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Crème Diplomate

Elevate your desserts with Crème Diplomate! This light, airy, and incredibly versatile cream combines classic pastry cream with whipped cream for a delicate, stable, and utterly delicious filling.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 400 grams
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 300g Crème Pâtissière See Notes
  • 100g Whipping Cream 35% Fat

Equipment

  • Mixing Bowl
  • Silicone Spatula
  • Hand Whisk or Electric Whisk

Method
 

  1. Place crème pâtissière into a mixing bowl and whisk until smooth and lump free.
  2. Whisk whipping cream and whisk until medium peaks.1
  3. Take a ¼ of the whipped cream and with a spatula mix into pastry cream.2
  4. With the remaining whipped cream take a ⅓ at a time and gently fold into the pastry cream until fully incorporated.
  5. Place your crème diplomate into a piping bag with a nozzle and fill you favourite choux pastry or layer between sponge.

Notes

Crème Pâtissière Recipe
  1. Pick up the cream with the end of a whisk, the cream should hold firmly to the whisk with a peak. The tip of the peak should droop over.
  2. This is called a 'Sacrifice' the aim here is to loosen up the pastry cream so when you fold in the remaining whipped cream it is easier to fold in with loosing all the air. 
 
Crème Diplomate will store in the fridge for up to 3 days, however I advice against that. Once it sets it requires whipping to make it work able again, whipping it again will cause it the cream to thicken too much and change the texture. For best practice keep crème pâtissière in the fridge and make crème diplomate as and when you need it.