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.
4,9405/5 for 2 ratings
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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.
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  • When will I finish if I start the recipe 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).

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Some recipes that use this recipe

Tatin apple diplomat tart
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.
5,160 2 hours 18 min.
See all recipes that use it

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: Millefeuille, Paris-Brest, Almond cream or frangipane, Chinois, Pistachio cream, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Ice-cream Vacherin, Strawberries with mint and cream, Mini Mont-Blanc choux puffs, Key Lime Pie for Jeremy, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Walnut short bread, Spaghetti with mussels and basil, Eggs en Cocotte à la Française, Provençal colombier for Pentecost, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Plum and almond panna cotta, Two-coloured chocolate-orange tart, European glass, Bounty-style tart for Alison, ... All

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