Description
Diplomat Cream is a luscious, silky pastry cream enriched with gelatin and whipped cream, making it perfect as a luxurious filling for cakes, cream puffs, and eclairs. This recipe combines classic custard techniques with the added lightness of whipped cream and the stability of gelatin for a smooth, rich texture that holds well in various desserts.
Ingredients
Scale
Pastry Cream
- 3 large egg yolks (room temperature)
- 45 grams granulated sugar (scant 1/2 cup)
- 42 grams cornstarch
- tiny pinch fine sea salt
- 240 mL whole milk
- 42 grams salted butter (room temperature)
- 2 tsp vanilla bean paste (or extract, OR steep 1 vanilla bean in the milk for 10-20 minutes before)
Whipped Cream Mixture
- 180 mL heavy whipping cream (cold)
- 30 grams powdered sugar (sifted)
- 1 tsp gelatin powder
- 1 Tbsp cold water
Instructions
- Mix Egg Mixture: In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt vigorously for 1-2 minutes until the mixture is smooth and runny, free of lumps.
- Heat Milk: In a medium non-aluminum saucepan, heat the milk over medium heat until it just begins to simmer.
- Temper Eggs: Slowly pour half of the hot milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Pour the tempered egg mixture back into the saucepan and cook over medium-low heat, whisking constantly.
- Thicken Custard: Within 1-3 minutes, the custard will start to thicken; continue whisking until it begins to cling to the pan.
- Finish and Add Butter & Vanilla: Whisk vigorously another 30-60 seconds until smooth. Remove from heat and whisk in butter and vanilla paste/extract. The butter may initially separate but will come together as you whisk.
- Strain and Chill Custard: For a smooth texture, push the custard through a sieve if needed. Cover the surface with plastic wrap and let cool completely to room temperature.
- Whip Cream: In a chilled bowl, whip the cold heavy cream with sifted powdered sugar on medium-low speed until it just starts to thicken, then increase to medium-high speed until stiff peaks form, being careful not to overbeat.
- Bloom Gelatin: Combine gelatin powder with cold water and let it bloom; microwave briefly (3-5 seconds) if needed to fully dissolve.
- Combine All Components: Fold the dissolved gelatin and chilled pastry cream into the whipped cream on medium speed until fully incorporated. Use a rubber spatula to scrape the bowl ensuring an even mixture.
- Use or Store: Use immediately as a filling for cakes, cream puffs, eclairs, or other pastries for a rich, stable cream filling.
Notes
- Using room temperature eggs prevents curdling when tempering with hot milk.
- Tempering eggs gradually avoids scrambling during cooking.
- Straining the pastry cream ensures a smooth, lump-free texture.
- Chilling the custard before folding into whipped cream prevents melting and helps maintain stability.
- Do not overwhip the cream to avoid graininess or butter formation.
- Gelatin stabilizes the cream, making this filling ideal for layered cakes and molded desserts.
- Vanilla bean paste provides a richer vanilla flavor than extract; steeping a vanilla bean is an excellent alternative.
