cream Mousseline
Author: 
 
Ingredients
  • 2.25 cups milk
  • 6 egg yolks
  • ½ cup sugar
  • ⅔ cup corn starch
  • 3 tablespoons Dutch processed cocoa
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, cubed and softened
Instructions
  1. Bring the milk to boil.
  2. Beat slightly the egg yolks, sugar, starch and cocoa without over beating.
  3. Pour half of the hot milk into the egg mixture, stirring constantly (dissolving the sugar). Pour the yolk mixture back to the pot where the other half of the milk is and place over medium heat.
  4. Stir constantly with a whisk attachment, until thickens.
  5. Place the pastry cream in a deep dish, cover it with cling foil, (the foil should touch the cream). Leave to cool at room temperature.
  6. Beat the pastry cream, adding the cubes of butter in portions. Beat until fluffy.
  7. Cover with plastic wrapping foil, making sure that the foil touches the cream. Refrigerate.
  8. Place the cream in a piping bag with a small tip (one that will fit in the cut out holes on the bottom of each cream puff.
  9. Fill the puffs.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/cream-puff-cakes/