Creme Mousseline is one of the prime Creme’s in Patisserie.  It has a firmer set than Creme Patissiere, because it has butter added to it, but it is not quite as firm as German Butter Cream which has a higher butter content.

It forms the basis of the Gateau Fraisier, Paris-Brest and a Mille Feuille.  If you fancy a custardy filling to you cake or choux bun, this is the creme for you.

Ingredients

• 3 medium eggs
• 120g castor sugar
• 25g cornflour
• 250ml whole milk
• 200g unsalted butter
• 1 tsp kirsch
• 1 vanilla pod

The Method

• scrape the vanilla pod into the milk
• bring the milk just to the boil (take off as soon as it reaches boiling point)
• in a separate bowl combine the eggs, sugar and cornflour and whisk to a small paste
• stir in a little of the milk  and then pour the whole mixture back into the pan
• bring the mixture back to the boil stirring all the time until the mixture becomes thick and gloopy
• take off the heat and add half the butter
• press the mixture through a sieve to take out any lumps
• cover with cling film touching the surface to prevent a skin forming
• allow to cool
• once cool add the remaining butter and kirsch
• whisk until light and fluffy

Creme Mousseline