Fruit Crème Mousseline

Batch Size:
Yield:

Main

AmountIngredient
Fruit Puree
Granulated Sugar
Whole Eggs
Egg Yolks
Granulated Sugar
Cornstarch
Unsalted Buttercubed
Scaled ingredient total2,054 g

Prep Method 6

  1. 1.In a saucepan, bring the puree and first weight of sugar to a boil.
  2. 2.Whisk the whole eggs, yolks, second weight of sugar, and cornstarch in a bowl until smooth.
  3. 3.When the puree comes to a boil, temper the egg mixture.
  4. 4.Add the tempered egg mixture back to the pan with the hot puree and bring the mixture to a boil, whisking continuously for 2 minutes.
  5. 5.In a mixer fitted with a paddle attachment, beat the hot pastry cream until slightly warm, about 110ºF (43ºC).
  6. 6.When the pastry cream is slightly warm, add the butter in several additions, beating until completely incorporated and the mixture is light and fluffy.

U of M Equivalency

XX Weight = XX Volume = XX Each

If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.

Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each

Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Fruit PureeThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1813
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1813
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Cornstarch$0.4233
Purchase item nameGreat Value Corn Starch, 16 oz
Purchase cost$1.92
Purchase unit16 ounce_mass
Date added2026-03-08
Item ID #664106906
Vendorwalmart
Unsalted Butter$3.0627
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield2,054 g
Total Cost$3.8487
Cost Per G:$0.0019

Partial estimate; unpriced ingredients are excluded. 39% of ingredient weight is priced.

3 costing issues
  • Fruit Puree: no active USD purchase price with a convertible package size
  • Whole Eggs: no active USD purchase price with a convertible package size
  • Egg Yolks: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data6 of 7 connected
!Fruit PureeAdd nutritional data1000 g›✓Unsalted ButterButter, stick, unsalted454 g›✓Whole EggsEgg, whole, raw, fresh150 g›✓Granulated SugarSugars, granulated125 g›✓Granulated SugarSugars, granulated125 g›✓Egg YolksEgg, yolk, raw, fresh100 g›✓CornstarchCornstarch100 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories90

% Daily Value*

Total Fat 20g
26%
Saturated Fat 0.5g
3%
Cholesterol 130mg
44%
Sodium 15mg
1%
Total Carbohydrate 17g
6%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 51% mapped. Scaled batch: 1880 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The quantity of sugar may need to be adjusted depending on the kind of fruit used.
  • Also see the Chef's Notes in the Basic Crème Mousseline recipe on page 179.