Diplomat cream

A recipe from cooking-ez.com

For 600 g, you will need:

• 1 2 sheets gelatin
• 2 350 g Confectioner's custard (Crème pâtissière, or French pastry cream)
• 3 30 g butter
• 4 200 g Chantilly cream
• Total weight: 585 grams

Times:

Preparation	Resting	Start to finish
45 min.	1 hour 5 min.	1 hour 50 min.

Step by step recipe

• 1: Soak 2 sheets gelatin in cold water for 5 minutes to soften.
• 2: Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 30 g butter cut into small pieces. Mix well to incorporate.
• 3: Then add the drained and dried gelatin...
• 4: ...and mix thoroughly.
• 5: Cover with plastic film in contact with the surface of the custard to prevent it forming a skin.
  Stand the pan in cold water to speed up cooling.
• 6: Meanwhile, prepare 200 g Chantilly cream and keep cold.
• 7: Once the confectioner's custard has cooled to room temperature, remove the plastic film and whisk vigorously to loosen it.
  Fold in the whipped cream gently with a soft spatula.
• 8: Your diplomat cream is ready.

Remarks

Just like the basic confectioner's custard, you can vary diplomat cream to suit your own taste: lemon, apple, pistachio, chocolate, etc.
In many recipes, the original confectioner's custard can be replaced with diplomat cream, for a better, lighter result. But do be warned: it will not survive being recooked.

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