Diplomat cream

Diplomat cream or crème diplomate is a mixture of pastry cream and heavy cream. This light and fluffy cream is the perfect pastry filling.

Ingredients

Eggs - eggs cause the cream to thicken. Because you heat the eggs to 63 degrees, you don't have to worry about salmonella contamination.

If you're not comfortable using raw eggs, you can also use pasteurized eggs or custard powder for this recipe.

Vanilla extract - vanilla extract is an easy way to add flavor to your cream. You can also replace this with a vanilla pod or a tablespoon of vanilla sugar.

Did you know that it is incredibly easy to make vanilla sugar and vanilla extract yourself?

Flour - the flour makes the eggs less likely to congeal while making the pastry cream. Het zorgt er ook voor dat de room wat dikker wordt.

For a gluten-free Swiss cream, you can replace the flour with cornstarch.

How to make diplomat cream

You start by making the pastry cream or creme patisserie. Because that needs to cool completely before you can proceed, I recommend making it the day before.

Heat the milk in a saucepan until it starts to bubble. Meanwhile, stir together the eggs, sugar, and flour well in a heatproof bowl until you have an even mixture.

While stirring, pour in the hot milk and when everything is combined, pour it back into the saucepan. Heat the pastry cream until you have the desired thickness. This may take 5-10 minutes.

Put the cream in a shallow dish and immediately cover it with plastic wrap to prevent it from forming a skin. Set the dish aside and let it cool completely.

Once the pastry cream has cooled completely you can whip up the cream. Gently fold together the whipped cream and the pastry cream until fully combined.

Process it immediately or store it tightly covered in the refrigerator.

Tip: If you want to use the cream to decorate cupcakes, you can add a little bloomed gelatin powder to the cream. That way, you can be sure the cream will hold its shape.

Uses

I personally lOVE this cream and could definitely eat it as dessert, but you can do so much more with it!

• As a filling for eclairs and puffs.
• On cakes and cupcakes. I like to add a big dollop to my lemon olive oil cake or chocolate sour cream pound cake!
• Instead of pastry cream in an oliebol.
• It is also reg delicious with a large slice of apple pie.
• As a base for fruit tarts.
• In a trifle or Eton mess.

Equipment

• A heavy-bottomed saucepan to make the pastry cream in.
• A sieve, hand mixer, and ladle.
• It is helpful to have a shallow dish and some cling film handy to let the pastry cream cool.
• A mixing bowl.

Storage

You can make the pastry cream a few days in advance and store it in the refrigerator.

I recommend not making the Swiss cream until you want to use it because otherwise, your whipped cream will lose too much air.

Unfortunately, this recipe is not suitable for freezing.

More easy pastry fillings