Thanks for the link to that summary, imaginethatnj. I saved it for future reference.

You're welcome. For beautiful photos and step-by-step instructions on almost anything pastry, Joepastry.com is one of my favorites. And he answers questions as well. That's another link to keep...left side links, really informative.

Ok, so it has been a few days since I checked back here. I think I miscommunicated because I didn't really know anything about French BC or Mousseline. I am actually asking about French Meringue BC which is different from French BC. There is great info on wikipedia about the difference (I added spaces so it would post the link):

http : // en . wikipedia . org / wiki / Buttercream

French BC uses yolks, but French MERINGUE is a meringue BC where you don't cook anything - so a different method than Swiss or Italian basically.