1,316 easy and fully explained recipes, with 27,126 photos and 77 videos

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.

41K 2 5

Last modified on: October 30^th 2019

Keywords for this recipe:Pastry Cream French cream Diplomate Custard Chantilly cream

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: 584 grams

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
42 min.	1 hour 5 min.	1 hour 47 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

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.

Keeping

Should be used the same day.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
926 Kcal or 3,877 Kj	29 gr	91 gr	107 gr
46 %	11 %	9 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
158 Kcal or 662 Kj	5 gr	15 gr	18 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 : 2.92 £

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 recipes that use 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.
4,323 59 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.
23K 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): You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Strawberries with mint and cream, St Tropez tart, Millefeuille, Chinois, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Peach and blackcurrant sundae, Millefeuille, Pear verbena tarts, Saint Honoré cake, Strawberry Verveine Tart , ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Green and red salad with sardines and eggs mimosa, Pistachio shortbread biscuits, Cauliflower "moelleux" in ramekins, Sauce Normande (for fish), ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Plum and almond panna cotta, European glass, Coconut-vanilla cream for Elsa , Pistachio panna cotta with custard, ... All

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
292K5 1 hour 13 min. May 8^th 2020

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
322K4.0 1 hour 11 min. February 21^th 2011

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
251K 24.5 3 hours 8 min. January 6^th 2021

Caramelised apple pie

Apple pie made with caramelised apples.
234K4.3 1 hour 55 min. September 11^th 2018

Gingerbread

Maybe this recipe will bring back memories.
250K4.2 1 hour 4 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.