Vanilla Cream Mousseline- Chef Levi

Posted by: Chef Levi Richard

*This recipe has not been tested or edited by the AUI test kitchen.

Creamy vanilla mousseline

Active Time

0 Hour
0 Minutes

Total Time

0 Hour
19 Minutes

8.8 oz Whole milk 250 g Whole milk

1.4 oz Egg, yolk 40 g Egg, yolk

4.0 oz Granulated sugar 112 g Granulated sugar

1.2 oz Pastry Cream, Hot Process (1 Box: 6 Bags) 35 g Pastry Cream, Hot Process (1 Box: 6 Bags) (504151) (504151) Qty: 1

4.4 oz Butter, unsalted 125 g Butter, unsalted

2.2 oz Butter, unsalted 62 g Butter, unsalted

Bourbon-Style Vanilla Beans Planifolia (Indonesia) as Needed Bourbon-Style Vanilla Beans Planifolia (Indonesia) as Needed (590101) (590101) Qty: 1

Make a slurry with the hot process zurimix and the milk; in a saucepan bring to a boil, temper in the sugar and egg yolks, cook ou the starch. Place in a stand mixer paddle in the first amount of butter, once butter is incorporated turn off and allow to cool. Then add the second amout of butter mixe thid light and fluffy. Needs to be rewhipped every time it is used.

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