Diplomat Cream

Method

In a medium bowl, whisk together the egg yolks, sugar and salt aggressively for 1-2 minutes, until the mixture becomes smooth, pale and runny, with no more chunks.
3 large egg yolks room temperature, 50 grams granulated sugar, tiny pinch fine sea salt
Add the cornstarch with a splash of the milk to thin it out and whisk aggressively again until it's smooth.
42 grams cornstarch
In a medium saucepan (preferably stainless steel or nonstick - avoid aluminum), heat the rest of the milk over medium heat, just until it's hot and simmering.
240 mL whole milk
Temper the eggs by streaming the milk into the bowl while continuing to whisk the egg yolk mixture.
Dump the whole mixture back into the saucepan and cook over medium-low heat, while whisking continuously.
Within 1-3 minutes, the mixture should start to thicken, continue whisking.
Once it's starting to stick to the pan, whisk aggressively for another 30-60 seconds. Remove from the heat and pour it back into the bowl.
Add the butter and vanilla to the bowl and allow the heat from the pastry cream to melt the butter for a second before gently whisking it. It may separate at first but it'll come back together as you whisk it.
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)
The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it through a sieve.
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 proceeding.
Place the heavy cream in the bowl of a stand mixer with the 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
Then increase the speed to medium-high and beat just until stiff peaks form. Don't over-mix.
To bloom the gelatin, mix it with cold water until it's dissolved, it'll set. Then microwave for 5 seconds to make it runny again.
1 tsp gelatin powder, 1 Tbsp cold water
Add about 1-2 tablespoons of the pastry cream into the gelatin. Mix it together until it's completely smooth. This will prevent the gelatin from seizing once it gets combined with everything else.
Then add the gelatin mixture into the pastry cream along with a couple spoonfuls of the whipped cream, to thin it out a bit.
Gently fold the rest of the whipped cream into the pastry cream in 2-3 increments.
Use immediately as a filling for cakes, cream puffs, eclairs, etc.

Ingredients

Method

Notes

Nutrition