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.
57K 2 5
Last modified on: October 30th 2019
Keywords for this recipe:For 300 g, you will need:
- 1
1 sheet gelatin - 2
6.2 oz Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
0.5 oz butter - 4
3.5 oz Chantilly cream
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 1 sheet gelatin in cold water for 5 minutes to soften.
Stage 2 - 30 min.
Prepare 6.2 oz Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 0.5 oz 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 3.5 oz 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 463 Kcal or 1,938 Kj | 15 gr | 45 gr | 54 gr |
| 23 % | 6 % | 4 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 5 gr | 15 gr | 18 gr |
| 8 % | 2 % | 1 % | 3 % |
How much will it cost?
- For 300 g : 1.73 €
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
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.
34K 2 hours 18 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.
14K 59 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: St Tropez tart, Pistachio cream, Chinois, Paris-Brest, Raisin breads (pains aux raisins), ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, Mini Mont-Blanc choux puffs, St Tropez tart, Rice pudding with chestnuts and poached pears, Chouquettes, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon rillettes, Cajun pulled pork, Pretzels, Spinach on toast with bechamel, Caramelized apple rice pudding, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Pistachio panna cotta with custard, Fruit crémeux, Clementine Creamy, Frozen Nougat, ... All |
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