Recipe: Diplomat cream
Diplomat cream (which for some mysterious reason in Italy is mistakenly called “Chantilly”) is another famous variation made of pastry cream with gelatin and whipped cream (optionally a bit of liqueur).
I haven’t found a standard recipe for this cream: the amount of heavy cream depends on the desired lightness and use. A diplomat cream with a higher ratio of whipped cream to pastry cream will be perceived as lighter.
This diplomat cream can be used mainly as cake and tart filling: some notable examples are fresh fruit tarts, and napoleons, where diplomat cream is a great alternative to simple pastry cream.
My previous post was on breton shortbread, and this one is for a tart filling. Can you guess what the next post will be about? 🙂
|15g||Granulated sugar (for the milk)|
|45g||Granulated sugar (for the yolks)|
|3g||Gelatin (1.5 sheets)|
|150ml||Heavy cream (cold, with 30%-35% fat)|
Refrigerate before using if the cream is not starting to set yet.
- The percentage of heavy cream can vary greatly depending on the usage. It might be necessary to increase the quantity of gelatin for a higher ratio of heavy cream to pastry cream.