Mousse Cream

Preparation

1. Leave the necessary butter at room temperature for at least 30 minutes until it softens completely.
2. Cut the vanilla pod lengthwise in half and use a knife to scrape out the inner pulp. Reserve the pulp and the pod for the next step.
3. Heat the milk in a saucepan over medium heat together with the vanilla pulp and the whole pod. Bring the milk to a boil, stirring occasionally.
4. Once the milk reaches a boil, remove the saucepan from the heat, cover it with a lid, and let it sit for 15 minutes to cool slightly and infuse.
5. In a large bowl, beat the egg yolks with the sugar until you achieve a creamy and fluffy mixture with a whitish color. This can take about 5-7 minutes with an electric mixer.
6. Add the cornstarch and stir well until completely integrated. Reserve this mixture.
7. Remove the vanilla pod from the saucepan with the milk and return the milk to medium heat until it comes back to a boil.
8. Incorporate one third of the hot milk into the bowl of egg yolks, stirring vigorously to prevent the yolks from curdling.
9. Add this yolk and milk mixture to the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a whisk, until the cream thickens, which may take about 5-7 minutes.
10. Remove the cream from the heat just before it comes back to a boil and let it cool for 10 minutes, stirring occasionally to prevent a skin from forming.
11. After 10 minutes, but while the cream is still hot, add half of the butter and stir until it melts completely and is well integrated.
12. Transfer the cream to a large tray so it cools more quickly. Cover it with plastic wrap directly on the surface of the cream to prevent a thick film from forming. SET Aside at room temperature.
13. Once the cream has reached room temperature, transfer it to a large bowl and beat it with a whisk until you achieve a smooth and homogeneous texture.
14. Add the other half of the softened butter and continue mixing until the butter is completely incorporated into the cream. Note: To fill cakes, use a piping bag with a plain tip to achieve a clean and professional finish.