There are a lot of different creams in the pastry chef’s repertoire: sauce anglaise, chantilly cream and crème patissiere, just to name a few. Diplomat cream is a crème patissiere mixed with whipped cream that has gelatine added.
- 1 quantity of crème patissiere
- 4 sheets gelatine
- 250ml pure cream
- alcohol (optional).
Make one quantity of crème patissiere using one whole vanilla bean.
Refrigerate until completely chilled.
Once chilled, whisk custard until smooth.
Place 4 sheets of gelatine in ice cold water. Make sure that you place the sheets in water one at a time.
Put a small saucepan with water on a high heat to boil.
Whip cream and set aside.
Once gelatine is soft, squeeze out excess water and place in a heat proof bowl.
If you are using alcohol, as a flavouring, add in the bowl with gelatine. Place bowl over boiling water, turn heat off and stir until gelatine has completely melted.
Place a small portion of the crème patissiere into the gelatine and whisk quickly until smooth.
Place the gelatine mixture into the rest of the crème patissiere and quickly whisk until smooth.
Fold in the whipped cream and mix until completely mixed and smooth.
Tip: When you are ready to start the gelatine, make sure you have all your equipment ready and cream should be whipped and ready to use. Speed is of the essence here. Once the gelatine is melted, you need to move very quickly otherwise the gelatine could go lumpy or the custard could set before you add the whipped cream.