Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold.
This gives a very light, velvety mixture, halfway between custard and Chantilly.
This gives a very light, velvety mixture, halfway between custard and Chantilly.
28K 2 5
Last modified on: October 30th 2019
Keywords for this recipe:PastryCreamFrench creamDiplomateCustardChantilly creamFor 600 g, you will need:
- 0
2 sheets gelatin - 1
350 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 2
30 g butter - 3
200 g Chantilly cream - Total weight: 584 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 42 min. | 1 hour 5 min. | 1 hour 47 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Soak 2 sheets gelatin in cold water for 5 minutes to soften.
Stage 2 - 30 min.
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.
Stage 3 - 1 min.
Then add the drained and dried gelatin...
Stage 4 - 1 min.
...and mix thoroughly.
Stage 5 - 1 hour
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.
Stand the pan in cold water to speed up cooling.
Stage 6 - 5 min.
Meanwhile, prepare 200 g Chantilly cream and keep cold.
Stage 7 - 5 min.
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.
Fold in the whipped cream gently with a soft spatula.
Stage 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.
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.
Keeping:
Should be used the same day.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 926 Kcal or 3,877 Kj | 29 gr | 91 gr | 107 gr |
| 46 % | 11 % | 9 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 5 gr | 15 gr | 18 gr |
| 8 % | 2 % | 1 % | 3 % |
How much will it cost?
- For 600 g : 3.46 €
Note : These prices are only approximate.
Some recipes that use this recipe
Tatin apple diplomat tart
This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize.
16K 2 hours 18 min.
Source
Home made.More recipes?
This recipe uses (among others) | Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Pistachio cream, Peach and green tea tart, Pear verbena tarts, Fraisier (French strawberry cake), ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Cranachan, Chouquettes, Saint Honoré cake, Belle-helene in a glass, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Salmon rillettes, Duet of creamed cauliflower and cabbage , Sausage mushroom and cheese crumble, Potimarron (Japanese chestnut pumpkin) purée, ... All |
| Gelatin: You can get more informations, or check-out other recipes which use it, for example: Thin tomato jelly and avocado tart, Panna cotta, Black Forest gateau, Corsican tarts, St Tropez tart, ... All |
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