1,436 easy and fully explained recipes, with 66,216 photos and 78 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.

60K 5/5 based on 2 reviews

Last modified on: October 30^th 2019

Keywords for this recipe:

For 1 kg 200 g, you will need:

1 4 sheets gelatin
2 700 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 60 g butter
4 400 g Chantilly cream
Total weight: 1,168 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 will 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 4 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.

Prepare 700 g Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 60 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 400 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,404 Kcal or 18,439 Kj	364 gr	1,130 gr	738 gr
220 %	140 %	107 %	112 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
377 Kcal or 1,578 Kj	31 gr	97 gr	63 gr
19 %	12 %	9 %	10 %

% 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).

Possible allergens in this recipe: Egg, Milk

How much will it cost?

For 1 kg 200 g : 6.91 €

Change currency:

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.
36K 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.
17K 59 min.

See all recipes that use it

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 verbena tarts, Strawberries with mint and cream, Almond cream or frangipane, Strawberry tart, Pear and chocolate tart with a hint of mint, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Chantilly rice pudding, Mini Mont-Blanc choux puffs, Pear charlotte, Millefeuille, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Fillet of salmon meunière, Cramique, White bean gratin "à l'italienne", Pan-fried salmon with white cabbage, Endive and beer soup, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Plum and almond panna cotta, European glass, Pistachio panna cotta with custard, Apricot blancmange, Panna cotta, ... All

Other recipes you may also like

Half-cooked chocolate cake with raspberry coulis

A small chocolate cake, still runny in the middle, served with a raspberry coulis.
326K5 1 hour 21 min. October 3^rd 2010

Blackcurrant coulis

Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.
439K 23.5 25 min. February 21^th 2011

Strawberry and rhubarb crumble

A three-layer crumble: a layer of stewed rhubarb, then strawberries and a crumble topping. You'll see that the flavour of rhubarb goes very well with strawberries.
141K5 1 hour 40 min. May 18^th 2019

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17^th 2011

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
324K4 2 hours 30 min. July 4^th 2018

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.