1,558 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Diplomat cream

Name: Diplomat cream
Prep time: 1 h 47 min
Total time: 1 h 47 min
Yield: 600 g
Cuisine: French
Ingredients: 2 sheets gelatin; 350 g confectioner's custard (crème pâtissière, or french pastry cream); 30 g butter; 200 g Chantilly 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.

87 K 5/5 (2 reviews)

1 hour 50 min. difficulté

Easy

3.50 €

600 g

4 Ingredients

Last modified on: October 30^th 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.

When should you start or finish this recipe?

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	570 RDI=50 %	370 RDI=60 %	2,200 RDI=110 %	9,220 RDI: 110 %
Per 100 g	30 RDI=10 %	100 RDI=9 %	60 RDI=10 %	380 RDI=20 %	1,580 RDI: 20 %

Possible allergens in this recipe: egg, milk

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

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.
56 K 2 hours 20 min.

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.
36 K 60 min.

This recipe uses (among others)

Other recipes you may also like

Baked sea bass fillet with lemon and tarragon

This really simple recipe allows the natural nobility of sea bass to shine through: fillets baked until just done, complemented with lemon and tarragon.

June 30^th 202191 K 35 min.

Quiche filling mixture

The basic mixture for filling quiches is made with seasoned eggs, cream and/or milk. It can be used in many kinds of savoury quiches and tarts, with different ingredients added (lardons, cheese, salmon, etc.).

April 17^th 2022123 K3 4 min.

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

October 3^rd 20192.15 M 23.7 7 hours 55 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011477 K 63.3 2 hours 45 min.

Pan-fried potatoes

What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.

February 3^rd 2011318 K4.5 1 hour 40 min.

News list of cooking-ez.com

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