Crème mousseline

This is the filling (and frosting) I used for my first (as I like to call it) american way cake. It is a very popular cream in France especialy used in the "Fraisier" cake.

Crème mousseline


  • 4 cups milk (1 l) 8 egg yolks ¾ cup sugar granulated (150 gr) 1 vanilla bean ¾ cup flour (90 gr) 2 1/3 cups butter (550 gr)


  1. In a sauce pan, heat the milk with the grated vanilla bean to flavour your preparation.
  2. Beat the egg yolks with half the sugar.
  3. Add the flour to the egg/sugar mix and stir correctly.
  4. When the milk starts to boil, take off the vanilla bean and add half of the milk to the egg/sugar/flour mix.
  5. Stir well until all dissolved, than add it to the rest of the milk in the pan.
  6. When your cream starts to â??bubbleâ? cook it for another minute until it gets thicker.
  8. You know have a â??crème patissièreâ?.
  9. Now add half of the butter to your cream and stir, then transfer your batter into a bowl.
  10. Let it cool down completely.
  11. When it is completely cooled down, cream the rest of your butter and add it to your batter, and beat with a whisk for about 1 minute.
  12. It is ready!!!
  13. Can be used to fill and cover your cakes.
  14. Gets really hard in the fridge, so you might consider taking your cake off the fridge at least 2 or 3 hours before eating it.