DIPLOMAT CREAM
Diplomat cream is the professional baker's tool for pastry cream that won't collapse and turn watery. It uses both cornstarch and gelatin for the reliable structure, but a little cold butter and whipped cream keep it silky, tender and lightweight. You can fill the shells with this cream up to four hours in advance and not be disappointed.
Provided by Gabrielle Hamilton
Categories custards and puddings, dessert
Time 30m
Yield Approximately 1 quart
Number Of Ingredients 11
Steps:
- Scald the milk with half of the sugar (1/4 cup) in a 2-quart sauce pot. Remove from heat.
- In a stainless-steel bowl, whisk the remaining 1/4 cup sugar, with yolks, cornstarch and salt until thick and creamy and pale yellow. Whisk the hot milk into the yolk mixture and return the sauce pot to the stove and whisk constantly over medium-high heat until it bubbles and thickens, 60 to 90 seconds.
- Remove from heat, pour contents back into the bowl and stir in the vanilla extract. Set bowl over ice bath, and let cool a couple minutes but whisk in the cold butter while the mixture is still warm. When the pastry cream has cooled completely, stir in two tablespoons of cold heavy cream to loosen a bit. Keep chilled over ice bath.
- Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
- Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
- Whip 1/2 cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
- Keep chilled until ready to use.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 75 milligrams, Sugar 16 grams, TransFat 0 grams
DIPLOMAT CREAM
Diplomat cream is known as crème diplomat in French. It's a mix of pastry cream (crème pâtissière) and whipped cream. It has a strong texture, yet it's not too sweet and it has a refreshingly light and fresh mouth feel. The flavor resembles ice cream and it's largely made out of the same ingredients. It's mostly used as the filling of cakes, tarts and pastries or in the same manner as pastry cream - in cream puffs and Napoléon cakes. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/849530/Diplomaattikreemi/
Provided by Annastiina Salonen @Elaini
Categories Other Desserts
Number Of Ingredients 10
Steps:
- 1. Moisten the gelatin powder. 2. Heat the milk in a kettle along with the vanilla extract. 3. Whip the egg yolks, sugar and starch together in a bowl. 4. When the milk is about to boil turn the heat to medium. Slowly pour the milk into the egg yolk mix while whisking all the time. 5. Pour the custard back into the kettle and put the kettle back on the stove. Boil it for a few minutes more until it's thickened and supple. Take it off the stove.
- 1. Add the butter as pieces and whisk it in. 2. Add and mix in the softened gelatin. 3. Cool down the ready pastry cream first in a cold water bath, then in the fridge.
- 1. Once the pastry cream has cooled and thickened more whip the cold cream into stable peaks. 2. Take the pastry cream from the fridge and mix it as supple again. 3. Mix one third of whipped cream into the pastry cream, folding it gently up and down. Add more whipped cream in a similar manner, keeping the air inside. 4. If the ready pastry cream has to resettle, let it be in the fridge for a while.
- Add coloring and flavoring if so desired. Diplomat cream keeps in the fridge for a few days, in an airtight container.
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