Creme Pat Mousse
  • Quick & easy (production)
Containing: 1 Component
Demonstration video<span>Creme Pat Mousse</span>

Creme Pat Mousse

Ingredients: Creme Pat Mousse

  • 240 g
    Whole milk

Preparation: Creme Pat Mousse

Boil the milk

Ingredients: Creme Pat Mousse

  • 57 g
    Egg yolk
  • 24 g
    caster sugar
  • 12 g
    Cornstarch

Preparation: Creme Pat Mousse

Mix the egg yolks, caster sugar and corn starch together and then pour the boiling milk on and mix

Return to the pan and cook out

Ingredients: Creme Pat Mousse

  • 560 g
    823‐E4

Preparation: Creme Pat Mousse

Pour the warm crème pâtissière over the milk chocolate

Emulsify the chocolate crème pâtissière then allow to cool to 40°C

Ingredients: Creme Pat Mousse

  • 667 g
    semi whipped whipping cream

Preparation: Creme Pat Mousse

Fold through the semi whipped cream

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges