- 23 min
Soft, candid and versatile, diplomat cream is one of the most fundamental pastry-making recipes around the world. Born from the union of custard and whipped cream, it is really easy to prepare, but you will obtain a perfect consistency by following a few tricks of Master Iginio Massari. Diplomat cream is perfect to fill a lot of desserts, such as cream puffs, a millefeuille cake or the famous diplomat cake. But you can also use it to make soft desserts, garnishing your cups with berries or chocolate chips. Its uses are really endless, you can even flavor this base with hazelnut paste, pistachio and pieces of fresh fruit! Whatever its use, we recommend that you follow our recipe for a delicious and delicate result.
First put a bowl in the freezer and let it cool completely, then soak the gelatin in cold water in a separate container 1. At this point, prepare the custard. Pour the milk and seeds from the vanilla bean 2 into a pan, and heat until it boils. Meanwhile, in another pan pour the yolks, sugar 3,
cornstarch 4 and stir with a whisk 5 until a homogeneous mixture is obtained. When the milk starts to boil, pour 1/3 of it into the egg yolk mixture 6 and stir.
Pour the remaining milk in two parts 7. Put the pan back over the heat, stirring continuously for a few minutes 8 until the cream thickens 9.
Take off the heat and stir quickly, so it will be very lucid.At this point take the bowl from the freezer and pour the cream inside 10; before stirring add the drained gelatin 11 and stir quickly to melt it 12, and let the cream cool. When the cream is no longer hot, place it in the fridge.
In the meantime, half-whip the cream 13. It should be soft, shiny and not too whipped. Take the custard from the fridge and add 1/3 of the whipped cream 14. Whip the mixture quickly 15.
Then add the remaining cream in two more parts, stirring with a hand whisk, but more gently 16. Cover with plastic wrap 17 and plsce the diplomat cream in the refrigerator until needed 18.
Diplomat cream can be covered with plastic wrap and stored in the refrigerator for up to 5 days.
Alternatively, you can freeze it for about 1 month.
Be very careful when whipping the cream, it should still be very soft, semi-whipped. If it is whipped too much it loses the taste of cream and acquires the taste and flavor of butter: if this happens, you can also use it in the kitchen for savory recipes.
With these doses you will be able to fill a 9-inch (22 cm) diameter cake with two layers of cream.