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 600 g, you will need:
- 1
2 sheets gelatin - 2
350 ml Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
30.96 ml butter - 4
200 ml 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 2 sheets gelatin in cold water for 5 minutes to soften.
Stage 2 - 30 min.
Prepare 350 ml Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 30.96 ml 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 ml 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 |
| 926 Kcal or 3,877 Kj | 29 gr | 91 gr | 107 gr |
| 46 % | 11 % | 9 % | 16 % |
| 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 600 g : 3.46 €
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
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.
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.
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: Pear and chocolate tart with a hint of mint, Millefeuille, Fraisier (French strawberry cake), Pear and lime meringue pie, Paris-Brest, ... All |
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Peach Melba, Coupe Augustin, Millefeuille, Pavlova, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Victoria pineapple and lime tarts, Little Christmas biscuits, Koulibiak in pie dish, Creamy spinach and potato gratin, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Black Forest gateau, Thin tomato jelly and avocado tart, European glass, Lime crémeux, ... All |
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