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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.

38K 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.

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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.
21K 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.
3,464 59 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: Chinois, Pistachio cream, Strawberry tart, Yvetot Douillons, Peach and green tea tart, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Peach Melba, Peach and blackcurrant sundae, Pavlova, Mini Mont-Blanc choux puffs, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Sesame cookies, Apple custard tart, Panettone, Citrus tart, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: European glass, Thin tomato jelly and avocado tart, Blackberry and almond fondant tart, How to use gelatin, Corsican tarts, ... All

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