Name: Diplomat Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Française
Ingredients: 250 ml (1 cup) milk – semi-skimmed or whole; 1 vanilla bean – or 1 tsp vanilla extract; 40 g egg yolks – about 2–3 yolks; 50 g (1/4 cup) granulated sugar; 25 g (1/4 cup) cornstarch; 2 sheets gelatin; 200 ml (3/4 cup) heavy cream – full-fat and very cold

Description

Smooth vanilla diplomat cream made with pastry cream, gelatin, and whipped cream. Light, creamy, and perfect for filling cakes, choux pastries, and fruit tarts.

Ingredients

Pastry cream

250 ml (1 cup) milk – semi-skimmed or whole
1 vanilla bean – or 1 tsp vanilla extract
40 g egg yolks – about 2–3 yolks
50 g (1/4 cup) granulated sugar
25 g (1/4 cup) cornstarch
2 sheets gelatin

Whipped cream

200 ml (3/4 cup) heavy cream – full-fat and very cold

Instructions

Pastry cream

Place the gelatin sheets in cold water for 10 minutes.
Heat the milk with the split vanilla bean until it boils, then let infuse 10 minutes.
Whisk the egg yolks, sugar, and cornstarch for 2 minutes until smooth.
Remove the vanilla bean and pour the hot milk over the yolk mixture while whisking.
Return everything to the saucepan and cook over medium heat, whisking, until thick. Once it boils, cook 2 minutes more.
Remove from heat, add the softened gelatin, and mix well.
Spread the pastry cream in a dish, cover with plastic wrap, and chill completely.

Whipped cream

Place the cold heavy cream in a bowl and whip on medium speed for 3 minutes until stiff.

Diplomat cream

Transfer the cold pastry cream to a large bowl and loosen it for 1–2 minutes with an electric mixer.
Fold in the whipped cream with a spatula until smooth and creamy.
Use immediately or refrigerate.