The diplomat cream is one of the most loved and versatile preparations in pastry. Its soft and delicately sweet texture makes it perfect for filling cakes, cream puffs, and millefeuilles. But what makes it so special and how do you ensure it stays firm for a long time, ideal for fillings? Diplomat cream is a versatile and delicious preparation, but it requires some care to achieve the perfect consistency. By following these tips and using quality ingredients, you will be able to prepare a firm and creamy diplomat cream that will delight all your guests.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Days
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 355.55 (Kcal)
- Carbohydrates 24.30 (g) of which sugars 18.42 (g)
- Proteins 6.83 (g)
- Fat 26.28 (g) of which saturated 3.69 (g)of which unsaturated 3.67 (g)
- Fibers 0.00 (g)
- Sodium 9.58 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups whole milk
- 1 pod vanilla (seeds)
- 1/2 lemon (zest)
- 6 egg yolks (medium)
- 7 tbsp sugar
- 1/3 cup cornstarch
- 2 1/2 tsp gelatin (sheets)
- 1 walnut-sized piece butter
- 1 1/4 cups heavy cream
Tools
- 1 Whisk
Steps
Soak the gelatin in cold water. Heat the milk with the vanilla pod seeds and lemon zest, trying to take only the yellow part of the lemon zest and not the white part, otherwise it would be too bitter.
Meanwhile, in a bowl, combine the egg yolks and sugar. Stir quickly.
Add the cornstarch and stir until well combined.
At this point, strain the milk and add it to the mixture
stir well
Pour back into the pot and stir until it reaches the right consistency.
Turn off the heat and add the gelatin sheets that have been previously soaked in cold water.
Whip the cream
While the cream is still hot, add the walnut-sized piece of butter. Let the cream cool well, covered with plastic wrap on the surface.
When the cream is cold, fold the whipped cream into the diplomat cream with upward movements. Our diplomat cream is ready for use. It’s also delicious eaten by the spoon.
Tips
How to Make a Firm and Stable Diplomat Cream
To achieve a perfect and long-lasting diplomat cream, follow these tips:
Prepare the custard: Ensure it’s well-cooked and cold before proceeding.
Whip the cream: Whip the cream firmly, but not too much, to avoid making it buttery.
Incorporate the cream: Add the whipped cream to the custard little by little, mixing gently with a spatula.
Use a stabilizer: For greater stability, you can add a softened and melted gelatin sheet to the custard before incorporating the whipped cream.
Store in the refrigerator: Once ready, keep the diplomat cream in the refrigerator until use.
FAQ (Frequently Asked Questions)
Why Does Diplomat Cream Tend to Deflate?
The main challenge in preparing diplomat cream is keeping it firm and stable. Whipped cream tends to deflate if not correctly incorporated into the custard. This can happen for several reasons:
Temperature: Both the custard and the whipped cream must be well chilled before being combined.
Technique: The incorporation of the cream must be done delicately, with slow movements from bottom to top, to avoid deflating the whipped cream.
Quality of ingredients: Using fresh and high-quality cream is essential for achieving a stable cream.
