soon.
YES! I was planning to upload earlier but decided to upload Rei's birthday videos first. It's coming soon after that!!! :)
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!
Keep it up, Aya! :)
Thank you! 🙏😌
❤❤❤❤
Hey just wondering if i left the cream in the fridge overnigt, will i get a hard texture like fridged butter, or will it still somehow be firm ish (since the butter is whipped)? To adjust the firmness do i just play around with the ratio of whipped butter amount? Thanks before 😀
❤️❤️❤️👍👍
heyy , could you make a pannacotta recepie? i really likes ur video and how u explained everything , it gave me a lot of insightss
Thanks for the suggestion! :) hopefully soon. And thank you for your support!!!
Will this cream get harden while store in fridge. Is it suit able for creampuff fillings?
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!
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
Yes, you could!
Hi Aya! Just discovered your channel and I love it! Was just wondering, many pastry cream recipes I've tried only uses cornstarch, but I noticed that you use flour too! Is there a reason behind it? :)
Thank you! Yes, you can use just cornstarch or flour but the texture of pastry cream changes. I explain the details in my pastry cream masterclass video, check it out later! ;)
I love how when American butter is whipped it goes white. In Australia the butter is very yellow so it makes it difficult to colour buttercream …for instance ..a nice pink will be coral or peach coloured.
Looove it. But I also missed your voice and detailed explanations. 😊
Aww thank you😊
Wao I like it it smoothness,I will try it at home and give you a feedback,but pls can it be use also to decorate cake or it's only ment for pastries, thanks
Awesome❤️ yes, you can use for cakes, tarts, as a filling, or decorations. For whatever you want to try!
Hello. Could you please tell me where' s my diet? Looks like I lost it somewhere....😆Thank you for another wonderful pastry video...
Haha😂 You are funny! There is no such a thing as a diet in this tutorial lol
@@PastryLivingwithAya 😂😂😂
German buttercream 🤤
Also is this a good cream to pipe?
May I know this cream is usually use for what kind of cake? Korean cakes?
I only added corn starch to the pastry cream..Will it still work??
Yum! Can we add chocolate into this? 😋😋 And use as an icing for number tarts?
You could but it’s gonna be a lot thicker depending on the amount, so you may want to use coco powder instead. And yes, you can use for the number cakes!
I like it when we get to hear you speak. Can you make a video with desserts with mousseline in it.
Thank you! :) I sure would love to! Especially I've been wanting share how to make Fraisier😌 I missed the reason though!
@@PastryLivingwithAya oh I love frasier cakes, I made it in culinary school. That would be awesome.
If left to set/chill overnight, would this cream be good for something like a pudding pie (mousseline instead of pudding)? As in, could slices be carefully cut without the insides falling out? If not, do you have any tips on stabilizing/firming it up?
Thanks!
I’m not sure if you bake the pudding filling usually but you can fill the creme mousseline in tart/pie and let it set in a fridge to slice but won’t be able to heat up in an oven since it contains a lot of butter. I hope i answered your question! I recommend to slice right after its taken out of a fridge.
Amazing 😍 can we use vanilla extract and if so, would you know how much to add?
Thank you! For one batch of the recipe, add about 1-2 tsp or maybe more as you like!
@@PastryLivingwithAya thank you for your reply ♥️
Beautiful. Is that the cream used in French vanilla slice ? Talking in your videos, yes please
Thank you! :) French vanilla slice? The cream is a mixture of pastry cream and butter.
I’m going to use this as filling for a tres leche cake so it will be cold, do you think 3:1 would be better or stick with 1:1? I’m just worried it will be too thick once cold and drenched in tres leche milk
Hello! This is basically a type of buttercream, so it'll get harder once it's chilled due to butter inside. It might be possible to make with 3:1 ratio but I gotta say the butter can get separated easier with higher moisture contents
If you want soft texture, you may also want to check out my creme diplomat recipe in my cream puff tutorial (whipped cream + pastry cream) or just the pastry cream. Just a thought!😉
I miss you when you don’t put a new video...
I really like the way you explain, the way you talk, so I prefer a talking video!!!!
You will decide and I shall be 👏
Aww thank you so much. I like to explain very in details but I saw a few of them didn't like me talking TOO much..lol So kind of wanted to test out some different contents! Thank you :)
I love when you talk and include your beautiful baby girl and 🐶. So cute.
Beautiful recipe. Can this be used for Macarons
Yes you can! But this contains pastry cream, so if you filled and leave in a fridge for a few days, it might start getting soggy a little bit. Just as a thought!
@@PastryLivingwithAya thank you so much. Can't wait for today's video.
I would find it easier to sieve when pouring back into the pot before thickening mixture
you can't whip that butter by hand?
Can you explain the difference between this cream and the german buttercream, please? Because for me they are the same 🙈 thanks in advance for the answer ☺️
You are right, they are same! pastry cream + butter. Only slight difference might be.. some people like to add powdered sugar to German buttercream to make it sweeter as buttercream. because the cream itself is not that sweet; which is perfect to me!
@@PastryLivingwithAya thanks for the explanation 😊 I rarely make this buttercream, but when I do, I don't add sugar or powdered sugar. That's to sweet for my taste.
Have you ever tried 3 leches, 3 milks cake?
Is there anything we can replace eggs with?
Not with this recipe unfortunately but there are some buttercream with no egg like American buttercream or Russian buttercream (condensed milk with butter)
how long this kind of cream last in room temperature?
Probably 4-5 hours for the best food safety practice. I recommend to store in a fridge since it contains pastry cream.
Could we use this for fruit tarts?
Absolutely! This cream goes with any fruits but especially with strawberries in my opinion just like fraisier cake! Delicious😋💖
@@PastryLivingwithAya Thank you😍
Personally speaking, I have trouble listening to certain sounds for too long, so I prefer talking videos. I can see what you're doing while listening to the instructions/advice and my attention isn't disrupted by clanking metal and swooshing liquids. That said, it's your channel, I think you can make what you enjoy making and the right audience will come.
Thank you for the detailed feedback!! Very helpful :) I'll post talking videos mainly!
Talking videos are preferred always please. Keep up the good work!
Thank you😊🙏💖
I made this today and the butter seems to have just melted when i've incorporated it to my pastry cream :D . I dunno what I did wrong.
sounds like your pastry cream was still warm or hot when you added it to the butter, they should be the same temperature cool/room temp
Is this the same as PASTRY CREAM or not?
It’s pastry cream + butter.
Isnt this just german butter cream?
It is!
How can I get the recipe?
It's listed in the description box under the screen!
I had to google how to use mousseline. I prefer you talking and explaining. 😂
Thank you!😊
Hey... After one week, no talking, no Aya, no Rei 😭 hahha.. Prefer your talking video, it's more interactive I feel. Anyways, great video!
You are so sweet, thank you!😊💖
❤❤❤❤👌🏻🇽🇰🇽🇰🇽🇰🇽🇰
This buttercream ?!!!
It’s also called as German buttercream!
Of course it is not one Oz of butter but much more...the picture shows at least 150g of butter...
Che palle!! 🥱
Background sound is killing me.
I hope in a good way!😂
Talking please.
Your other videos where you are speaking and explaining things are much better. This silent video with music style is not as informative and the music if often irritating. Please go back to you live format. Thanks for all your work.
Gag, worthless! If you can't be bothered to narrate, I can't be bothered to watch!
Rude much?
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!
Aww thank you so much Martha!😊💕 I am SO glad!!!