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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.

60K 5/5 based on 2 reviews

Last modified on: October 30^th 2019

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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: 1,752 grams

Change these quantities to make: 200 g 300 g 600 g 1 kg 200 g 1 kg 800 g

Change measures: Metric

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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.

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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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
6,606 Kcal or 27,658 Kj	546 gr	1,695 gr	1,108 gr
330 %	210 %	160 %	168 %

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 800 g : 10.37 €

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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

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.

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.

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 and lime meringue pie, Pear and chocolate tart with a hint of mint, Chinois, Peach and green tea tart, Saint Honoré cake, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Key Lime Pie for Jeremy, Pear verbena tarts, Millefeuille, Warm apple feuillantines, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Hollandaise sauce, Caramelized pear custard tart, Caramelized apple and walnut cake, Green beans with tomatoes, Little chocolate and hazelnut fondants, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Lime meringue tart, Black Forest gateau, Two-coloured chocolate-orange tart, Frozen Nougat, ... All