A classic French Diplomat cream is a smooth, rich filling made from a combination of pastry cream and whipped cream. It’s a versatile cream often used in French pastries such as éclairs, mille-feuille, and fruit tarts. The diplomat cream has a lighter texture than traditional pastry cream due to the incorporation of whipped cream, making it the perfect filling for delicate desserts. Here’s how to make it.
Ingredients:
- 2 cups (480 ml) whole milk
- 1 vanilla bean or 1 tbsp vanilla extract
- 4 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 cup (60 g) unsalted butter
- 1 cup (240 ml) heavy cream
- 2 tbsp powdered sugar (for whipped cream)
- 1 tbsp unflavored gelatin (optional, for stabilization)
- 1/4 cup water (for gelatin)
Step-by-Step Instructions:
1. Prepare the Pastry Cream Base
- Start by heating the milk in a medium saucepan over medium heat. If you’re using a vanilla bean, split it in half, scrape out the seeds, and add both the seeds and the pod to the milk. If you’re using vanilla extract, you’ll add it later.
- Bring the milk just to a boil, then remove it from the heat. Let the vanilla infuse for a few minutes before removing the pod (if using a vanilla bean).
2. Whisk the Egg Yolks and Sugar
- In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and thickened. This process helps break down the sugar crystals and ensures a smooth custard.
- Add the cornstarch to the egg yolk-sugar mixture, whisking until fully combined. The cornstarch thickens the cream, so it holds its shape.
3. Temper the Egg Mixture
- Slowly pour the hot milk into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.
- Once the milk is fully incorporated into the eggs, return the mixture to the saucepan and cook it over medium heat, whisking constantly. The mixture will begin to thicken after a couple of minutes.
- Continue to cook the pastry cream until it starts to bubble, and you notice a thick custard-like consistency. Once it reaches this stage, remove the saucepan from the heat.
4. Finish the Pastry Cream
- Add the butter to the hot pastry cream and stir until fully melted and incorporated.
- If using vanilla extract instead of a vanilla bean, add it now and stir well. Set the pastry cream aside to cool slightly.
5. Prepare the Whipped Cream
- In a separate chilled bowl, whip the heavy cream with powdered sugar using an electric mixer on medium speed until soft peaks form. Be careful not to over-whip it, or the cream will become too stiff.
- If you want extra stability, you can dissolve gelatin in water and let it bloom for about 5 minutes. Then, gently heat the gelatin until it becomes liquid and stir it into the whipped cream.
6. Combine the Pastry Cream and Whipped Cream
- Once the pastry cream has cooled to room temperature (but not too cold), gently fold it into the whipped cream. Use a spatula to incorporate the two mixtures carefully to preserve the light, airy texture of the whipped cream.
- Stir gently until fully combined. If you want a firmer consistency, you can refrigerate the diplomat cream for about 30 minutes to allow it to set.
7. Use the Diplomat Cream
- Your diplomat cream is now ready to be used. Pipe it into your favorite pastries like éclairs, tarts, or mille-feuille. You can also use it as a filling for cakes or as a topping for fruit desserts.
Tips for Success:
- Temperature Control: It’s crucial that the pastry cream is not too hot when folding in the whipped cream, as the whipped cream could deflate.
- Gelatin Option: If you’re making the diplomat cream in hot weather or need extra stability, adding a little gelatin can help it maintain its shape longer.
- Whipped Cream Consistency: Ensure that the whipped cream forms soft peaks, which will help prevent it from becoming too stiff or overly runny in the final cream mixture.
Diplomat cream is a luxurious and versatile filling for many French desserts, offering a delicate, smooth texture that elevates any pastry. Whether you’re making classic French pastries or simply experimenting with different desserts, this cream is sure to impress.