CREME MOUSSELINE
We filled our cream puffs with either espresso- or berry-flavored creme. Use this to make our Glazed Profiteroles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 8
Steps:
- Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
- Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
- Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
- Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.
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Abdullah Mubeen
[email protected]I'm allergic to eggs, so I can't make this recipe. :(
Raja Jalal official
[email protected]I'm new to baking, so I'm not sure if I'm ready to try this recipe. It looks a bit intimidating.
Aduba Kenneth
[email protected]Crème mousseline is one of my favorite desserts. I can't wait to try this recipe!
Shilpi Noor
[email protected]This recipe is too complicated. I'm going to try a different one.
hriday ray
[email protected]I'm not sure what went wrong with my crème mousseline. It turned out grainy and lumpy.
Mubdi Hamid
[email protected]This recipe is a great starting point for making crème mousseline. I like to add a bit of vanilla extract and a pinch of salt to taste.
MdSiam rana
[email protected]I love how versatile this crème mousseline is. I've used it to fill cakes, éclairs, and even profiteroles. It's always a hit!
Yaqoub Ameer
[email protected]This recipe was a bit tricky to follow, but the result was worth it. The crème mousseline was smooth and creamy, and it paired perfectly with the chocolate cake I made.
MrBjorntsc
[email protected]I've tried many crème mousseline recipes, but this one is by far the best. It's so easy to make, and it always comes out perfect.
nwosu chiamaka
[email protected]This crème mousseline recipe is a keeper! It turned out so light and fluffy, and the flavor was divine. I used it to fill an éclair, and it was the perfect finishing touch.