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.
73 K 5/5 (2 reviews)
1 hour 50 min.
Easy
1 kg 200 g
4 IngredientsLast modified on: October 30th 2019
For 1 kg 200 g, you will need:
- 1
4 sheets gelatin - 2
700 ml confectioner's custard (crème pâtissière, or french pastry cream) - 3
61.92 ml butter - 4
400 ml Chantilly cream
Change these quantities to make:
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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 4 sheets gelatin in cold water for 5 minutes to soften.
Stage 2 - 30 min.
Prepare 700 ml confectioner's custard (crème pâtissière, or french pastry cream) and at the end, when taken off the heat, add 61.92 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 400 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 360 RDI=140 % | 1,130 RDI=110 % | 740 RDI=110 % | 4,400 RDI=220 % | 18,440 RDI: 220 % |
| Per 100 g | 30 RDI=10 % | 100 RDI=9 % | 60 RDI=10 % | 380 RDI=20 % | 1,580 RDI: 20 % |
How much will it cost?
- For 1 kg 200 g : 6.95 €
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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.
46 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.
27 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: Paris-Brest, Fraisier (French strawberry cake), St Tropez tart, Saint Honoré cake, Pear and lime meringue pie, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, St Tropez tart, Belle-helene in a glass, Strawberry Verveine Tart , Peach and blackcurrant sundae, ... See them all 30
Butter
Like these other recipes: Walnut short bread, Cocotte eggs with Comté, Creamy artichokes, Toffee apple upside-down cake, Eggs Arsène, ... See them all 472
Gelatin
Like these other recipes: Panna cotta, Little vanilla, clementine and chestnut verrines, How to use gelatin, Bounty-style tart for Alison, European glass, ... See them all 29
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