Page 26 - Pastry & Baking Magazine

24
Pastry & Baking
North America
Tempt Your Limits
Mousseline Cream
1000
g (35.3oz) whole milk
1
each (1 each) vanilla bean
250
g (8.8oz) sugar
100
g (3.5oz) eggs
150
g (5.3oz) egg yolks
90
g (3.2oz) 5-Star Chef Pastry Select
Pastry Cream Superior (Hot Process)
250
g (8.8oz) butter #1
250
g (8.8oz) butter #2
Method:
1.
Make a pastry cream with the first six ingredients.
2.
Incorporate first 250g butter while still hot.
3.
Allow to cool.
4.
Once cool, incorporate second 250g butter; whisk
in mixer.
Flavored Mousseline Cream –
Macaron Filling
2000
g (70.5oz) Mousseline Cream
30
g (1.1oz) 5-Star Chef Pastry Select
Passion Fruit Compound
30
g (1.1oz) 5-Star Chef Pastry Select
Raspberry Compound
30
g (1.1oz) 5-Star Chef Pastry Select
Peach-Mango Compound
30
g (1.1oz) 5-Star Chef Pastry Select
White Mint Compound
Method:
1.
Divide into four bowls of 500 grams each of the
Mousseline Cream.
2.
Add one flavor of 5-Star Chef Pastry Select
Compound listed per bowl; stir well to combine.
3.
Use to fill colored macarons.
*
Note:
The Mousseline Cream can be flavored with any
5-
Star Chef Pastry Select Compound. PreGel’s recommended
5%-7%
ratio.
Mousseline Cream