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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.
This gives a very light, velvety mixture, halfway between custard and Chantilly.
89 K 5/5 (2 reviews)
1 hour 50 min.
Easy
3.50 €
600 g
4 IngredientsLast modified on: October 30th 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.
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.
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.
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
How much will it cost?
- For 600 g : 3.50 €
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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.
57 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.
37 K 60 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: Millefeuille, Paris-Brest, Pear and chocolate tart with a hint of mint, Strawberries with mint and cream, Saint Honoré cake, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Peach Melba, Ice-cream Vacherin, Strawberries with mint and cream, Rice pudding with chestnuts and poached pears, St Tropez tart, ... See them all 30
Butter
Like these other recipes: Italian toast, Quail egg canapés, Little lemon biscuits, Little apple and verbena tarts, Spinach and cauliflower with sesame béchamel sauce, ... See them all 497
Gelatin
Like these other recipes: Little vanilla, clementine and chestnut verrines, Pistachio panna cotta with custard, How to use gelatin, Lime meringue tart, Blackberry and almond fondant tart, ... See them all 29
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