The Mousseline or Musline cream is one of those derived from the custard, although its big difference is in the aggregate of butter. We point out that butter gives it a texture and a silky body. In fact, this cream owes its name to its texture, because the muslin, of the Frenchman Mousseline, is a fine fabric. This cream is a simple preparation made based on egg, milk, flour and butter. It can be used as a filling of invoices, cakes, cakes or even to eat in tablespoons. It is a classic of the French pastry, where they fill in Eclairs or Proferols. In addition, you can taste to taste with chocolate, cinnamon, coffee, citrus zest, fresh fruits or sweet milk. In recipes we show you how to make mousseline light cream. In addition, at the end of this recipe you will find the instructions to perform strawberry muslin and many more ideas to incorporate it into different desserts. Don miss this recipe!
| 🚻 10 Diners | 🕘 30m | 🍵 Post | 🤯 Diverse Very Low |
| Ingredients to make mousseline light cream: |
| 1 egg 90 grams of sugar 500 milliliters of milk 60 grams of flour 30 grams of butter 1 teaspoon of vanilla essence 1 pinch of salt 1 lemon (zest) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mousseline light cream:
1. To start with the Mousseline cream recipe, first mix the sugar and flour with the egg, helping you with a hand or fork. Meanwhile, heat the milk in a pot over medium heat.
2. When the milk has reached its boiling point, gradually add it to the mixture of flour, sugar and egg. Meanwhile, beat to integrate the ingredients.
Trick: Following these steps, you will see that the cream will be smooth, without lumps.
3. When you have achieved a homogeneous preparation and all the ingredients are incorporated, place the pot in the fire again. We point out that you must keep the heat medium while mixing, forming circles with the whipper until it thickens. So far, this is the preparation for the classic custard. In addition, we will make the difference to turn it into our mouselin cream.
4. When the cream is thick, you can try it to corroborate that the flour taste is not noticeable. This will take you about 4 or 5 minutes. While it is still hot, add the butter and the essences that you have chosen, in this case, we add lemon zest and vanilla essence. Then, integrate the ingredients and refrigera to take more body.
5. Before saving the Mousseline cream in the refrigerator, cover it with a separator or film paper. In this way, a thick layer will not be created on top and you will keep your silky and soft cream. Refrigerate it about 2 hours.
Trick: The separator or film paper must be in contact with the surface of the Mousseline cream.
6. Enjoy this cream in the preparation you prefer, you can also taste it in spoonfuls. You can even serve it in a sleeve to help you fill your preparations or to make a more elegant way on the plate. List to eat! And, if you wonder if you can freeze the Mousseline cream, the answer is no, keep in mind that you cannot freeze it. What do you think of this recipe? Leave us in the comments your opinion.
