1,249 easy and fully explained recipes, with 25,131 photos and 76 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.

33K 2 5

Last modified on: October 30^th 2019

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

For 200 g, you will need:

1 1 sheet gelatin
2 117 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 10 g butter
4 67 g Chantilly cream
Total weight: 195 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 1 sheet gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.

Prepare 117 g Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 10 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 67 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
310 Kcal or 1,298 Kj	10 gr	30 gr	36 gr
15 %	4 %	3 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
159 Kcal or 666 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 200 g : 1.16 €

Change currency:

Note : These prices are only approximate.

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.
18K 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, Almond cream or frangipane, Millefeuille, Chinois, Strawberries with mint and cream, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Strawberry Charlotte, Strawberries with mint and cream, Chouquettes, Warm apple feuillantines, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Pan-fried salmon with white cabbage, Scrambled eggs with langoustines and asparagus tips., Citrus tart, Milk rolls, Breton Sandwich, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, Little vanilla, clementine and chestnut verrines, How to use gelatin, Little vanilla, clementine and chestnut verrines, Lime crémeux, ... All

Other recipes you may also like

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.0M 14.6 1 hour 47 min. February 21^th 2011

How to cook pasta properly

Here is some advice for pasta that's properly cooked and doesn't stick.
993K4.4 22 min. July 18^th 2019

Crab and smoked salmon club sandwiches

A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
193K 15 1 hour 2 min. October 13^th 2010

Classic French white bread

This is the recipe for classic, everyday French bread raised with yeast. French bakers call this "pain courant". It is quicker and easier to make than leavened bread or new leavened bread, so ideal for a beginner.
229K4.1 3 hours 50 min. June 6^th 2017

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
275K3.8 13 min. February 2^nd 2020

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.