- 2 cups milk (480ml)
- 4 egg yolks
- ⅓ loving cup + i tablespoon granulated saccharide (80g)
- ¼ loving cup all-purpose flour (30g)..
Home / Unlabelled / Mousseline Cream, Fancier Than Pastry Cream
Today I'm using pure vanilla extract too I volition explicate inwards the complaint below how to work a existent vanilla edible bean for mousseline cream. First, warm milk inwards the pan. Cream egg yolks too sugar. Then sift inwards flour too whisk to combine. Finally mix inwards vanilla too a pinch of salt.
Need about delicious filling for your cream puffs, donuts, cake, etc? Here goes French "mousseline cream." Enjoy!