Learn how to make the BEST classic vanilla diplomat cream, with vanilla pastry cream, and all the ways to use it! A delicious custard-based filling, that is light and creamy. Diplomat cream is also known as Bavarian Cream Filling that is used to fill donuts and other pastries and cakes!EASY - This recipe is easy. If you've made custard / pastry cream before, this recipe will be very easy to follow too. It's also a great alternative to custard, especially if you prefer a lighter filling.Makes approximately 4 cups / 910 gUS based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
40gcornstarch(cornflour), 4 tbsp. Add 50 g / 5 tbsp if you want a thicker pastry cream (see recipe notes).
3tspvanilla extract15 mL
4large egg yolksabout 20 g each. Add up to 6 yolks for a richer tasting pastry cream.
43gunsalted buttersoftened
Stabilized Chantilly Cream
1tspgelatin powder
2tbspwater at room temperature30 mL
2tbspheavy whipping cream30 mL, chilled
1cupheavy whipping cream 240 mL, chilled
¼cupconfectioner’s sugar28 g
Instructions
Vanilla Pastry Cream
Place the milk in a saucepan, and heat over medium high heat. Bring it to a simmer, almost to a boil.
2 cups milk
While heating the milk, place the sugar, egg yolks, cornstarch, vanilla extract, and salt in a bowl. Whisk until you have a thick, smooth mix. Place this bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking, in the next step), and set aside until the milk comes to a boil (almost to a boil).
75 g sugar, Pinch of salt, 40 g cornstarch, 3 tsp vanilla extract, 4 large egg yolks
As soon as the milk starts to simmer, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream into the egg mix, WHILE WHISKING CONSTANTLY to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.
While whisking, let the custard come to a boil (the custard will release a few thick bubbles that break the surface). You will need to stop whisking for a few seconds at a time while whisking to check if the custard has come to a boil.
Once the custard releases a bubble to the surface (starts to boil), lower the heat and cook for a further 60 - 70 seconds after you see the first bubbles break the surface. Make sure to keep whisking to prevent curdling or bubbling, and to cook the cornstarch well.
Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
43 g unsalted butter
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top. You can also choose to pass the custard through a sieve to remove any lumps.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours or overnight, until completely chilled.
Stabilized Chantilly Cream
Place the 1 cup chilled whipping cream (heavy cream) in a chilled metal bowl (of your mixer). Add the sugar and mix it in. Keep the bowl in the fridge until you’re ready to whip it.
1 cup heavy whipping cream, ¼ cup confectioner’s sugar
Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water for about 10 minutes.
2 tbsp water at room temperature, 1 tsp gelatin powder
Microwave the bloomed gelatin for about 10 – 20 seconds to dissolve the gelatin. But do NOT let it boil.
Stir in the 1 - 2 tbsp of chilled heavy cream to temper the gelatin mixture.
2 tbsp heavy whipping cream
Start whisking the chilled heavy cream-sugar mix on high speed on your mixer, and quickly pour in the gelatin mixture. Make sure the gelatin is not poured directly onto the whisks, since this will cause the gelatin to set and form clumps.
Whisk the heavy cream on high for a few seconds to incorporate the gelatin.
Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it's just starting to form mid peaks.
Use a whisk to manually whisk the cream the rest of the way until it reaches stiff peaks. Make sure to NOT let the heavy cream curdle / become grainy.
Use immediately.
Vanilla Diplomat Cream
Place the chilled pastry cream in a large bowl (with enough room to mix in the whipped cream).
With a balloon whisk, whisk the chilled pastry cream until smooth and creamy.
Fold about ⅓ of the whipped cream into the pastry cream. Once well mixed, fold the rest of the whipped cream into the custard.
Use immediately, before the gelatin sets.
Notes
A note about Diplomat cream
Diplomat cream is also known as Bavarian Cream filling. This is different from Bavarian cream, which is a pudding. Bavarian cream filling is used to fill cakes (like Boston cream pie) and donuts. So if you do encounter desserts filled with a creamy filling that is called Bavarian cream, this is Diplomat cream!
A note about the stabilized whipped cream
You can add as much or as little of the stabilized whipped cream as you like (to make the diplomat cream). The more you add, the lighter your diplomat cream will be.If you want a sweeter diplomat cream, you can add a little extra confectioner's sugar to the whipped cream. Instead of using gelatin, you can also use modified cornstarch/ ClearJel or instant vanilla pudding powder. For every cup of Whipping cream use - ¾ tsp ClearJel whisked together with the sugar. OR 1 tbsp instant vanilla pudding powder.
A note about cornstarch
If you'd like a lighter diplomat cream with more chantilly cream, OR you'd like a diplomat cream that is a little stiffer, use up to 50 g of cornstarch.