Praline Mousseline Cream

Praline Mousseline Cream is my absolute favorite pastry filling when I want to create something truly special! This silky, buttery cream enhanced with nutty praline paste elevates any dessert from good to absolutely magnificent.

Why You’ll Love This Praline Mousseline Cream

I fell in love with this Praline Mousseline Cream the first time I made it. The rich nuttiness from the praline paste balanced with the velvety smooth pastry cream creates something truly magical. It’s luxurious yet surprisingly simple to make. Whenever I serve desserts filled with this praline mousseline cream, my friends and family always ask for the recipe!

Recipe Ingredients

• 500 ml full cream/whole milk
• 4 large egg yolks, at room temperature
• 40 g caster sugar
• 40 g cornstarch
• 50 g unsalted butter (part 1), soft, at room temperature
• 150 g unsalted butter (part 2), soft, at room temperature
• 150 g praline paste, homemade or store-bought

How To Make Praline Mousseline Cream

1. Place the milk in a medium-size saucepan. Turn on medium-low heat and bring to a simmer.
2. While waiting, I whisk together the egg yolks and sugar in a large heatproof bowl until smooth, then mix in the cornstarch.
3. Slowly pour the warm milk over my egg mixture while whisking. I whisk until completely smooth then pour the whole mixture back into the saucepan.
4. I cook for 5 to 8 minutes on low heat while continuously stirring. Once I notice large bubbles starting to puff on top of the cream, I vigorously whisk for about 30 seconds then remove from the stove.
5. Away from the stove, I mix in the first part of butter (50 grams) a little bit at a time until fully incorporated.
6. I transfer the mixture into a wide shallow dish or a clean bowl and cover with plastic wrap touching its surface. Then I refrigerate for at least an hour – or up to 24 hours.
7. I take the chilled pastry cream out of the fridge at least 30 minutes before the next step to allow it to get back to room temperature.
8. I place the second part of butter (150 grams) in the bowl of my stand mixer fitted with the whisk attachment and whip on medium-high speed for 2 to 3 minutes until light, fluffy and slightly lighter in color.
9. While whisking on medium speed, I slowly add the room temperature pastry cream. I make sure the pastry cream is fully incorporated into the butter before adding more.
10. Finally, I add the praline paste, increase the speed to high, and continue to whip for a couple more minutes until I get a very light, fluffy praline mousseline cream.

Tips And Notes

• Always make sure your pastry cream is completely cool but at room temperature before incorporating it with the whipped butter.
• The texture of your praline mousseline cream should be light and airy if it’s too dense, you may need to whip it longer.
• Use high-quality praline paste for the best flavor it really makes a difference!
• Sift your cornstarch to avoid any lumps in your final cream.
• I always strain my pastry cream through a fine-mesh sieve after cooking for an ultra-smooth result.
• Patience is key when making praline mousseline cream don’t rush the process of adding the pastry cream to the butter.

Recipe Variations & Possible Substitutions

I love experimenting with this praline mousseline cream base. Sometimes I use hazelnut praline paste instead of the traditional almond-based one for a Nutella-like flavor. If praline paste is hard to find, you can make your own by caramelizing nuts with sugar and blending until smooth, or substitute with gianduja chocolate for a similar nutty profile.

For a lighter version, I occasionally replace some of the butter with mascarpone cheese. And when I want to add some depth, a splash of rum or cognac works beautifully with the praline flavor!

Serving and Pairing Suggestions

This praline mousseline cream is incredibly versatile! I use it to fill Paris-Brest pastries (its traditional use), layer between cake layers, pipe into cream puffs, or fill tarts. The nutty praline flavor pairs beautifully with chocolate, coffee, caramel, or fresh fruits like bananas and pears.

I also love using this praline mousseline cream as a topping for simple desserts spread on shortbread cookies or spooned over warm brownies. It elevates even the simplest treats!

Storage and Reheating Tips

I store my praline mousseline cream in an airtight container in the refrigerator for up to 3 days. Before using refrigerated cream, I let it come to room temperature for about 30 minutes, then re-whip it briefly to restore its fluffy texture.

For longer storage, I’ve successfully frozen the cream for up to a month. To thaw, I place it in the refrigerator overnight, then bring to room temperature and re-whip before using.

Recipe FAQs

Can I make praline mousseline cream ahead of time? Absolutely! I often make it a day ahead and store it in the refrigerator.

Why did my mousseline cream curdle? This usually happens when the pastry cream and butter are at different temperatures. I always make sure my pastry cream is at room temperature before incorporating it with the butter.

Can I use store-bought pastry cream? I wouldn’t recommend it for this praline mousseline cream. Homemade pastry cream gives the best texture and flavor.

Is praline paste the same as praline powder? No, praline paste is smooth and creamy, while praline powder is dry and granular. For this recipe, I always use praline paste.

Troubleshooting Tips

If your praline mousseline cream seems too runny, it might be too warm. I pop it in the refrigerator for 15-20 minutes, then whip again. If it’s too stiff, it might be too cold let it warm up slightly at room temperature before re-whipping.

If your cream looks curdled, it’s likely a temperature issue. I fix this by gently warming the bowl over a pan of barely simmering water while whisking continuously until it smooths out, then chill and re-whip.

Making this praline mousseline cream has become one of my favorite pastry techniques. The silky texture and nutty flavor make it worth every minute spent creating it!

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