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finished diplomat cream in a bowl
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Diplomat Cream

4.50 from 8 votes
prep 10 minutes
cook 5 minutes
30 minutes
total 40 minutes
Serves 20 ounces
Crème Diplomate, also known as diplomat cream is a super fluffy cream made of pastry cream and whipped cream. Use it as a frosting for cakes, a topping for pies, pavlovas or a filling for donuts, etc. 
Servings 20 ounces

Ingredients

  • 3 large egg yolks, room temperature
  • 45 grams granulated sugar, scant cup
  • 42 grams cornstarch
  • tiny pinch fine sea salt
  • 240 mL whole milk
  • 42 grams salted butter, room temperature
  • 2 tsp vanilla bean paste, or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before)
  • 180 mL heavy whipping cream, cold
  • 30 grams powdered sugar, sifted
  • 1 tsp gelatin powder
  • 1 Tbsp cold water

Method

  1. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt aggressively for 1-2 minutes, until the mixture becomes smooth and runny, with no more chunks.
    3 large egg yolks room temperature, 45 grams granulated sugar scant cup, 42 grams cornstarch, tiny pinch fine sea salt
  2. In a medium saucepan (preferably stainless steel or nonstick - avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.
    240 mL whole milk
  3. Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
  4. Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
  5. Within 1-3 minutes, the mixture should start to thicken, continue whisking.
  6. Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour into a bowl with the butter and vanilla.
    2 tsp vanilla bean paste or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before), 42 grams salted butter room temperature
  7. Allow the heat from the pastry cream to melt the butter for a second and then gently whisk it. It may separate at first but it'll come back together as you whisk it.
  8. The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though a sieve.
  9. Cover the surface with plastic wrap and allow it to cool completely to room temperature. If you refrigerate it for a little, gently whisk it to get rid of any lumps before adding it to the whipped cream.
  10. Place the whipped cream in the bowl of a stand mixer with the sifted powdered sugar, fit with the whisk attachment (or a large bowl with a hand mixer). Turn the mixer up to medium-low for a minute or so, until it starts to thicken (so it doesn't splash).
    180 mL heavy whipping cream cold, 30 grams powdered sugar sifted
  11. Then increase the speed to medium-high and beat just until stiff peaks form. Don't over-mix.
  12. To bloom the gelatin, mix it with warm water until it's dissolved. Microwave for 3-5 seconds if you need to.
    1 tsp gelatin powder, 1 Tbsp cold water
  13. Add the dissolved gelatin, chilled pastry cream and any flavors you want to the whipped cream and mix on medium speed, just until it's all combined. Use a rubber spatula to scrape the bottom of the bowl to make sure it's all mixed well.
  14. Use immediately as a filling for cakes, cream puffs, eclairs, etc.

Notes

3 large egg yolks = 1 large egg, can be made either way. 
In traditional pastry cream I like to use 30 grams of cornstarch for a medium stiffness but for diplomat cream I go with 40 grams of cornstarch to give a stiffer texture that is better for piping. 

Nutrition

Serving: 1cupCalories: 87kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 44mgSodium: 31mgPotassium: 38mgFiber: 0.01gSugar: 5gVitamin A: 244IUVitamin C: 0.1mgCalcium: 26mgIron: 0.2mg
Course: Dessert
Cuisine: French
Keyword: creme diplomate, diplomat cream