{"id":997,"date":"2013-03-12T00:07:25","date_gmt":"2013-03-11T23:07:25","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=997"},"modified":"2013-03-12T00:14:45","modified_gmt":"2013-03-11T23:14:45","slug":"vanilla-mousseline-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/vanilla-mousseline-cream","title":{"rendered":"Vanilla mousseline cream"},"content":{"rendered":"

Many modern cakes<\/strong> are filled with a mousseline cream<\/strong>. It is derivated from pastry cream<\/strong>, but it is less jelly, way more “creamy” and soft. Mainly because it contains a ridiculous amount of butter<\/strong>!!!<\/p>\n

(It is still less ridiculous than in a buttercream)<\/span><\/em><\/p>\n

\"Vanilla<\/a><\/p>\n

So you got the concept, take a pastry cream and add a lot of butter<\/strong>. That’s as easy as that!<\/p>\n

And exactly like a pastry cream, it can be flavoured with basically anything you want, but here I’ll present the traditional vanilla mousseline cream<\/strong>.<\/p>\n

 <\/p>\n

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Vanilla mousseline cream<\/h2>\n
\n \n \"\"Print recipe<\/a>\n