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 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.

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.

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Dulce De Leche Mousseline Creme

5 from 5 votes

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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