Diplomatic cream without gelatin

Name: Diplomatic cream without gelatin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 0
Ingredients: Whole milk 1.1 cups; Fresh liquid cream ¾ cup; Egg yolks 3; Sugar 0.38 cup; Type 00 flour 3 tbsp; Powdered sugar 5 tsp; Vanilla bean ½

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199

Calories per serving

Vegetarian

Energy Kcal 199
Carbohydrates g 22.6
of which sugars g 19.4
Protein g 4.2
Fats g 10.3
of which saturated fat g 5.27
Fiber g 0.1
Cholesterol mg 155
Sodium mg 34

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: pieces
Cost: Low

PRESENTATION

A smooth, fluffy finish, glowing with pale yellow color, gives Crème Diplomate an inviting look that families love seeing on the table for celebrations or Saturday breakfasts. This classic French cream dessert blends the best of a velvety vanilla pastry cream with that unmistakable cloud-like texture from a gentle whipped cream mix—always light but full of cozy, sweet flavor. Great for holiday cakes where you want an elegant touch or for those simple fruit tarts that need something special, this delightful filling for desserts fits just about anywhere. Whether you’re filling éclairs for a birthday, layering a trifle for potluck, or wanting something that just looks nice in a pretty dish at the family table, Crème Diplomate feels both exclusive and relaxed... kids and adults seem to agree that every bite melts so softly, bringing out smiles. Home cooks usually mention that its custard cream style makes desserts look bakery-fancy while still being friendly enough to pass around at big gatherings.

For busy families, diplomat cream is an easy win—light cream filling that goes with nearly anything from breakfast waffles to late-night cake slices (good way to make leftovers exciting). Since there’s no gelatin, this French cream dessert keeps things simple, reassuring anyone cooking for a crowd—even if dietary needs vary. You can add more vanilla pastry cream for extra richness or toss in more whipped cream for even more light texture... really, it’s about making the cream fill the role you want—spread, topped, stuffed, or spooned. Not sure what to serve for a school bake sale or brunch? Toss some of this soft, sweet, and adaptable filling into tart shells and watch everyone come back for seconds. Serve it with berries, layer it in trifles, or use as a cake filling—the practical, delicious options never run out. That’s why families keep this as a go-to diplomat cream recipe for everyday treats and special moments—it really is DELICIOUS, universal, and always looks so nice on the dessert tray.

How to prepare Diplomatic cream without gelatin

To prepare diplomatic cream without gelatin, start by preparing the pastry cream: heat the milk in a saucepan with half a vanilla bean and its seeds 1. In a bowl, whisk the egg yolk and sugar 2, then add the flour. Use tongs to remove the bean 3.

pour the heated milk into the mixture slowly 4, blending with the whisk. Return the mixture to the heat and stir continuously until the cream thickens 5. Transfer the pastry cream into a bowl and let it cool, covering it with a sheet of plastic wrap in contact 6.

Prepare the Chantilly cream: pour the well-chilled cream into the bowl of a stand mixer equipped with a whisk 7, or use an electric mixer, and whip it; when the cream has reached a thick consistency, add the sifted powdered sugar 8, and fold it into the cream, stirring with a spatula 9.

When the pastry cream is completely cold, add the Chantilly cream 10 and blend the two creams with a whisk until a fluffy, smooth, and homogeneous mixture is obtained 12. Your diplomatic cream is ready!

Storage

Store the diplomatic cream in an airtight container in the refrigerator for about 3 days.
You can freeze the cream and thaw it in the refrigerator when needed.

Tip

You can flavor the diplomatic cream with maraschino, marsala, rum, or another liqueur of your choice.
To make the cream more compact, in case you want to serve it as a spoon dessert, simply add a sheet of gelatin softened in cold water to the hot pastry cream.

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