Recipe: Diplomat cream – Road to Pastry

Step 1

Soften the gelatin in cold water for 10 minutes

Step 2

Heat the milk with half of the sugar and the vanilla bean in a saucepan

Step 3

In a bowl, whisk together the egg yolks, sugar and corn starch

Step 4

When the milk is boiling, pour it in three times over the egg mixture through a strainer and mix every time to prevent the yolks from curdling

Step 5

Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously

Step 6

Allow the pastry cream to boil for 2 minutes then remove from the heat, add the diced butter and whisk again until it is fully incorporated

Step 7

Squeeze and add the softened gelatin to the pastry cream

Step 8

Pour the hot pastry cream in a large container

Step 9

Cover the pastry cream with plastic wrap and store in the fridge

Step 10

Whip the cold heavy cream in a bowl on medium speed (if possible, refrigerate the bowl as well)

Step 11

Take the pastry cream out of the fridge and whip it to make it "creamy" again

Step 12

Incorporate one third of the whipped cream into the pastry cream at around 25°C.

Step 13

Gently fold in the remaining whipped cream with an upward movement trying not to deflate the mixture. Refrigerate before using if the cream is not starting to set yet.