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.

---