How to make Diplomat Cream
A versatile cream that can be used for pastries and cakes of any size.
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| This Diplomat Cream is used in a classic Napolean pastry dessert |
How to make Diplomat Cream using 3 ingredients
Ingredients:
- 225g Heavy Cream
- x1 Sheet of Gelatin
- 30g Water 225g Pastry Cream (already made & flavoured as desired)
Method:
- Arrange your pastries ready to be filled.
- Whip the heavy cream to soft peaks;
- Cover and put in the fridge.
- Bloom the Gelatin in the water, then squeeze out the water.
- Melt the Gelatin, then blend into the Pastry cream.
- Strain this mixture and let it cool over an ice water bath (24degrees C)
- Now blend 1/3 of the whipped cream into this pastry cream; then fold in the rest of the whipped cream until well incorporated.
- Pipe into your pastries immediately; let these pastries set in the fridge.
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