Diplomat Cream

Name: Diplomat Cream
Total time: 30 min
Yield: Approximately 1 quart
Cuisine: french
Ingredients: 2 cups milk; 1/2 cup sugar; 5 egg yolks; 3 tablespoons cornstarch; 1 pinch salt; 2 tablespoons heavy cream; 2 tablespoons cold butter; 1 teaspoon vanilla extract; 1 teaspoon granulated gelatin; 2 tablespoons tap water; 1/2 cup heavy cream

By Gabrielle Hamilton

Total Time: 30 minutes
Rating: 4(238)
Comments: Read comments

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.

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Ingredients

Yield:Approximately 1 quart

2cups milk
½cup sugar
5egg yolks
3tablespoons cornstarch
1pinch salt
2tablespoons heavy cream
2tablespoons cold butter
1teaspoon vanilla extract
1teaspoon granulated gelatin
2tablespoons tap water
½cup heavy cream

Ingredient Substitution Guide

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Preparation

Step 1
Scald the milk with half of the sugar (¼ cup) in a 2-quart sauce pot. Remove from heat.
Step 2
In a stainless-steel bowl, whisk the remaining ¼ 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.
Step 3
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.
Step 4
Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
Step 5
Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
Step 6
Whip ½ cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
Step 7
Keep chilled until ready to use.

Ratings

4 out of 5

238 user ratings

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Comments

Matt6 years ago

This sounds excellent. One question: Are you supposed to whisk a 2 tbs chunk of cold butter into this? Seems like you'd have better results incorporating the butter if you cut it into smaller pieces.

sarah brooks6 years ago

Would this still work without the gelatin? Or if I used vegetarian 'gelatin?' (kosher challenges...)

Julie Robinson6 years ago

Having made a lot of pastry cream similar to this recipe, feel free to cut up the butter into smaller pieces, or grate it for that matter, but it will totally melt in the warm sauce no mater what size it is, so save yourself a step and just throw in the butter and whisk.

KR1 year ago

This was perfect as is and made so much. Definitely making again!

Amy3 years ago

I recently made a version similar to this recipe. I recommend two additions to the milk: add strips of lemon zest from half a lemon and also use a real vanilla bean that you’re scrape the insides out of. You strain out the zest and vanilla bean chunks when adding the milk to the egg mixture. The lemon adds a subtle freshness that lifts up the flavor.

bee3 years ago

Any ideas on a vegetarian gelatin option?

Mickey10 months ago

Agar Agar has worked well for me in the past.

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