If you want to prepare a delicious snack or dessert for your family, please feel free to read the next article. You can learn how to prepare a rich mousse of pastry cream with toffee sauce.
Are you cheering? Surprise everyone with this recipe. We detail how to make it step by step.
Pastry Cream Mousse Recipe With Toffee Sauce
They say the first impression is what counts and you’ll get it in this case. The result of this mousse is more than showy and also delicious. You’ll be an expert in the kitchen.
Ingredients (for 8 portions)
For the Pastry Cream:
- 2 cups of milk (500 ml)
- 4 egg yolks
- ½ cup of sugar (100 g)
- ¼ cup cornstarch (40 g)
- 1 teaspoon vanilla extract
- 1 pinch of salt
For The Cookie Base:
- 200 grams of digestive-type cookies
- 90 grams of butter
For the Mousse:
- 3 cups of whipping cream (700 ml)
- 1-2 cup of milk (125 ml)
- 1-2 cup sugar (100 g)
- 9 gelatin leaves
For The Toffee Topping:
- 1 cup of whipping cream (230 ml)
- 50 grams of butter
- 3/4 cup sugar (150g)
How Do You Prepare The Pastry Cream Mousse With Toffee Sauce?
- For starters, we get on with the pastry cream as it should be very cold when using it. Therefore, put half the milk in a saucepan and simmer. On the other hand, the other half mixes with corn and is removed well (so that there are no lumps left).
- Then put the yolks and sugar in another bowl and beat. Then pour the milk with corn and vanilla extract. In addition, add this preparation to the hot milk saucepan while removing with electric rods until thickened. Finally, remove from the fire and reserve. When it’s at temperature, it leads to the fridge.
- Now it’s time for the cookie base: they shred well with a mortar and mix with the melted butter. Then, during you leave a sandy dough, you scatter it in the mold pressing with your fingers to compact it as much as possible. Put in the fridge.
The Mousse
- Then prepare the mousse: In a bowl with cold water moisturize the gelatin leaves. Pour the milk into a saucepan and heat.
- Then pour the hydrated gelatins and stir. Mount the cream and sugar apart. Add the milk with gelatin to the cream with sugar, taking care not to lower it. Then integrate with the pastry cream.
- Finally, scatter on the buttered biscuit base and bring back to the fridge (at least 2 hours).
The Sauce
- Then for the toffee sauce, put the sugar in a saucepan and heat it to roast. Then heat the cream apart and pour over the sugar. Add the butter and let it boil for 8 minutes to thicken. When it cools a little, take the mousse out of the fridge and pour over it.
- To finish, you can cool down for another hour before serving. And enjoy this delight.
Another Idea to Prepare Pastry Cream Mousse With Toffee Sauce
It’s similar to the previous one but has some different ingredients. Choose the one you like most because you’re both very rich.
What Do You Need?
For the Base:
- 1 digestive cookie pack
For the Pastry Cream:
- 2 cups of milk (500 ml)
- 1-2 cup sugar (100 g)
- 1/4 cup of cornflour (50 g)
- 3 eggs
- A few drops of vanilla essence
For the Cream Filling:
- 2 cups cream (500g)
- 1/4 cup icing sugar (70 g)
- 1 tablespoon of Philadelphia-type cheese (15g)
For The Toffee Layer:
- 3/4 cup sugar (150g)
- 2 tablespoons of water (20 ml)
- 1 cup cream (250 ml)
Steps to Follow:
- For starters, crush the cookies and spread them in the mold to make the base.
- Prepare the pastry cream by mixing all the ingredients with electric rods.
- Then pour on the cookie base and put it in the fridge.
- To make the toffee, heat the water and sugar in a saucepan and when it’s dark, put the cream while still removing until it thickens.
- Mount the cream with the cheese and add the sugar slowly.
- Remove the mold from the fridge and spread the cream over.
- Finally, it cools for at least 4 hours before serving.