eRecipe

Fruit Crème Mousseline

View all Recipes Edit this Recipe

Fruit Crème Mousseline
1 of 1 photo

Fruit Crème Mousseline

Added by: on Nov 23rd, 2010
To make a fruit crème mousseline, make pastry cream using strained fruit puree or fruit juice instead of the milk. You can freeze any fruit creme mousseline you don’t use for up to 2 months.
Rating:
5
Prep Time:
45 min
Cook Time:
0 min
Ready In:
45 min

Servings

Calculate


Original Recipe Yield: 4 servings (4 1/2 cups)
 

Ingredients:

  • 2 cups fruit puree, such as raspberry, strawberry, peach, passion fruit, or mango
  • 2/3 cup sugar
  • 1 egg
  • 3 egg yolks
  • 5 tablespoons cornstarch
  • 1 1/2 cups butter (sliced or cubed)
Nutrition Facts
Fruit Crème Mousseline

Servings Per Recipe: 4

Amount Per Serving

Calories: 958

  • Total Fat: 73.7 g
  •     Saturated Fat: 45.3 g
  •     Trans Fat: 2.8 g
  • Cholesterol: 362.3 mg
  • Sodium: 634.5 mg
  • Total Carbs: 73.7 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 33.7 g
  • Protein: 5.9 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Bring the fruit puree to a gentle simmer in a small, nonreactive saucepan.

Fruit Crème Mousseline

2

Whisk together the sugar, egg, and egg yolks for about 1 minute, or until smooth and pale. Whisk in the cornstarch until smooth. Pour about half of the hot fruit puree into the egg mixture.

Fruit Crème Mousseline

3

Pour this mixture back into the saucepan, place the saucepan over medium heat, and stir with a whisk until the mixture bubbles and thickens.

Fruit Crème Mousseline

4

Place the hot pastry cream in a bowl, cover it with plastic wrap, and let it cool. If you are in a hurry, beat the pastry cream in a stand mixer with a nonreactive (nonaluminum) paddle attachment until it reaches room temperature.

5

With the mixer's whisk attachment, beat the pastry cream on medium speed. Add the butter slices, about one-third at a time, waiting until each addition is absorbed before adding the next. Beat on high speed for 3 to 5 minutes, until light and fluffy.

6

Use immediately or store in the refrigerator, tightly covered, for up to 3 days or freeze for up to 3 months. When mousseline has been stored, you may need to whip it for a few minutes to re-aerate it before using it in a cake.

Cooks' note:
Fruit Curds:
Fruit curds are made by thickening fruit juices or purees with eggs or egg yolks and sometimes starch. They can be used as light tangy alternatives, or additions to more traditional cake fillings such as buttercream or creme mousseline. Fruit curds can be beaten with cold butter to create a mixture that's very much like a creme mousseline; beaten with buttercream or creme mousseline (1 part fruit curd to 2 parts buttercream or creme mousseline) to create a richer but still tangy filling; folded with whipped cream (gelatin can be added if the mixture needs to sit awhile); or combined with beurre noisette, which stiffens them and gives them a butterscotch flavor. Curds are simple to make: Just combine sugar, eggs, strained fruit puree or juice, and butter and whisk in a bowl set over a saucepan of simmering water until it thickens. You can use as little or as much butter as you like-from none to about 4 tablespoons per egg.

Egg White-Based Frostings and Fillings:
When egg whites are heated and beaten with sugar, they fluff up and take on an irresistible silky texture. Depending on the exact method, egg whites and sugar beaten in this way become either seven-minute frosting or Italian meringue. There is very little difference between the two, and either can be used to frost a cake or combined with butter to make buttercream.

Video:

0 of 0 videos

Ratings & Reviews:

Similar Recipe(s):

Classic Crème Mousseline

Classic Crème Mousseline

Submitted by: Basilico
Added on: Nov 23rd, 2010
Rating:
5
A classic creme mousseline is made by beating 1/2 cup butter into 1 cup pastry cream. It can be flavored with fruit by adding fruit puree or fruit brandies, or you can make a fruit mousseline by making the pastry cream with strained fruit puree instead of milk.
Peach Crème Mousseline Cake

Peach Crème Mousseline Cake

Submitted by: Basilico
Added on: Nov 26th, 2010
Rating:
0
In this elegant cake, slices of one cake are used to make the sides for another. You'll need a cake ring or springform pan to hold the cake slices and filling in place. This recipe uses only two cake layers and enough peach crème mousseline to fill up the cake ring, but you can use as many cake layers as you like and stack them with other fillings, such as Bavarian cream or white chocolate ..
Mango Crème Mousseline Cake

Mango Crème Mousseline Cake

Submitted by: Joana's Kitchen
Added on: Nov 25th, 2010
Rating:
0
Here, a cake ring is used to make a cake that is perfectly even on top and on the sides. The cake is then surrounded with little cats tongue cookies and the top of the cake is decorated with a translucent mango mirror. The effect is very professional and the method adaptable to any fruit. Most recipes for mirrors call for half apricot preserves (or whatever preserves have the appropriate color) ..
© eRecipe.com . All Rights Reserved