Creme Mousseline

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.


  • 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



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