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.
87 K 5/5 (2 reviews)
1 hour 50 min.
Easy
3.50 €
600 g
4 IngredientsLast modified on: October 30th 2019
For 600 g, you will need:
- 1
2 sheets gelatin - 2
350 g confectioner's custard (crème pâtissière, or french pastry cream) - 3
30 g butter - 4
200 g Chantilly cream - Total weight: 585 grams
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 2 sheets gelatin in cold water for 5 minutes to soften.
Stage 2 - ⌛ 30 min.
Prepare 350 g confectioner's custard (crème pâtissière, or french pastry cream) and at the end, when taken off the heat, add 30 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.
Stand the pan in cold water to speed up cooling.
Stage 6 - ⌛ 5 min.
Meanwhile, prepare 200 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.
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
How much will it cost?
- For 600 g : 3.50 €
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.
56 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.
36 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: Pains briochés aux raisins, Saint Honoré cake, Strawberry tart, Pear and lime meringue pie, Pistachio cream, ... See them all 19
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Key Lime Pie for Jeremy, St Tropez tart, Pear charlotte, Quick Strawberry Millefeuille, Peach and blackcurrant sundae, ... See them all 30
Butter
Like these other recipes: Langoustine gratin, Fish in a sesame crust, French onion soup, Chocolate cake, Potimarron (Japanese chestnut pumpkin) purée, ... See them all 489
Gelatin
Like these other recipes: Fruit crémeux, Clementine diplomat cream, European glass, Lime meringue tart, Bounty-style tart for Alison, ... See them all 29
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.69 M 74.3 4 hours 40 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018336 K4.6 2 hours
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012317 K5 35 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016480 K4.4 7 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version. October 3rd 2019465 K 24.5 6 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.