mousseline, remove your
pastry cream from the
refrigerator and bring it to
room temperature so that
it is not too cold. Make
sure that your butter is
nice and soft. Both
components should be
around 60°F/16°C. Place
the pastry cream in the
mixer fitted with the whisk
attachment and whisk on
high speed for 1 minute.
chris devlin
(Chris Devlin)
#1