Diplomat Cream (Crème Diplomate) VIDEO
If you're looking for a classic pastry cream that is light, fluffy, versatile, and absolutely delicious, Diplomat Cream fits the bill. Also known as Crème Diplomate in French, this custard-like cream is a light concoction of pastry cream, whipped cream, and gelatin (optional). Whether you use it as a dessert filling, a dessert topping, or by itself as a sweet treat, it is just as decadent! The best part is that my diplomat cream recipe is easy to make and whip up in just an hour.
- Prep time
- 30 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Whole milk (3% fat)
- 100 g Granulated sugar
- 80 g Egg yolk (approx. yolk of 4-5 eggs)
- 25 g Corn starch
- 25 g All purpose flour
- 2 teaspoon Vanilla bean paste (or vanilla extract)
- 50 g Unsalted butter (82% fat, room temperature soft butter)
- 3 Sheets of gelatin (3x1.7g=5g gelatin overall)
- 200 g Heavy Cream (very cold. 36% fat)
Instructions
- 1
Soak gelatin sheets in cold water
- 2
In a large enough bowl, with the help of a Hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes
- 3
Whisk in corn starch, flour, and vanilla until thoroughly incorporated and have a smooth paste
- 4
Bring milk to simmering in a saucepan on medium heat then remove it as soon as it starts simmering
- 5
Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks and the mixture should already start to slightly thicken
- 6
Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don't worry just keep whisking and the cream will get smooth and glossy
- 7
Squeeze excess water from the gelatin sheets and stir them into the mixture one by one
- 8
If in doubt, strain the pastry cream for a lump free, creamy end result
- 9
Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth adding the butter in 3 stages and mixing well after each addition.
- 10
Pastry cream needs to completely cool before folding the heavy cream in. Place the cream into a shallow bowl or cake pan and cover the entire surface with plastic wrap to avoid skin forming on top. Let it come to room temperature
- 11
Once cooled, whisk the pastry cream for 1-2 minutes to get a smooth texture. Make sure you do not over whisk it as it can get runny. Give it a few whisk only until smooth
- 12
Whip very cold heavy cream until soft peak. Do not overwhip it to a point that it would form lumps.
- 13
Carefully, with the help of a rubber spatula, fold in heavy cream into the pastry cream. It is worth adding the whipped heavy cream in 3 stages and folding after each addition.
- 14
The Diplomat Cream can be used immediately to fill cakes, tarts, choux pastry, etc. If the cream is more on the soft side, refrigerate it for 1-2 hours before using it.
- 15
Store in the fridge for 1-2 days