Diplomat Cream: A perfect combination of creaminess and lightness
Ideal Uses
- Filling for cakes, tarts, éclairs, profiteroles, and more
- Decorating cakes and cupcakes
- Base for flavored creams (chocolate, coffee, fruit)
Ingredients
For the Pastry Cream (Crème Pâtissière)
- 500 ml whole milk
- 100 g sugar
- 4 egg yolks
- 40 g cornstarch
- 1 vanilla bean (optional)
For the Diplomat Cream
- 200 ml cold heavy cream
- 1 sheet unflavored gelatin
Instructions
- Prepare the Pastry Cream:
- Heat milk with vanilla bean (if using).
- Whisk egg yolks and sugar until pale.
- Add sifted cornstarch and mix well.
- Gradually pour hot milk into yolks, whisking constantly.
- Cook over medium heat until thickened and smooth.
- Strain, cover, and refrigerate for at least 2 hours.
- Hydrate the Gelatin:
- Place gelatin powder in a small bowl and cover with cold water.
- Let sit for 5 minutes until hydrated.
- Finish the Diplomat Cream:
- Heat heavy cream until almost boiling.
- Remove from heat and add hydrated gelatin, stirring until dissolved.
- Let cool slightly.
- Whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into cold pastry cream until combined.
Tips
- Use vanilla extract for a more intense vanilla flavor.
- Experiment with flavorings like lemon/orange zest or coffee.
- Store diplomat cream in the refrigerator for up to 2 days.
Cream Variations
- Pastry Cream (Crème Pâtissière): The base, with a creamy texture and mild flavor.
- Crème Mousseline: Enriched with butter for a richer, softer cream.
- Diplomat Cream: Combines pastry cream with whipped cream for lightness and airiness.
Enjoy this delicious and versatile diplomat cream in your favorite desserts!
