This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
89 K 5/5 (2 reviews)
1 hour 50 min.
Easy
3.50 €
600 g
4 IngredientsLast modified on: October 30th 2019
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 for this recipe
Preparation: 45 min.
Resting: 1 hour 5 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
Source: Home made.
Nutritional information
How much will it cost?
- For 600 g : 3.50 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Little apple and verbena tarts
A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples. You will see how well the caramelised apples and verbena go together.
37 K 60 min.
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.
57 K 2 hours 20 min.
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: Pear verbena tarts, Strawberry Verveine Tart , Yvetot Douillons, Paris-Brest, Strawberries with mint and cream, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Bavaroise cream, Pear charlotte, Pavlova, Pear verbena tarts, Individual charlottes with morello cherries, ... See them all 30
Butter
Like these other recipes: Hollandaise sauce, Fish petals, vegetables julienne, and beurre blanc, Sautéed Green Vegetables in pan, Tyrolean apple crumble, Almond tuiles, ... See them all 497
Gelatin
Like these other recipes: Coconut-vanilla cream for Elsa , Clementine Creamy, European glass, European glass, Fruit crémeux, ... See them all 29
Other recipes you may also like
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015432 K3.3 55 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.19 M 13.4 45 min.
Italian style gratin
This gratin is built up in layers: sautéed courgettes, minced beef, bechamel sauce, fried tomatoes, more meat and bechamel, then grated cheese for a brown topping. August 31th 2014105 K4.8 1 hour 8 min.
Gratin of beet tops and potatoes
In a very classic gratin, here's a pairing that's a little less classic: beet tops with potatoes. The tops add a slight bitterness that complements the sweetness of the potatoes, cream and cheese. May 19th 202532 K 55 min.
Ham and endives au gratin
You may already be familiar with the classic endives au gratin, but here's a new version where the endives are thinly sliced and pan-fried. March 6th 202430 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.