Dulce De Leche Mousseline Creme
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 as 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 to 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 whole 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 CakeÂ
Some things keep in mind when making Dulce de Leche Mousseline Creme –Â
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.
The 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 refer 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. If the cake is on the sweeter side, you will want a less sweet creme and the other way around.
Dulce De Leche Mousseline Creme
Ingredients:
- egg yolks
- granulated sugar
- all-purpose flour
- dulce de leche (add regular sweetened condensed milk, if you would rather not have the caramel flavor)
- milk
- unsalted butter, room temperature
- vanilla extract
How to make Dulce De Leche Mousseline Creme:
- To a medium-sized saucepot add 6 egg yolks, 1/4 to 1/2 cups granulated sugar, 1 Tbsp of vanilla extract, and whisk until smooth.
- 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.
- 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.
- 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.
- 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.
- Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.
Recipes that use this Mousseline Cream:
Dulce De Leche Mousseline Creme
A sweet dulce de leche mousseline cream that creamy and
great for desserts like cakes, meringues, and other desserts.
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
-
Store Dulce De Leche Mousseline Creme in a closed container in the fridge for up to 3 days. Bring to room temperature before using.
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Would this cream work for macarons? Thank you!
Hi Marina,
Can I use this cream for regular biskvit cake? Do you think it’ll work and taste good?
Thanks so much!
Yes, it should work wonderfully!.
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
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