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Creamy Vanilla Diplomat Cream Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Enough to fill a 6-inch cake
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: French

Description

This Diplomat Cream recipe features a smooth and light vanilla-flavored cream made from a blend of classic pastry cream, gelatin, and whipped cream. Perfectly creamy and airy, it’s ideal for filling cakes, choux pastries, and fresh fruit tarts, adding a delicate and luxurious texture to your desserts.

Ingredients

Scale

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 (¼ cup) granulated sugar
  • 25 g (¼ cup) cornstarch
  • 2 sheets gelatin

Whipped Cream

  • 200 ml (¾ cup) heavy cream – full-fat and very cold

Instructions

  1. Soften Gelatin: Place the gelatin sheets in cold water for 10 minutes to soften them thoroughly.
  2. Infuse Milk: Heat the milk with the split vanilla bean until it comes to a boil, then remove from heat and let the vanilla infuse for 10 minutes to extract full flavor.
  3. Prepare Egg Mixture: Whisk the egg yolks, granulated sugar, and cornstarch together for about 2 minutes until the mixture is smooth and pale.
  4. Combine Mixtures: Remove the vanilla bean from the milk, then slowly pour the hot milk over the egg yolk mixture while continuously whisking to temper the eggs.
  5. Cook Pastry Cream: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens and starts to boil. Continue cooking for an additional 2 minutes to fully activate the starch.
  6. Add Gelatin: Remove the saucepan from heat and stir in the softened gelatin sheets until completely dissolved and combined with the pastry cream.
  7. Chill Pastry Cream: Spread the pastry cream in a shallow dish, cover it with plastic wrap pressed directly onto the surface to prevent skin formation, and refrigerate until completely chilled.
  8. Whip Cream: Place the very cold heavy cream in a mixing bowl and whip on medium speed for about 3 minutes until stiff peaks form.
  9. Loosen Pastry Cream: Transfer the chilled pastry cream to a large bowl and beat with an electric mixer for 1–2 minutes to loosen it and make it smooth.
  10. Fold Together: Gently fold the whipped cream into the loosened pastry cream using a spatula until the mixture is smooth and creamy, ensuring to keep the airiness intact.
  11. Store or Use: Use the diplomat cream immediately as a luscious filling, or refrigerate it until needed. It is perfect for cakes, tarts, and pastries.

Notes

  • Ensure the gelatin sheets are completely softened before adding to the hot pastry cream for a smooth texture.
  • Press plastic wrap directly onto the surface of the pastry cream while chilling to prevent formation of a skin.
  • Use full-fat and very cold heavy cream for best whipping results and stability.
  • If you do not have vanilla bean, high-quality vanilla extract can be substituted without losing flavor.
  • This cream can be made a day ahead and kept refrigerated; bring to room temperature and whisk briefly before use if it thickens too much.

Find it online: https://recipes.mbeams.com/creamy-vanilla-diplomat-cream-recipe/