MOUSSELINE CREAM Combine cold Pastry Cream and Butter Cream until homogenized PASTRY CREAM - 1 quart Milk - 225 gm (1 cup) Sugar - 90 gm Pastry cream powder - 2 Eggs __________ - 1/3 cup Pear Brandy "Poire Williams" - Bring
milk to a boil - Mix eggs , Sugar and powder
until smooth - Add part of boiling milk
over egg mixture - Combine everything and
bring back to the boil. The cream needs to be cold before being used - Before adding the cream to the butter cream, smooth it in the kitchen aid using the whisk
attachment after adding the Pear Brandy BUTTER CREAM - 100 gm Light Corn Syrup - 680 gm Sugar -
Water ( to dilute sugar for cooking0 -
340 gm Egg whites -
3 lbs Butter , cold -
Cook corn syrup, sugar and water up to 121C -
In mixer start whipping egg whites on 2nd speed -
When sugar is about ready, turn mixer onto 3rd speed -
Gently pour sugar over beating whites -
Let work until lukewarm - Add diced
cold butter to the still running meringue (Swiss) and let turn intil well homogenized | 
