Diplomat cream or crème diplomat is a easy recipe for a basic pastry preparation that combines two creams. Lighter than pastry cream, it is custard lightened with whipped cream. Soft, light and versatile, it is perfect for filling sweets, such as cream puffs, pies, trifles or a sponge cake, but also to serve as a dessert simply garnished with berries and chocolate chips.
It is a delicious recipe that will win over even the most demanding guest. Also known as Bavarois or Bavarian cream, diplomatic cream is called in this way because it honors the Bavarians in the 19th century.
It is a preparation that takes its name from the cake of the same name composed of layers of puff pastry alternating with sponge cake, of which it is itself the protagonist, but it is also perfect for the filling of birthday cakes and desserts of various kinds. In the version proposed here, the basic recipe is enriched with a few grams of jelly, to obtain an even more firm and thick cream after resting in the refrigerator.
The fresh cream should be semi-whipped and not too firm. Pay attention, then, to incorporate it gently with a spatula with movements from the top to the top, to avoid breaking the mixture.
For a different final fragrance, you can flavor the custard with lemon or orange zest, with ground cinnamon or with coffee. You can also add a hazelnut paste or pistachio butter without adding extra sugar.
If you love chocolate, you can add 3 tablespoons of unsweetened cocoa powder to the fresh cream, together with the powdered sugar, then add the whipped cream to the custard.
For a perfect diplomat cream, mix gently and with movements from the bottom up to avoid breaking the mixture.
Diplomat cream can be stored in the refrigerator, covered with cling film, for a maximum of 2-3 days. Alternatively, you can freeze it for about 1 month.
Soak the jelly sheets by immersing them in a bowl with cold water (1) for at least 10 minutes.
In the meantime, separate the yolks from the whites and work the first in a saucepan with the sugar (2).
Also add the cornstarch (3) and mix it perfectly with a whisk.
Collect the milk in a kettle and add the vanilla bean seeds (4). Then put it on the stove and wait for it to boil.
Remove the milk from the heat and pour it slowly over the egg yolks worked with sugar and starch (5).
Return the mixture to low heat and stir continuously (6).
Stir and cook until the cream is firm and thick (7). Turn off and set aside.
Take the jelly to soak and squeeze it well (8).
Then add it to the still very hot custard (9) and mix with a whisk until completely dissolved.
At this point, take a baking dish that you have cooled in the freezer and pour in the custard (10).
Level the cream, cover it with a sheet of cling film (11) and wait for it to reach room temperature. Then let it cool in the refrigerator.
Collect the cold cream together with the powdered sugar and whip it (12), taking care to stop before it is too firm.
Transfer the cold custard to a bowl and mix vigorously with ⅓ of the cream (13).
Now add the remaining cream with slow movements (14).
Store the diplomat cream in the refrigerator until you are ready to use it for your desserts (15).