diplomat cream

Name: Diplomat Cream
Prep time: 30 min
Cook time: 2 h
Yield: 8
Cuisine: French
Ingredients: 250 milliliter(s) milk; ½ teaspoon(s) vanilla extract; 2 - egg yolks; 18 gram(s) potato or corn starch (25 ml); 60 gram(s) sugar; 15 gram(s) butter (1 tbsp); 1 teaspoon(s) gelatin powder, unseasoned; 150 milliliter(s) heavy whipping cream; - food coloring (opt.); - flavoring (opt.)

21 Pinches 1 Photo

Annastiina Salonen

Vanhalinna, Varsinais-Suomi

Updated on Jan 17, 2022

Diplomat cream is known as crème diplomat in French. It's a mix of pastry cream (crème pâtissière) and whipped cream. It has a strong texture, yet it's not too sweet and it has a refreshingly light and fresh mouth feel. The flavor resembles ice cream and it's largely made out of the same ingredients. It's mostly used as the filling of cakes, tarts and pastries or in the same manner as pastry cream – in cream puffs and Napoléon cakes. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/849530/Diplomaattikreemi/

Rate

prep time 30 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

250 milliliters milk
½ teaspoon vanilla extract
2 - egg yolks
18 grams potato or corn starch (25 ml)
60 grams sugar
15 grams butter (1 tbsp)
1 teaspoon gelatin powder, unseasoned
150 milliliters heavy whipping cream
- food coloring (opt.)
- flavoring (opt.)

How To Make diplomat cream

Step 1

1. Moisten the gelatin powder. 2. Heat the milk in a kettle along with the vanilla extract. 3. Whip the egg yolks, sugar and starch together in a bowl. 4. When the milk is about to boil turn the heat to medium. Slowly pour the milk into the egg yolk mix while whisking all the time. 5. Pour the custard back into the kettle and put the kettle back on the stove. Boil it for a few minutes more until it's thickened and supple. Take it off the stove.

Step 2

1. Add the butter as pieces and whisk it in. 2. Add and mix in the softened gelatin. 3. Cool down the ready pastry cream first in a cold water bath, then in the fridge.
Step 3

1. Once the pastry cream has cooled and thickened more whip the cold cream into stable peaks. 2. Take the pastry cream from the fridge and mix it as supple again. 3. Mix one third of whipped cream into the pastry cream, folding it gently up and down. Add more whipped cream in a similar manner, keeping the air inside. 4. If the ready pastry cream has to resettle, let it be in the fridge for a while.
Step 4

Add coloring and flavoring if so desired. Diplomat cream keeps in the fridge for a few days, in an airtight container.
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