Diplomat cream

Hello sweet tooths,

Do you know diplomat cream?

Diplomat cream is a pastry cream base into which whipped cream is folded. The result is a wonderfully light cream! Thanks to its firm texture, we can pipe it into various pastries. :o)

This is a recipe you may have already discovered in the vanilla cream horn and mille-feuille recipes.

With this recipe, you can fill approximately 12 cream horns or pipe a 28 cm diameter tart.

Here are the ingredients to make this recipe:

- 4gr powdered gelatin

- 20gr cold water

- 50gr sugar

- 40gr egg yolks

- 10gr flour

- 10gr cornstarch

- 250gr whole milk

- 1 tsp vanilla flavoring

- 20gr butter

- 120gr heavy cream

Let's get started with the recipe!

Start by pouring 4gr of powdered gelatin into a bowl.

Use the scale spoon to precisely weigh the powdered gelatin.

Then add 20gr of cold water and stir with a spoon. Set the mixture aside.

Next, pour 50gr of sugar and 40gr of egg yolks into a large bowl and whisk the mixture until foamy.

Then add 10gr of cornstarch and 10gr of flour to the mixture and whisk again until everything is well combined. Then set aside.

In a saucepan, pour 250gr of whole milk with 1 tsp of vanilla flavoring and heat the mixture.

It doesn't need to boil – if it's steaming, that's perfect. :-)

Once the milk is heated, pour a small amount (about one third) into the egg/sugar/flour mixture and whisk until you get a smooth, liquid mass.

Once the right texture is achieved, pour the entire bowl into the saucepan with the remaining milk and whisk again.

This way, we avoid having lumps of cornstarch.

Return the saucepan to the heat (medium heat) and whisk continuously until the mixture thickens.

You'll notice that at first the mixture is quite foamy. It will thicken and there will be less foam on top.

At the first PLOP, remove the saucepan from the heat, but continue whisking for another minute to make sure the bottom doesn't burn.

Then add the gelatin. Mix well so that it melts into the pastry cream.

Once the gelatin is completely melted, add 20gr of butter cut into pieces. This will add richness to our diplomat cream. :o)

Whisk together then pour the mixture into a wide dish so the pastry cream can cool quickly. Place the dish in the fridge for about 30 minutes. The mixture should cool down to approximately 25°C.

Once the pastry cream is at 25°C, prepare the whipped cream.

Pour 120gr of heavy cream into a bowl and whip it to get a just-whipped cream. Not too firm but not liquid either. As soon as there is a small peak on the whisk (see the third photo below), it's ready. :o)

Whisk your pastry cream again to give it a smooth, supple texture.

Then fold in the whipped cream gradually using a spatula.

Incorporate the cream in 3 additions.

You will get a beautiful, smooth and glossy cream.

The diplomat cream is now ready!

To pipe it with style, pour the diplomat cream into a piping bag fitted with a tip of your choice. In our assortment, you will find various tips to create beautiful piping on your desserts.

I hope you enjoy this diplomat cream recipe and that you create some wonderful treats with it! :o)

I wish you a lovely day!

Karin

P.S: All the equipment used can be found at the bottom of the recipe.