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!
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.

Used in: 

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:
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

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. 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!

Add 3 Tbsp flour and whisk until smooth again.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!

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.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!

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.
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!

Set over medium heat and cook while constantly whisking with a whisk or a flat ended spatula to prevent scorching, about 10 minutes.
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!

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.
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!

Add the pastry cream into the whipped butter in thirds, minimally whipping after each addition.
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!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

Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: French
Serves: About 5 cups of frosting

Ingredients

  • 6 egg yolks
  • ¼ - ⅓ cup granulated sugar
  • 3 Tbsp all-purpose flour
  • ½ 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, ¼ to ½ 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 ½ 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.
  6. Whip ¾ 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.

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