Diplomat cream


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.
1,6375/5 for 2 ratings
Grade this recipe:

Last modified on: October 30th 2019

For 600 g, you will need:

Change those ingredients for: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
42 min.1 hour 5 min.1 hour 47 min.
Keeping: Should be used the same day.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Diplomat cream : Photo of step #1
Soak 2 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.
Diplomat cream : Photo of step #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.

Stage 3 - 1 min.
Diplomat cream : Photo of step #3
Then add the drained and dried gelatin...

Stage 4 - 1 min.
Diplomat cream : Photo of step #4
...and mix thoroughly.

Stage 5 - 1 hour
Diplomat cream : Photo of step #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.

Stage 6 - 5 min.
Diplomat cream : Photo of step #6
Meanwhile, prepare 200 g Chantilly cream and keep cold.

Stage 7 - 5 min.
Diplomat cream : Photo of step #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.

Stage 8
Diplomat cream : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,465 Kcal or 6,134 Kj29 gr91 gr107 gr
73 %11 %9 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
251 Kcal or 1,051 Kj5 gr15 gr18 gr
13 %2 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Almond cream or frangipane, Saint Honoré cake, Strawberries with mint and cream, St Tropez tart, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Pear charlotte, Chouquettes, Strawberry Charlotte, Strawberry Verveine Tart , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Mushrooms on toast, French style, Lobster Thermidor, Arizona cupcakes, Cannelés, Nanou's chocolate cake, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, European glass, Lime meringue tart, Frozen Nougat, Pear charlotte, ... All

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