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.
33K 2 5
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Last modified on: October 30th 2019

Keywords for this recipe:PastryCreamFrench creamDiplomateCustardChantilly cream
For 600 g, you will need:

Change these quantities to make: 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.
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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.
Keeping
Should be used the same day.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
926 Kcal or 3,877 Kj29 gr91 gr107 gr
46 %11 %9 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj5 gr15 gr18 gr
8 %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?
  • For 600 g : 3.46 €

Change currency:

Note : These prices are only approximate.

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.
18K 2 hours 18 min.
See all recipes that use it
Source
Home made.
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: Paris-Brest, Strawberry Verveine Tart , Pear and lime meringue pie, Saint Honoré cake, Millefeuille, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Belle-helene in a glass, Strawberries with mint and cream, Apple charlotte with toasted brioche, Chantilly rice pudding, Quick Strawberry Millefeuille, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Buckwheat almond biscuits, Kugelhof for Nanou, Chicken Brussels pie, Roscoff loaf, Prune Far, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Little vanilla, clementine and chestnut verrines, Fruit crémeux, How to use gelatin, European glass, ... All
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