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Crème Pâtissière and Crème Mousseline



Using fresh strawberries to make a tart inspired by the Classic French Tart is successful when filled with this cream and topped with the strawberry glaze in this post.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20
Author Valerie Lugonja

Ingredients

  • 1 cup milk
  • half of a vanilla bean ( used the entire bean)
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup heavy cream (I used 3/4 cup)
  • 1 pound fresh strawberries (I didn’t weigh them, I just used what I had)
  • 2 9- inch /23 cm cookie crust , baked or variation of size equivalents (see photo as one recipe made them all)

Instructions

Instructions adapted by me to make in the Themomix:

  1. Put the milk in a saucepan; split the vanilla bean, scrape the seeds into the milk and add bean into the pot
  2. Heat to a simmer, remove from heat, cover, and set to infuse 10 to 20 minutes
  3. Scale the sugar into the TM bowl and add the yolks; insert the butterfly and beat until pale for 10 seconds at speed 4
  4. With the time set for 10 seconds and the speed at 4, add the flour through the hole in the TM lid
  5. Strain the milk gradually into the egg mixture; set the time for 4 minutes and the temperature at 100°C, bring mixture to a boil at speed 4 and cook one minute (you will have to watch when the mixture comes to a boil and adjust time accordingly)
  6. Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
  7. When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
  8. Spread the cream evenly in the base of the tart and arrange the berries neatly over top

Instructions for Pastry Cream:

  1. Put the milk in a saucepan; split the vanilla bean, scraping the seeds into the milk, and add bean into the pot
  2. Heat to a simmer, remove from heat, cover, and set to infuse 10-20 minutes
  3. Beat the yolks with the sugar until pale; Beat in the flour
  4. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture; pour back into the saucepan
  5. Bring to a boil, and cook one minute; remove from the heat and stir in the framboise, if using
  6. Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
  7. When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
  8. Spread the cream evenly in the base of the tart and arrange the berries neatly over top