Dairy Free Creme Mousseline Cream
My dairy free creme mousseline cream is so rich and decadent and is surprisingly easy to make. Perfect for pastries and tarts or as a great substitute for buttercream.
Equipment
- Saucepan
- Cling Film / Plastic Wrap
Ingredients
- 250 ml Plant Based Milk
- 1 tsp Vanilla Bean Paste
- 4 Egg Yolks (room temperature)
- 50 grams White Sugar
- 35 grams All Purpose Flour
- 100 grams Plant Based Butter (unsalted) (room temperature)
Instructions
Prep
- Gather all equipment and ingredients.
- Separate the eggs, saving the egg white for another time, and ensure that the egg yolks and butter are at room temperature.
Creme Mousseline
- Add 250ml milk and 1 tsp vanilla bean paste to a saucepan. Bring to a boil over a medium heat.
- In a separate bowl, whisk together 4 egg yolks and 50g sugar until the mixture is lightened. Add 35g of all purpose flour and continue to whisk until smooth.
- Pour the vanilla milk in to the bowl with the egg yolk mixture and whisk together until fully combined.
- Quickly pour it back into the saucepan and heat through until it boils again. Reduce the heat and simmer for 3-5 minutes. The creme will thicken. Stir occasionally to avoid a skim forming. At this stage we have made crème pâtissière.
- Transfer the creme into a bowl and lay cling film directly on top of the creme to avoid a skin forming. Allow to cool on the counter then transfer to the fridge for 1 hour until set.
- Once set, transfer the creme base to a stand mixer bowl. Whip with the whisk attachment and add small amounts of butter until the 100 grams of butter is fully combined. The creme mousseline will have a similar consistency to whipped cream.
- NOTE - if you will be piping the creme, add some to a piping bag then chill the bag until needed. This will help the creme hold its shape.
Video
Notes
- This recipe makes enough creme mousseline to top an 8 inch fresh fruit tart, with a little bit left over to serve on the side. It is also perfect to use as a buttercream substitute for cakes and cupcakes. See the full blog post for more ideas.
- If you are not using all of the creme mousseline once it is made, store it in an airtight container in the fridge for up to 5 days. It will lose some of its airiness so I recommend rewhipping before using.
- Freeze in an airtight container for up to 3 months. Allow to defrost at room temperature before opening and then rewhip it once it has fully defrosted.
- For a gluten free option, simply substitute the all purpose flour for a gluten free all purpose flour (I recommend Bob's Red Mill).
- Nutritional information for individual servings has not been provided for this recipe as there is no specific serving size. Please refer to my individual recipes that use this cream for more accurate information.
Nutrition
Serving: 1 BatchCalories: 1287kcalCarbohydrates: 85.2gProtein: 15.5gFat: 101.6gSaturated Fat: 16.9gCholesterol: 839mgSodium: 850mgPotassium: 112mgFiber: 2gSugar: 55.5gCalcium: 410mgIron: 4mg
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