Classic Diplomat Cream for Cakes
A delicate, fragrant, and delicious cream for baking! I want to share a recipe for a wonderful cream for cakes and pastries. Diplomat cream is built on a classic pastry cream (custard) folded with whipped cream. It has a very gentle, creamy flavor, a bit like a mousse. Use it for light, airy cakes—say, ones made from choux pastry—and to fill cream puffs and éclairs.
Cooking method
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Step 1:
To make the cream, pour the milk into a saucepan and set it over the heat. Bring it to a boil.
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Step 2:
Separately, combine the eggs with the sugar and starch.
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Step 3:
Whisk the egg mixture a little. When the milk boils, pour it into the eggs in a thin stream, whisking constantly so no lumps form.
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Step 4:
Return it to the heat and cook over low heat, stirring constantly, until the mixture thickens. If you're worried it might scorch, cook it in a double boiler—it takes a bit longer, but you won't risk ruining the cream. Once it's thick, take it off the heat, stir in the butter, and let it cool to room temperature.
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Step 5:
When the pastry cream has cooled, finish the Diplomat cream: separately whip the heavy cream (at least 33% fat) into a light, airy, stable mass.
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Step 6:
Combine the pastry cream and the whipped cream, folding them together.
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Step 7:
You'll end up with a delicate pastry cream with a lovely creamy taste. Use it however you'd planned. Sweet inspiration to you!
- Diplomat cream is easy to make at home. Starting from the classic base, you can create all sorts of flavors just by stirring in different add-ins like orange, chocolate, or pistachio. It's best used right away, because if it sits unused, the whipped cream loses its volume. Alternatively, make the custard portion ahead of time and fold in the whipped cream only just before using it in your cakes or pastries. This cream is perfect for the famous Napoleon cake or for puff-pastry desserts.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
