Diplomat cream: light as a cloud, perfect for filling
Pastry cream and whipped cream, for cornets, cream slices and cakes
Hello food lovers,
do you know diplomat cream? It is a pastry cream into which we fold whipped cream. The result is a cream as light as a cloud yet firm enough to pipe. No wonder it features in so many of our recipes: in the vanilla cornets, in the cream slice and in cakes.
The recipe is simpler than it sounds. The most important moments are two small steps: blending the milk so that no lumps form, and getting the right temperature before the cream goes in. We show you every step with photos.
This quantity fills about 12 vanilla cornets or a cake 28 cm in diameter. Enjoy trying it out!
Zutaten
For the confectioner's custard
For the diplomat cream
Step by step
Prepare everything
Soak the gelatine
Weigh 4 g of gelatine powder into a small bowl, the most accurate way is with a spoon scale. Add 20 g of cold water, stir with a spoon and set the gelatine aside.
Whisk the egg yolk and sugar
Put 50 g of sugar and 40 g of egg yolk into a large bowl and whisk both until frothy with the whisk. Then add 10 g of Maizena and 10 g of flour. Whisk again until everything is evenly combined, and set the bowl aside.
Cook the pastry cream
Warm the milk
Pour 250 g whole milk with 1 tsp Liquid aroma of vanilla into a saucepan and warm it. It doesn't need to boil: as soon as it steams, it's perfect.
Align
Pour about a third of the warm milk into the egg yolk mixture and stir until smooth and liquid. Then pour the whole bowl back into the saucepan with the remaining milk and stir well again. This way the cornstarch won't form lumps.
Let it thicken
Place the saucepan over medium heat and stir constantly with the Whisk. At first the mixture will be foamy, then it thickens and the foam disappears. At the first "plop", remove the saucepan from the heat and keep stirring for another minute so nothing sticks to the bottom.
Stir in the gelatine and butter
Add the softened Gelatine to the hot cream and stir until it has completely dissolved. Then add 20 g butter in pieces. It makes the cream especially smooth.
Cool to 25 °C
Stir everything with the Whisk and pour the cream into a large Bowl so it cools quickly. Refrigerate for about 30 minutes until it reaches about 25 °C.
Fold in the cream
Whip the cream
Once the cream has reached 25 °C, whip 120 g of double cream. It should be neither liquid nor stiff. As soon as a small peak forms on the whisk, it is just right.
Smooth the cream and fold in the whipped cream
Stir the pastry cream with the whisk until smooth again. Then fold the whipped cream in three portions using a dough scraper. You will get a smooth, glossy cream.
Into the piping bag
Your diplomat cream is ready! Fill it into a piping bag with a piping nozzle of your choice and use it to pipe cornets, cream slices or cakes.
Diplomat cream
Ingredients
For the custard
For the diplomat cream
Method
- Gelatine: Stir 4 g powder into 20 g cold water and let it soften.
- Base: Whisk egg yolk and sugar until frothy, then stir in Maizena and flour.
- Cook: Warm the vanilla milk, combine with the yolk mixture, and stir until it thickens at the first plop.
- Cool: Stir in the gelatine and butter, then chill in the fridge to approx. 25 °C.
- Cream: Whip the cream to soft peaks and fold it in, in three portions.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
Add the cream only once the custard is at about 25 °C. If it is warmer, the cream melts and the custard turns runny. A thermometer takes the guesswork out of it.
Whip the cream only until a small beak forms. Cream whipped too stiff is hard to fold in and makes the custard grainy.
At 4 g, even half a gram makes a difference. Using a spoon scale helps you get the same custard every time.
Frequently asked questions
Diplomat cream is a custard into which whipped cream is folded. This makes it much lighter and airier, while the gelatine keeps it stable.
Yes. 4 g of powder corresponds to just over 2 Swiss gelatine leaves of 1.66 g each. Soak them in cold water, squeeze them out, and add them to the hot custard just like the powder. You can find more in our article on Gelling agent.
For vanilla cornets, cream slices, cakes and any bakes you want to fill. This quantity fills about 12 cornets or a cake 28 cm in diameter.
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