Maple Crème Mousseline

Batch Size:
Yield:

Main

AmountIngredient
Whole Milk
Pure Maple Syrup
Salt½ tsp
Cornstarch
All-purpose Flour
Whole Eggs
Egg Yolks
Unsalted Buttersoftened
Maple Extract1 t
Scaled ingredient total2,107.5 g

Prep Method 6

  1. 1.In a saucepan, bring the milk, maple syrup, and salt to a boil.
  2. 2.Meanwhile, whisk the cornstarch, flour, whole eggs, and yolks in a bowl until smooth.
  3. 3.Temper the egg mixture with the hot milk and return everything back to the pan.
  4. 4.Bring the mixture to a boil, whisking continuously for 2 minutes.
  5. 5.Transfer the hot pastry cream to a bowl of a mixer and paddle until room temperature.
  6. 6.Add the butter and extract to the pastry cream and mix until smooth.

U of M Equivalency

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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
Whole MilkThis ingredient is not yet set with a purchase cost and unit—
Pure Maple SyrupThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Cornstarch$0.254
Purchase item nameGreat Value Corn Starch, 16 oz
Purchase cost$1.92
Purchase unit16 ounce_mass
Date added2026-03-08
Item ID #664106906
Vendorwalmart
All-purpose Flour$0.063
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
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—
Unsalted Butter$2.6985
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
Maple ExtractThis ingredient is not yet set with a purchase cost and unit—
Total Yield2,100 g
Total Cost$3.0177
Cost Per G:$0.0014

Partial estimate; unpriced ingredients are excluded. 25% of ingredient weight is priced.

5 costing issues
  • Whole Milk: no active USD purchase price with a convertible package size
  • Pure Maple Syrup: 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
  • Maple Extract: 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 9 connected
!Whole MilkAdd nutritional data800 g›!Pure Maple SyrupAdd nutritional data600 g›✓Unsalted ButterButter, stick, unsalted400 g›✓Whole EggsEgg, whole, raw, fresh100 g›✓Egg YolksEgg, yolk, raw, fresh80 g›✓CornstarchCornstarch60 g›✓All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached60 g›!Maple ExtractAdd nutritional data5 g›✓SaltSalt, table2.5 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories40

% Daily Value*

Total Fat 17g
22%
Saturated Fat 0.5g
3%
Cholesterol 105mg
34%
Sodium 55mg
2%
Total Carbohydrate 5g
2%
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 · 33% mapped. Scaled batch: 846 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • See the Chef's Notes in the Basic Crème Mousseline recipe on page 179.