Vanilla Crème Diplomate (Diplomat cream)

Crème Diplomate is one of the many delicious French classic cream fillings, made
by combining the vanilla pastry cream with heavy whipped cream. It's an
incredibly versatile, scrumptious, light cream that serves as a great filling
for various desserts.

Servings: 1 batch

Author: Ana Zelić

Instructions

1 In a medium-sized saucepan, heat the milk just until boiling point.
2 In the meantime, in a separate bowl, combine the egg yolks, egg, corn starch,
sugar and salt using a whisk.
3 Once the milk has reached scalding point, pour ⅔ of it to the egg mixture, in a
slow and steady stream, whisking continuously so you don't cook the eggs.

Once you tempered the egg mixture, return it to the saucepan with the remaining
milk and continue cooking, whisking constantly, until it thickens.

Cook for another 1-2 minutes to make sure there isn't any cornstarch aftertaste.
4 When it's done, add in the vanilla and butter and whisk until everything is
combined, silky and smooth.
5 Strain the pastry cream to a clean bowl through a sieve, to get rid of any
cooked egg bits and lumps.

Cover with cling film (plastic wrap) touching the surface to prevent skin
forming. Let it cool at room temperature for about an hour, then place it in the
fridge to cool completely.
6 Transfer the cold pastry cream to a mixing bowl (it will be stiff,
gelatinous-like) and give it a mix with an electric hand mixer to make it creamy
again.

In a separate bowl, whisk the cold heavy cream to stiff peaks and add it to the
pastry cream. Mix everything together at medium-high speed until fully combined
and smooth.
7 Place the creme diplomate in a disposable piping bag fitted with a piping nozzle
to fill choux, eclairs, doughnuts or cake! 🙂

Vanilla Crème Diplomate (Diplomat cream)

🧂 Ingredients

Instructions

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