Diplomat cream is a lighter version of pastry cream. It can be used to fill cakes and pastries, or as a dessert.
Diplomat cream is a lighter version of pastry cream. It can be used to fill cakes and pastries, or as a dessert.
Combine 30 grams (1 oz) of starch with 40 grams (1.4 oz) of sugar. Stirring with a whisk, add 100 ml (3.4 fl oz) of the milk, and 2 eggs. Stir until the mixture is smooth.
Combine 220 ml (7.4 fl oz) of milk, 40 grams (1.4 oz) of sugar and a pinch of salt in a saucepan and bring to boil. Temper the egg mixture by gradually adding the hot milk and stirring.
Return the mixture to the saucepan, cook, stirring constantly, until the cream comes to boil and is thick. Turn off the heat, add 30 grams (1 oz) of butter and stir.
It is optional to add gelatin to the pastry cream, to make it thicker. Bloom 1.5 teaspoons (7 g, ¼ oz) of gelatin in 60 ml (2 fl oz) of water. Meanwhile, you can pass the pastry cream through a chinois to make sure it is smooth.
Heat the gelatin until melted and blend into the pastry cream. Cover with plastic wrap and cool.
Whip 500 ml (17 fl oz) of heavy cream with 2 teaspoons of vanilla sugar.
Fold half of the whipped cream into the pastry cream, than fold the remaining whipped cream.
Diplomat cream can be used in a variety of cakes and pastries, like Eclairs. It is delicious served over fresh fruit.
By Daniella
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