repare for maximum deliciousness because I’m making amazing French dessert – Fraisier strawberry cake!
Today I’m making Fraisier strawberry cake that consists of sponge cake, vanila crème mousseline and lots of fresh strawberries. Yum!
Crème mousseline is pastry cream with added butter. I already used this delicious filling in my , , and . When making mousseline, it is important to add softened butter into cooled pastry cream. However, the cream shouldn’t be too cold, because it can harden the butter and the result won’t be smooth. So, I advise that you keep your pastry cream at room temperature before adding softened butter – it will be great!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!