This is a highly underrated cake filling, very easy to make and can be flavoured with many different things.
1⁄2 Cup (8 tbs)
3⁄8 Pound, sliced (cold)
1) In a bowl of stand mixer fitted with the paddle attachment, add the pastry cream and butter.
2) Beat on medium speed for about 10 minutes or until a smooth consistency has been reached and the mixture is light and fluffy.
3) Can be stored in the refrigerator for 3 days and used as desired.
If you are planning to set up a layered cake for a special personal occasion, this recipe is going to be most useful for you. Crème Mousseline is the filling, which you can put between the layers and depending on your requirement you can add desired flavors to it. Watch the video and get informed on the process of making this filling at home.