Diplomat cream


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.
56K 2 5
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Last modified on: October 30th 2019

Keywords for this recipe:
For 1 kg 800 g, you will need:

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
42 min.1 hour 5 min.1 hour 47 min.
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Step by step recipe


Stage 1 - 5 min.
Diplomat cream
Soak 6 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.
Diplomat cream
Prepare 2 lb + 5.0 oz Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 3.3 oz butter cut into small pieces. Mix well to incorporate.

Stage 3 - 1 min.
Diplomat cream
Then add the drained and dried gelatin...

Stage 4 - 1 min.
Diplomat cream
...and mix thoroughly.

Stage 5 - 1 hour
Diplomat cream
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.
Diplomat cream
Meanwhile, prepare 1 lb + 5.1 oz Chantilly cream and keep cold.

Stage 7 - 5 min.
Diplomat cream
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
Diplomat cream
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 valueProteins CarbohydratesFats
2,777 Kcal or 11,627 Kj87 gr272 gr322 gr
139 %34 %26 %49 %
Per 100 g
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj5 gr15 gr18 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).
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 1 kg 800 g : 10.37 €

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 recipes that use this recipe

Little apple and verbena tarts
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
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.
33K 2 hours 18 min.
See all recipes that use it
This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Raisin breads (pains aux raisins), Strawberries with mint and cream, Chinois, Yvetot Douillons, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Apple charlotte with toasted brioche, Pear verbena tarts, Individual charlottes with morello cherries, Cranachan, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Bonnevaux apple tart, Plain cake, Apple custard tart, Hearty leek and sprout soup, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Apricot blancmange, Pistachio panna cotta with custard, Black Forest gateau, Lime meringue tart, ... All
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