Creme Mousseline

Paris Brest – Saddling up for more trials with Choux

I have been wanting to do a Paris Brest for a while. They look gorgeous in Patisseries and I am still not great with choux pastry, so a little practice was definitely on the cards. I am very glad I did. It is delicious, quite surprisingly light and well worth the effort. This little delight…

Vive Les Cremes Patissieres – in all their forms

When I started this blog I had never made Creme Patissiere (often shortened to “Creme Pat” by us Brits, and called “Pastry Cream” by our American cousins). Quite how I managed this I am not sure. There was one failed attempt many years ago and I think I never tried again afterwards. 10 months after starting…

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….

Chocolate and Orange Layer Cake – a lesson in German Buttercream

What do you do when make too much cake and you have left overs. Well normally in the UK we break it all up and make a delicious alcohol soaked Trifle. However I made a Gateau Fraisier last week and I made far too much sponge and having sliced off the 2cm of sponge I…