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Diplomat Cream Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 3 cups (approximately 720 ml)
  • Category: Dessert Cream
  • Method: Stovetop
  • Cuisine: French

Description

Diplomat Cream is a luscious blend of smooth pastry cream and light whipped cream, creating a silky, stable, and airy dessert filling perfect for cakes, pastries, and tarts. This recipe combines the rich flavors of vanilla and butter with a delicate texture, enhanced optionally with gelatin for firmness, making it ideal for elegant and creamy desserts.

Ingredients

For the Pastry Cream

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 1 tsp pure vanilla extract or seeds from 1/2 vanilla bean
  • 2 tbsp (30 g) unsalted butter

For Stabilizing (Optional)

  • 1 tsp powdered gelatin
  • 1 tbsp cold water

For the Whipped Cream

  • 1 cup (240 ml) cold heavy whipping cream
  • 2 tbsp powdered sugar (optional)

Instructions

  1. Heat the Milk: In a medium saucepan over medium heat, warm the milk until it just begins to steam. Avoid boiling to prevent scorching.
  2. Whisk the Yolks: In a separate bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale, smooth, and free of lumps.
  3. Temper the Eggs: Slowly pour a small portion of the hot milk into the egg yolk mixture while continuously whisking to prevent curdling. Gradually add the remaining milk, whisking thoroughly to combine.
  4. Cook the Custard: Transfer the mixture back into the saucepan and cook over medium heat. Stir constantly until the mixture thickens to a pudding-like consistency, approximately 3 to 5 minutes.
  5. Add Flavor and Butter: Remove the saucepan from the heat and immediately stir in the vanilla extract and unsalted butter until fully melted and the cream becomes smooth.
  6. Optional – Add Gelatin: If using gelatin, sprinkle it over cold water and let bloom for 5 minutes. Then stir the bloomed gelatin into the warm pastry cream until completely dissolved and incorporated.
  7. Chill the Cream: Pour the pastry cream into a shallow dish and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours until fully chilled.
  8. Whip the Cream: In a chilled bowl, whip the cold heavy cream and powdered sugar until medium-stiff peaks form. The whipped cream should be fluffy and smooth but not overbeaten.
  9. Loosen the Pastry Cream: After chilling, whisk the pastry cream until smooth to loosen its texture and remove any stiffness from refrigeration.
  10. Fold Together: Gently fold the whipped cream into the pastry cream in two to three portions using a spatula, ensuring to retain the airy texture without deflating the mixture.
  11. Chill Before Using: If necessary, refrigerate the combined diplomat cream for an additional 30 minutes to allow it to set fully before piping or spreading on desserts.

Notes

  • Using gelatin helps stabilize the cream, making it ideal for cakes that require structural integrity.
  • Do not overheat the milk to prevent curdling of the egg yolks during tempering.
  • Pressing plastic wrap onto the cream surface is essential to avoid a skin forming during chilling.
  • Whipped cream should be cold for best volume and stability.
  • This diplomat cream can be used as a filling or frosting for pastries, cakes, and tarts.

Find it online: https://slsrecipes.com/diplomat-cream-recipe/