Ingredients
Scale
- 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
Instructions
- Place the milk in a medium-size saucepan. Turn on medium-low heat and bring to a simmer.
- While waiting, I whisk together the egg yolks and sugar in a large heatproof bowl until smooth, then mix in the cornstarch.
- 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.
- 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.
- Away from the stove, I mix in the first part of butter (50 grams) a little bit at a time until fully incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
- Prep Time: 20 minutes
- Resting Time: 2 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 742 kcal
- Fat: 63 grams
- Saturated Fat: 39 grams
- Carbohydrates: 35 grams
- Protein: 7 grams