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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.

63 K 5/5 (2 reviews)

1 hour 50 min. difficulté

Easy

3.50 €

1 kg 800 g

4 Ingredients

Last modified on: October 30^th 2019

For 1 kg 800 g, you will need:

1 6 sheets gelatin
2 1 kg 50 g Confectioner's custard (Crème pâtissière, or French pastry cream)
3 90 g butter
4 600 g Chantilly cream
Total weight: 1,755 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

Times for this recipe

Preparation: 45 min.

Resting: 1 hour 5 min.

All in all: 1 hour 50 min.

When should you start or finish this recipe?

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 6 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.

Prepare 1 kg 50 g Confectioner's custard (Crème pâtissière, or French pastry cream) and at the end, when taken off the heat, add 90 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 600 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	550 RDI=210 %	1,700 RDI=160 %	1,110 RDI=170 %	6,610 RDI=330 %	27,660 RDI: 330 %
Per 100 g	30 RDI=10 %	100 RDI=9 %	60 RDI=10 %	380 RDI=20 %	1,580 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 10.40 €

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.
39 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.
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