Diplomat Cream

This diplomat cream recipe is your secret weapon for creating irresistibly fluffy and stable cream perfect for filling and decorating your favorite desserts.

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Course: Dessert

Cuisine: French

Keyword: Creme Diplomat, Diplomat Cream, Pastry Cream, Whipped Cream

Servings: cups diplomat cream

Author: Marcin Skrzypiec

Equipment

Ingredients

Vanilla Pastry Cream:

2 cups milk ~480 g
4 egg yolks medium or large (about 60-70 g)
4 tablespoons cornstarch ~40 g
7 tablespoons sugar ~87 g
2 teaspoons vanilla extract
2 tbsp unsalted butter ~28 g
4 tsp gelatin ~12g
4 tbsp water

Creme Diplomat:

2 cups heavy cream ~480 ml
2 teaspoons vanilla extract
5 tablespoons powdered sugar ~40 g

Instructions

Pastry Cream:

Bloom Gelatin: Whisk gelatin with water in a small bowl and let it sit.
4 tsp gelatin, 4 tbsp water
Boil Milk: Heat milk in a pot with vanilla extract and half the sugar until nearly boiling.
2 cups milk, 2 teaspoons vanilla extract, 7 tablespoons sugar
Prep Yolks: Whisk yolks in a bowl, then add cornstarch and remaining sugar.
4 egg yolks, 4 tablespoons cornstarch
Temper Eggs: Gradually add hot milk to the yolk mixture, whisking constantly to avoid curdling.
Cook: Return mixture to the pot and cook over low heat, stirring until thick and bubbly (2-4 minutes).
Whisk Off Heat: Remove from heat and whisk for about a minute.
Stir in Butter: Add butter and stir until melted.
2 tbsp unsalted butter
Taste Test: Adjust sugar or vanilla extract if needed.
Add Gelatin: Stir in bloomed gelatin until fully incorporated.
Cover and Cool: Cover with plastic wrap directly on the surface and let it cool to slightly warm (around 104°F/40°C) before adding the whipped cream.

Whip Cream and Combine:

Whip Cream: Whip cold heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Refrigerate.
2 cups heavy cream, 2 teaspoons vanilla extract, 5 tablespoons powdered sugar
Prep Pastry Cream: Ensure pastry cream is slightly warm (around 104°F/40°C). Whisk well before incorporating the whipped cream.
Fold in Whipped Cream: Gently fold one-third of the whipped cream into the pastry cream with a spatula. Repeat with the remaining whipped cream.
Use or Refrigerate: Use immediately or refrigerate until needed.

Notes

You can use the same recipe with any other pastry cream.

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