What is diplomatic cream? The diplomatic cream, very used in pastry, is a cream that serves as much as accompaniment for dessert . Very complete and delicious, this homemade cream is still a mixture between pastry cream and chantilly. On this occasion, we give you a very complete recipe, without the need to do the pastry cream and on the other the chantilly cream, thus, at once, you will have your diplomatic cream. Another of the qualities of this cream is that He uses gelatin to give him more consistency but, at the same time, he is creamy and airy. In Recipesgatis we have all the keys to obtain a perfect cream, we go with the detailed step by step that will teach us how the diplomatic cream is prepared.
| 🚻 8 Diners | 🕘 30m | 🍵 Post | 🤯 Difness |
| Ingredients to make diplomatic cream: |
| 3 gelatin leaves 250 grams of milk 1 vanilla pod 3 egg yolks 50 grams of sugar (¼ cup) 1 tablespoon of cornstarch 25 grams of butter 200 grams of cream to mount mounted |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional recipe of France |
Ingredients to make diplomatic cream:
1. To start making our homemade diplomatic cream, we are going to hydrate gelatin leaves in water. If you want, you can use Agar -agar instead.
2. We split the vanilla sheath in half and scratch one of the halves to obtain all the seeds that, then we will add to a pot with milk. We put the preparation to the fire and, just when it boils, remove it, cover and let it infuse five minutes.
Trick: For these amounts we will use only half vanilla pod.
3. In a bowl we put the egg yolks together with the sugar and the cornstarch, and mix well so that there are no lumps of cornstarch.
4. We remove the vanilla pod from milk, take a cagito of infused milk and add it to egg yolks while we remove with some rods so that the yolks do not curdle with the heat of milk. We add another little cushion and continue stirring to continue with the elaboration of diplomatic cream ..
5. We pour the yolks in the pot and put it on the fire, which has to be soft. We remove with the rods so that it does not stick until the cream thickens.
6. Remove the pot from the heat, incorporate the chopped butter and mix well until it dissolves completely.
7. We drain the gelatin leaves that we had moisturized and add them one to one to the diplomatic cream while stirring well.
8. We pass the cream to another bowl to cool before. We have to use it warm, not cold, so that it is not fully set due to the gelatin.
9. While the cream is trained, we mounted the cream with the help of electric rods. We ride it very firm. It should be noted that the cream is also known as a milk cream.
Trick: For the cream to mount properly, it is necessary that it is very cold.
10. Little by little, we add the cream to the mounted cream and mix it gently so that we have a soft and creamy diplomatic cream.
11. Once the cream is integrated, we take it to the fridge to cool. If we are going to use it as filling for cakes or to decorate, we can put it directly in a pastry bag and cool in the fridge inside it. I have used it to accompany a cake and I have served it separately so that each diner is echoed the desired amount. for you.
