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Dulce De Leche Mousseline Creme

Dulce de leche mousseline cream in a bowl with a whisk from the kitchen aid.
What is Mousseline Creme and how is it different from a regular pastry cream? Mousseline creme is just a fancy word for pastry cream, which is a type of thickened custard that has either butter or cream added to it.

In the case that you add butter, you can almost say that this will be a type of buttercream, but since most of the flavor will come from the pastry cream it will not taste buttery, like a regular buttercream would.

In this recipe I will show you how to make Dulce de Leche Mousseline Creme, which means that the Mousseline Creme has a nice addition of Dulce de Leche. You know how I love my Dulce De Leche 😀

Just a short FYI on the different types of custard names and their difference –

Custard – typically made with eggs yolks or eggs, sugar and milk, where the eggs themselves are the thickening agent.
      Examples: creme brule, flan, pot de creme, creme anglaise.

Pastry Creme – custard that is thickened further with either cornstarch or flour.

Bavarian Creme – custard thickened with gelatin and lightened with whipped cream.
Used in: This Boston Cream Pie

Mousseline Creme – pastry cream with butter or cream added.

Diplomat Creme – Pastry Creme lightened with whipped cream.
              Used in: Marina’s Bird’s Milk Cake 

Some things keep in mind when making Dulce de Leche Mousseline Creme – 

Depending on what you’re going to use this creme, you will want to use more or less sugar. If you’re combining this Dulce de Leche Mousseline Creme with something that is already sweet, go ahead and use only 1/4 cup sugar. If it’s not very sweet, a full 1/2 cup will be better.

Same thing goes for butter, you can use between 1.5 to 2 sticks (3/4-1 cup) butter in this recipe and depending on what you’re pairing this cream with you will want to use more or less.

In the future when I reference to this Dulce de Leche Mousseline Creme, I will specify which amounts for both the sugar and butter will be better for that particular recipe. Since if the cake is on the sweeter note, you will want a less sweet creme and the other way around.

Dulce De Leche Mousseline Creme

Ingredients:

How to make Dulce De Leche Mousseline Creme:

To a medium sized sauce pot add 6 egg yolks, 1/4 to 1/2 cups granulated sugar, 1 Tbsp of vanilla extract and whisk until smooth. Whisking together eggs, sugar, and vanilla for this mousseline cream.

Add 3 Tbsp flour and whisk until smooth again.

Heat 1.5 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.Adding in the heavy cream to the mixture for the dulce de leche mousseline cream.

Add 1/2 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn’t, will dissolve while cooking.
Whisking in dulce de leche in a saucepan.

Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes. Cool the mixture to room temperature.
 Mixing the mixture for the homemade mousseline cream.

Whip 3/4 cup (12 Tbsp) to 1 cup (16 Tbsp) room temperature butter on high speed using a stand mixer for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you’re using a hand-held mixer it might take 7-9 minutes.
Creaming butter in a kitchen aid with the whisk.

Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
Adding the pastry cream into the whipped butter in a kitchen aid mixer.

Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.

Dulce De Leche Mousseline Creme

Dulce de Leche Mousseline Cream - this pastry cream fluffed up with butter is used to frost cakes, sandwich meringues and adorn other desserts. Dulce de Leche gives the classic custard flavor a bit of a flavor boost. | By Let the Baking Begin!

A sweet dulce de leche mousseline cream that creamy and
great for desserts like cakes, meringues, and other desserts.

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: French
Keyword: dulce de leche mousseline cream
Calories: 799 kcal
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5 cups of frosting

Ingredients

  • 6 egg yolks
  • 1/4 - 1/3 cup granulated sugar
  • 3 Tbsp all-purpose flour
  • 1/2 can 7 oz dulce de leche (add regular sweetened condensed milk, if you would rather not have the caramel flavor)
  • 1.5 cups milk
  • 12 - 16 Tbsp unsalted butter room temperature
  • 1 Tbsp vanilla extract

Instructions

  1. To a medium-sized sauce, pot add 6 egg yolks, 1/4-1/2 cups granulated sugar, 1 Tbsp of vanilla extract and whisk until smooth.

  2. Add 3 Tbsp flour and whisk until smooth again.

  3. Heat 1.5 cups milk until boiling and add a little bit at a time into the egg yolk mixture, whisking thoroughly after each addition.

  4. Add 1/2 can dulce de leche into the uncooked custard and whisk until most of it is dissolved. Whatever didn't, will dissolve while cooking.

  5. Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes. Cool the pastry cream to room temperature.
  6. Whip 3/4 cup (12 Tbsp) to 1 cup (16 Tbsp) room temperature butter on high speed using a stand mixer for about 5 minutes, or until very fluffy and almost white in color. Remember to scrape the bottom of the bowl several times throughout whipping. If you're using a hand-held mixer it might take 7-9 minutes.

  7. Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
  8. Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.
Nutrition Facts
Dulce De Leche Mousseline Creme
Amount Per Serving
Calories 799 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 44g275%
Cholesterol 413mg138%
Sodium 51mg2%
Potassium 139mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 27g30%
Protein 7g14%
Vitamin A 2417IU48%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • […] this Mousseline Cream, or this Coffee Flavored Custard, as a substitute for the Classic Custard […]

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  • Betty Valerio

    Hi, I want to try this recipe, but I have a question, you mentioned that mousseline is like a pastry cream with the addition of butter or cream, but you don’t give any measurements if you were to use cream. How different would the texture be if done with cream? What about the taste?.
    I’d like to use this mousseline in a 3 layer cake (it would be the top tier). I am just wondering about the consistency of it.
    Thank you in advance for your advice!

    Betty

    · Reply
    • Hi Betty,
      This was a recipe that I then used in other recipes and linked to it.

      Here’s a couple that I linked to this one –

      Hazelnut Bombs
      Hazelnut Meringue Cake
      You can also use the cream in this Kiev Cake (just replace the cream in the recipe with this one).

      If you were to add the whipped cream instead of butter to the pastry cream, that would be a different kind of cream and it would taste great even with regular yellow sponge cake, add some berries though and you’ll get an even better result. But I can not give you proportions right now, because I have not made it recently and dont have proportions for you.

      If you want to use it in a 3 layer cake – I think it would work just fine, it is similar to a buttercream, but probably not as firm.

      Marina

      · Reply

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