The diplomat cream is all good

What is diplomat cream?

Also called “madame cream”, the diplomat is in reality the combination of two creams: pastry and whipped, all stuck to gelatin. Said like that, the result seems heavy, in reality it is quite the opposite. The whipped cream incorporated lastly into the paste mixture will give it a more fluffy and airy texture.

To read: The basics of pastry: 11 cream recipes to know

The ingredients of diplomate cream

Let’s talk little, let’s talk well, what does it take to prepare a diplomatic cream?

First, you have to start with the pastry cream which is prepared with egg yolks, sugar, corn starch, milk, vanilla, and possibly butter to enrich and polish it. (the latter is optional). Here, we supplement it after cooking with gelatin which will help the diplomate cream to maintain maximum hold, which is perfect if it is intended for the preparation of desserts such as strawberry for example.

Finally, the last element of the diplomatic cream, the whipped cream. You don’t need much to make it, simple liquid or whipped cream with at least 30% fat is enough. We immediately forget about low-fat products that do not contain enough fat to trap air. When you bake, you forget the calories, right?! This is also why it is preferable to make the pastry cream with whole milk for maximum flavor. We must never forget that in baking – as in cooking – fat is very important and helps bring flavor and texture to both sweet and savory preparations.

Good to know : we call whipped cream a whipped cream that has been sweetened. If it doesn’t contain sugar, then it’s simply called “whipped cream.”

The recipe for vanilla diplomat cream

Step 1: the pastry cream

First, we prepare the pastry cream. As the latter must be cold before introducing the whipped cream, it is better to do it the day before.

We start by infusing vanilla beans and pods in milk. Next to it, mix egg yolks, sugar, then cornstarch. Finally, dilute with the hot milk, then put everything back to cook, stirring constantly with a whisk. When the mixture has thickened and air bubbles burst, remove from the heat. Add the butter, mix, the heat helping it to melt. Finally, we incorporate gelatin previously soaked in water and drained (in the case where we use gelatin in sheets and not in powder). Mix until the result is homogeneous, then film on contact to avoid the formation of a crust, and leave to cool.

When the mixture is at the right temperature, it can be refrigerated.

The next day, whisk the pastry cream vigorously to restore its suppleness. This step can be done in a food processor or with a hand blender.

Step 2: whipped cream

We whip the liquid cream until it is very firm. We incorporate a little whipped cream, and we incorporate it without care. Once the cream has softened, add the whipped cream in one or two steps, and delicately incorporate it into the pastry cream.

As soon as the diplomat cream is ready, you can put it in a piping bag to pipe desserts, tarts, or even choux pastry.

How to perfume a diplomatic cream?

Obviously, the diplomatic cream that could be described as “standard” is vanilla, but you can flavor it whatever you want, that goes without saying. For a diplomatic pistachio cream, simply add pistachio paste to the egg-sugar-cornstarch mixture before continuing with the custard recipe. Coffee extract is also welcome, as is cocoa powder or any alcohol, or citrus zest.

In which cakes should you use diplomatic cream?

The advantage of diplomatic cream is that you can do what you want with it, but it still adapts very well to number cakes, mille-feuille, choux or even strawberries. , as said previously, but also the famous tropézienne tart.

It also works wonders on a simple pastry base, topped with strawberries or fresh fruit.

Now it’s your turn !

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