May 11, 2014
Rob
29

Recipe: Diplomat cream

In the past, I wrote on the blog about Chiboust cream or mousseline cream, which are variations on pastry cream with the addition of Italian meringue and creamed butter respectively.

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).

Recipe-Diplomat-cream-Step06

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? 🙂

 

Diplomat cream

Print recipe
Diplomat cream

Ingredients

Pastry cream

250mlMilk
15gGranulated sugar (for the milk)
1/2Vanilla bean
2Egg yolks
45gGranulated sugar (for the yolks)
18gCornstarch
15gUnsalted butter
3gGelatin (1.5 sheets)

Whipped cream

150mlHeavy cream (cold, with 30%-35% fat)

Directions

Pastry cream

1
Soften the gelatin in cold water for 10 minutes
2
Heat the milk with half of the sugar and the vanilla bean in a saucepan
3
In a bowl, whisk together the egg yolks, sugar and corn starch
4
When the milk is boiling, pour it in three times over the egg mixture through a strainer and mix every time to prevent the yolks from curdling
5
Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously
6
Allow the pastry cream to boil for 2 minutes then remove from the heat, add the diced butter and whisk again until it is fully incorporated
7
Squeeze and add the softened gelatin to the pastry cream
8
Pour the hot pastry cream in a large container
9
Cover the pastry cream with plastic wrap and store in the fridge

Diplomat cream

10
Whip the cold heavy cream in a bowl on medium speed (if possible, refrigerate the bowl as well)
11
Take the pastry cream out of the fridge and whip it to make it "creamy" again
12
Incorporate one third of the whipped cream into the pastry cream at around 25°C.
13
Gently fold in the remaining whipped cream with an upward movement trying not to deflate the mixture.
Refrigerate before using if the cream is not starting to set yet.

Note

  • 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.

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