Muslin cream recipe

This muslin cream recipe is a variant of the pastry cream. Its preparation is the same, except that butter is added, once the pastry cream is made and cold. Its conservation is of little time, but it is so rich that it is worth doing it.

This cream is ideal for filling puff pastry, eclairs or profiteroles. Although less is usually done at home, restaurants are more likely to make this type of cream. Making it at home is very easy, there are no big secrets. In this article, we tell you how to make muslin cream so that you are encouraged to prepare it in the comfort of your home and to fill your delicious desserts with it. Stay with us and keep reading!

Ingredients to make Muslin Cream:

• 150 grams of unsalted butter
• 1 vanilla pod
• 350 milliliters of milk
• 4 egg yolks
• 75 grams of sugar
• 25 grams of cornstarch

How to make Muslin Cream:

1. First of all, we are going to take the butter out of the refrigerator so that it softens and then we can use it better.
2. Next, we cut the vanilla pod in half. We can save the other half for another preparation.
3. Cut again the half pod that we are going to use lengthwise and scrape out its seeds, which we will add to the milk together with the half pod already scraped completely.
4.  Bring the milk to a boil and remove it from the heat.
5. While the milk is heating up, we put the egg yolks, sugar and cornstarch in a bowl. We beat with some manual rods until we see that there are no lumps of cornstarch left.
6. Once we have the hot milk, we add a little bit of the milk in the bowl where we have beaten the yolks and we continue beating to prevent them from curdling. We continue adding the milk little by little while beating.
7. Put the whole mixture back in the pot, bring to the heat and stir constantly until the muslin cream thickens.
8. Remove the pastry cream from the heat and put it in another bowl to cool. Cover with plastic wrap, making sure that it sticks to the cream so that it does not form a dark film on the surface. Let it cool down to room temperature.
9. We wait about two hours until the muslin cream is no longer hot and we beat again with some manual rods.
10. Another of the pastry creams commonly used to fill desserts is the diplomatic cream, you can review both recipes to decide which texture and flavor combine best with your dessert.
11. Now, it’s time to add the softened butter to the muslin cream. We will do it in three parts, cutting it into small pieces and stirring well with some rods so that the butter is well integrated.
12. And the time has come to put it in the fridge to cool down and take shape. Then, it will be ready to use as a filling in whatever you want, it can be a muslin cream for a birthday cake or for some delicious filled tartlets.