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.
44K 2 5
Grade this recipe:

Last modified on: October 30th 2019

Keywords for this recipe:
For 600 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Diplomat cream : Photo of step #1
Soak 2 sheets gelatin in cold water for 5 minutes to soften.

Stage 2 - 30 min.
Diplomat cream : Photo of step #2
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.
Diplomat cream : Photo of step #3
Then add the drained and dried gelatin...

Stage 4 - 1 min.
Diplomat cream : Photo of step #4
...and mix thoroughly.

Stage 5 - 1 hour
Diplomat cream : Photo of step #5
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 : Photo of step #6
Meanwhile, prepare 200 g Chantilly cream and keep cold.

Stage 7 - 5 min.
Diplomat cream : Photo of step #7
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 : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
926 Kcal or 3,877 Kj29 gr91 gr107 gr
46 %11 %9 %16 %
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 600 g : 3.46 €

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.
5,976 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.
25K 2 hours 18 min.
See all recipes that use it
Source
Home made.
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 , Millefeuille, Raisin breads (pains aux raisins), Peach and green tea tart, Yvetot Douillons, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Peach Melba, Peach and blackcurrant sundae, Coupe Augustin, Saint Honoré cake, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Pretzels, Steak burger topped with egg, Sorrel soup, Tatin apples with mascarpone cream, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Little vanilla, clementine and chestnut verrines, Pistachio panna cotta with custard, Little vanilla, clementine and chestnut verrines, Two-coloured chocolate-orange tart, ... All
Other recipes you may also like
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
183K3.7 20 min. February 21th 2011
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
117K 24.1 3 min. February 21th 2011
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
3.3M3.5 1 hour 9 min. June 5th 2015
Gratin slices with spinach
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
79K4.1 1 hour 33 min. March 20th 2013
Spinach brik parcels
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
101K5 43 min. May 5th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-12-11)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page