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.
- 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
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
The pastry cream
- 2 cups milk
- ½ cup sugar
- 3 eggyolks
- 1 whole egg
- 2 tablespoons of flour
- 1 tablespoon vanilla sugar
- 1 tablespoon vanilla sugar
For the diplomat cream
- 1 cup heavy cream
- 1 cup heavy cream
Instructions
The pastry cream
- Heat the milk until bubbles appear at the rim, and turn off the heat.
- Meanwhile, stir well the eggs, flour, sugar, and vanilla sugar in a heatproof bowl.
- While stirring, pour the hot milk into the eggs and pour the mixture back into the pan.
- Keep stirring well and heat the cream over low heat until it reaches the desired thickness. This takes about 5-10 minutes. It is important to keep stirring vigorously otherwise, the egg will curdle.
- Pour the cream through a sieve into a shallow dish and immediately cover it with cling film to avoid a sheet.
- Let the pastry cream cool completely before continuing.
The Swiss cream
- Whip the whipping cream until stiff and briefly stir into the cooled pastry cream.
- Carefully spoon the pastry cream into the whipped cream.
- Serve the cream immediately or put it covered in the refrigerator for later.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 619Total Fat: 47gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 191mgSodium: 108mgCarbohydrates: 43gFiber: 0gSugar: 41gProtein: 9g
Leave a Reply