In a stand mixer fitted with the paddle attachment, combine ingredients.
Beat on med speed for about 10 minutes or until a smooth consistency has been reached.
The mixture should be light and fluffy.
Can be stored in the refrigerator for 3 days.
Variations:
Coffee Mousseline:
Beat 2 teaspoons espresso into Mousseline.
Chocolate Mousseline:
Melt 6 ounces chocolate, and beat into Mousseline.
Difficulty: ................. beginners
Preparation: ............ about 20 minutes
Servings: ................. 4
2 1/2 cups Pastry Cream
3/4 pound butter (cold & sliced)
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