Diplomat Cream
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.
Ingredients
- 3 large egg yolks room temperature
- 1/4 cup (45g) granulated sugar scant cup
- 4 Tbsp (40g) cornstarch heaping Tbsp
- tiny pinch fine sea salt
- 1 cups (8oz) whole milk
- 3 Tbsp (42g) salted butter room temperature
- 2 tsp vanilla bean paste or extract (OR steep 1 vanilla bean in the milk for 10-20 minutes before)
- 3/4 cup (6oz) heavy whipping cream cold
- 1/4 cup (50g) powdered sugar sifted
- 1 tsp gelatin powder dissolved in 1 Tbsp of warm water
Instructions
- 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, 1/4 cup (45g) granulated sugar, 4 Tbsp (40g) cornstarch, tiny pinch fine sea salt
- In a medium saucepan (preferably stainless steel or nonstick - avoid aluminum), heat the milk over medium heat, just until it comes to a simmer.1 cups (8oz) whole milk
- Temper the eggs by streaming half of the milk into the egg mixture while continuing to whisk.
- 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 into a bowl with the butter and vanilla.2 tsp vanilla bean paste, 3 Tbsp (42g) salted butter
- 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.
- The pastry cream should be smooth and silky now, if you have any lumps, feel free to push it though 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 adding it to the whipped cream.
- 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).3/4 cup (6oz) heavy whipping cream, 1/4 cup (50g) powdered sugar
- 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 warm water until it's dissolved. Microwave for 3-5 seconds if you need to.1 tsp gelatin powder
- 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.
- 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
Tried this recipe?Let us know how it was!