Diplomat Cream

Pastry cream lightened with whipped cream, flavored with vanilla or orange blossom

Prep 20 min
Cook 10 min
Serves 4
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Pastry cream

  1. For a vanilla cream: scrape the vanilla seeds and add them to the milk along with the pod. For an orange blossom cream: mix 200 g of orange blossom water with 30 g of whole milk powder.
  2. Bring the milk to a simmer. Let infuse for 2 hours for the vanilla version.
  3. Rehydrate the gelatin in 10 g of cold water. Refrigerate.
  4. Mix the sugar, yolks, and cornstarch.
  5. Bring the milk to a simmer and gradually add it to the previous mixture.
  6. Pour everything back over medium heat, stirring constantly. Bring to a boil for 3 minutes.
  7. Off the heat, add the gelatin and mix well.
  8. Let cool. When the mixture reaches about 40°C, add the butter cut into cubes and mix until smooth.
  9. Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours.

Assembly

  1. Loosen the mixture with a whisk.
  2. Whip the cream to soft peaks and fold it in gradually.
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