Creme Mousseline Recipes

Steps:

• Whisk together 1/4 cup sugar, the egg yolks, and salt in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time.
• Bring milk, espresso beans if using, and remaining 1/4 cup sugar to a simmer in a medium saucepan over medium heat. Whisk a little milk mixture into egg yolk mixture; whisking constantly, gradually add remaining milk mixture. Return mixture to pan, and bring to a boil, whisking constantly. Cook, whisking, until very thick, 2 to 3 minutes.
• Pour through a fine sieve into a bowl; discard solids. Press plastic wrap directly onto surface. Refrigerate pastry cream until cold, at least 1 hour (up to 3 days); beat until smooth before using.
• Beat heavy cream until soft peaks form. Whisk half the whipped cream into pastry cream, then fold in remaining heavy cream. Stir in preserves if using.

Steps:

• In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
• Have all other ingredients at room temperature.
• Have ready a heatproof pouring container ready for the sugar syrup.
• In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
• Stop stirring and reduce the heat to low.
• (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
• Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
• Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
• Immediately transfer the syrup to the heatproof container to stop the cooking.
• Pour a small amount of syrup over the whites with the mixer off.
• Immediately beat at high speed for 5 seconds.
• Stop the mixer and add a larger amount of syrup.
• Beat at high speed for 5 seconds.
• Continue with the remaining syrup.
• For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
• Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
• If not completely cool, continue beating on lowest speed.
• Beat in the butter at medium speed 1 tablespoon at a time.
• At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
• If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
• When butter is fully incorporated you may add any of the optional flavorings.
• Place in an airtight bowl.
• Rebeat lightly from time to time to maintain silky texture.
• Buttercream becomes spongy on standing.
• Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
• Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.