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mousseline

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1
Mousseline cream | Valrhona Chocolate
Like diplomat cream, mousseline is a derivative of crème pâtissière . The main difference from crème pâtissière is the butter, which can be added as it is (half hot, half cold) or as a buttercream. Because it's beaten for several minutes, the mixture takes on a lighter, more airy texture. www.valrhona.com
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Classic Creme Mousseline (Authentic Recipe) - The Flavor Bender
Creme Mousseline is a rich cream made with thick pastry cream and lightened with whipped butter. Perfect as a filling for pastries! www.theflavorbender.com
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What is mousseline? There seems to be multiple ideas about this...
Most of what I found on the internet indicates that mousseline (aka german buttercream) is pastry cream with butter added. www.reddit.com
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mousseline
‖ mousseline (muslin) Also 9 erron. mouseline, mousselaine. [Fr.: see muslin.] 1. French muslin; also, a dress of this material. (Often short for mousseline-de-laine: see b.)1696 Phillips (ed. 5), Mousseline, a sort of Linen, made of Cotton, very clear, very fine, but not very close woven, nor very ... Oxford English Dictionary
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Classic French Mousseline Sauce Recipe - The Spruce Eats
A mousseline sauce is a luxurious, light, smooth and very rich version of a classic Hollandaise sauce. www.thespruceeats.com
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Mousseline - Wikipedia
Mousseline may refer to: Mousseline sauce or Hollandaise sauce; Mousseline, a type of forcemeat; Mousseline, a type of fabric; Mousseline, the French name ... en.wikipedia.org
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Crème Mousseline - Baran Bakery
A fluffy and silky buttercream made of pastry cream and whipped butter. Use it to frost cakes and cupcakes or for European style tortes and pastries. baranbakery.com
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Classic French Mousseline Sauce - It's Raining Flour
Mousseline sauce is made from egg yolks, lemon juice, salt, pepper, butter and heavy cream. Many recipes also add a pinch of cayenne pepper! itsrainingflour.com
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How To Make Crème Mousseline - Baking With Butter
Crème mousseline is crème pâtissière enriched with whipped butter. The addition of butter gives a thick consistency and a velvety texture. bakingwithbutter.com
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Mousseline Sauce | Rouxbe Online Culinary School
Mousseline Sauce is a luxuriously-rich derivative of Hollandaise Sauce. Whipped cream is folded in at the end to create an extremely light, fluffy and elegant ... rouxbe.com
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Potato Mousseline Recipe - NYT Cooking
Ingredients · 2pounds waxy potatoes, preferably Yukon Golds or fingerlings · Salt · 3cups heavy cream · 2tablespoons butter · Whole nutmeg · Fleur de sel. Add ... cooking.nytimes.com
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How To Make Mousseline, Forcemeat or Meat Farce - Forager
When the meat is well chilled, place it in the bowl of a food processor and add the bread soaked in cream, squeezing the cream out into a separate container. Begin pureeing the meat by pulsing the food processor, adding the soaked bread, garlic, pepper, nutmeg and the salt. When the mixture is coming together and looks like paste, turn the food ...
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Delaine (cloth)
Delaine (de laine, Muslin de Laine, Mousseline de Laine) was a kind of mixed cloth with cotton warp and wool in the weft. Etymology Delaine (de laine), Muslin de Laine, and Mousseline de Laine are all French words for wool cloth. wikipedia.org
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muslin
muslin (ˈmʌzlɪn) Forms: 7 muslina, muscelin, muzlin, 7–8 musling, 8 musselin, musslin, mussolin, 8– muslin. [a. F. mousseline, ad. It. mussolina, -ino (whence the obs. Eng. forms muslina, mussolin), f. Mussolo (also used as appellative = muslin) the town of Mosul (in Arabic mau{cced}il), where musli... Oxford English Dictionary
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Quenelle
Quenelles de brochet Lyon and Nantua are famous for their quenelles de brochet (pike quenelles), often served with sauce Nantua (crayfish sauce) or sauce mousseline wikipedia.org
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