Description
Easy recipe of the German butter cream, mousseline cream composed of a pastry cream and butter (for about 500g)
Ingredients
- 250 ml Milk (whole or semi-skimmed)
- 1/2 Vanilla bean (or 1 tsp liquid or powdered vanilla extract)
- 2 Egg yolks ( about 60 g)
- 60 g Sugar (granulated)
- 25 g Cornstarch (or flour)
- 150 g Gutter (softened at room temperature)
Instructions
Pastry cream
- Place the milk in a saucepan with the vanilla bean split in 2 and scraped off and bring to a boil, then leave to infuse for 5 - 10 minutes off the heat.
- Meanwhile, place the egg yolks and sugar in a bowl and whisk for 1 - 2 minutes until frothy.
- Add the cornstarch and mix again for 1 minute.
- Add the liquid mixture (after removing the vanilla bean) while whisking.
- Then return the entire preparation to the pan and heat over medium heat while stirring with the whisk continuously until the mixture is thick.
- As soon as the mixture starts to boil, cook the pastry cream for another minute.
- Pour the cream into a large dish and cover with cling film. Place in the refrigerator until cool.
Mousseline cream
- Place the softened butter and cut into pieces in the bowl of a mixer fitted with the whisk attachment and beat at high speed for at least 5 minutes.
- Meanwhile, take the pastry cream out of the fridge and mix it with a whisk to soften it.
- Lower the speed of the mixer and gradually add the pastry cream to the butter.
- Then start again at high speed and mix for at least 5 minutes until you obtain a fluffy cream.
- Use immediately or place in the fridge to firm up a bit.
Notes
For a lighter cream:
Reduce 25 to 50 g of the butter.
For a firmer cream:
Reduce 50 ml the amount of milk and add 50 g butter or even 100 g.
- To save time you can incorporate half the amount of butter at the end of the preparation of the hot custard. And the other half to incorporate when it cools down.
- The butter and the pastry cream must have about the same temperature to have a well homogeneous muslin cream.
Storage:
Place in the refrigerator for about 3 to 5 days
In the freezer:
In a storage box with a lid for up to 3 months
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cream, Dessert, frosting, icing
- Cuisine: german