Vanilla-Bean Creme Mousseline

Airy and sweet, this classic French sauce is the perfect filling for cream puffs or eclairs.

  • Yield: Makes about 3 1/2 cups

Source: Martha Stewart Weddings, Spring 2007


  • 1/4 cup granulated sugar
  • 1 tablespoon confectioners' sugar, sifted
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 3 tablespoons cornstarch
  • 1 cup whole milk
  • 1/2 vanilla bean, seeds scraped to loosen
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups heavy cream


  1. Whisk 2 tablespoons granulated sugar, the confectioners' sugar, salt, and egg yolks in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Set aside.

  2. Bring milk, vanilla bean and seeds, and remaining 2 tablespoons granulated sugar to a simmer in a medium saucepan over medium heat, stirring until sugar has dissolved. Remove bean, and discard. Whisk a third of the milk mixture into yolk mixture. Whisking constantly, gradually add remaining milk mixture. Pour back into pan; bring to a boil, whisking constantly. Cook, whisking, until thick, 2 to 3 minutes. Remove from heat; whisk in butter.

  3. Pour through a sieve into a bowl; discard solids. Cover with plastic wrap, pressing it directly onto surface. Refrigerate pastry cream until cold, about 2 hours (up to 3 days); beat until smooth before using.

  4. Beat cream until soft peaks form. Whisk half the whipped cream into the pastry cream; fold in remaining whipped cream.


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