Silky and fragrant mouseline cream sauce-You Are Foodie

By Adolph
71

Silky and fragrant mouseline cream sauce

Muslin is a cream sauce made of French cream pudding and loose cream. French cream pudding stuffing, known as custard in English, is a thick custard made by mixing and heating eggs, fresh milk, sugar, flour or corn flour; The most fascinating part is the delicate pure milk flavor and smooth taste. Among them, the natural vanilla pod with the function of enhancing flavor is an indispensable and important ingredient; Muslin is widely used in a variety of French desserts, and is also very suitable for filling the cake roll. It can be adjusted into different tastes.Today, there is no natural vanilla pod in my muslin, but a few drops of vanilla essence are added, so the taste is still very enchanting!

Main Ingredients

Auxiliary Ingredients

Vanilla extract Several drops

1. after the mouseline is finished, if the cake is decorated in a short time, it will be covered with fresh-keeping film and sent to the refrigerator for refrigeration. Before use, it can be beaten with an egg beater; If it is not used at that time, it can be put in a sealed box and frozen in the refrigerator. Before use, the solid muslin can be used after being whisked with an electric egg beater.2. in hot summer, the cream is not easy to form, but the smoothness and fragrance of muslin, as well as the shaping effect stronger than the cream, can satisfy your appetite.

Step 1 . Put the butter in a basin, soften at room temperature and set aside

Step 2 . Add fine granulated sugar to egg yolk and stir well

Step 3 . Appearance after mixing

Step 4 . Add low gluten flour

Step 5 . Stir to make it mixed evenly

Step 6 . Pour in fresh milk

Step 7 . Stir to make it mixed evenly

Step 8 . Add a few drops of vanilla extract and stir well

Step 9 . Keep stirring over low heat until it becomes viscous

Step 10 . There are obvious lines

Step 11 . The texture is obvious, and it can boil and bubble. This is French pudding filling

Step 12 . Cool with cold water or ice water

Step 13 . Beat the softened butter with an electric egg beater

Step 14 . Put the cooled French pudding filling into the butter paste three times and stir well

Step 15 . Viscous and smooth after stirring

Step 16 . Take a closer look. It is in a silky state

Step 17 . After 45 minutes in the refrigerator

Step 18 . Beat the eggs again with the egg beater and return to the original state

Step 19 . Put the flower mounting mouth in the flower mounting bag, put it on a cup, and put a proper amount of muslin into it. You can start the flower mounting

Step 20 . Let's have another rendering! The cake roll is also smeared with muslin, and the surface decoration is also muslin.

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Cooking Steps