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Export 6 ingredients for grocery delivery
Step 1
Place the gelatin leaves in a bowl of cold water and let sit for 10 minutes.
Step 2
Heat the milk with the vanilla bean, split and scraped, until it boils, then let it steep for 10 minutes.
Step 3
Place the egg yolks, sugar and cornstarch in a large bowl and beat with a hand whisk for 2 minutes until smooth.
Step 4
Remove the vanilla bean from the milk and pour it over the egg yolks while mixing with the whisk.
Step 5
Return the mixture to the saucepan and bring to a boil over medium heat while stirring until the pastry cream thickens. As soon as it starts to boil, extend the cooking time by 2 minutes.
Step 6
Remove from the heat and add the gelatin leaves and mix vigorously to incorporate them.
Step 7
Pour the pastry cream immediately into a baking dish and cover with cling film and place in the refrigerator until completely cooled.
Step 8
Place the cold, full-fat heavy cream in a medium bowl.
Step 9
Mix with an electric mixer for about 3 minutes on medium speed until the mixture is stiff like whipped cream.
Step 10
Remove the pastry cream from the refrigerator and place in a large bowl.
Step 11
Using an electric mixer, blend the pastry cream for 1-2 minutes to loosen it.
Step 12
Add the whipped cream to the pastry cream and mix with a spatula until you have a smooth and firm diplomat cream.
Step 13
Use immediately or place in the refrigerator.
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