Crème Diplomate (French Diplomat Cream)

Step 1

In a heavy saucepan, add your scraped vanilla bean and milk together and bring to a simmer.

Step 2

Whisk the egg yolks, sugar, cornstarch and pinch of salt together in a bowl. Whisk until the mixture lightens in color and becomes a pale yellow.

Step 3

Temper the egg mixture by slowly whisking in the hot milk to the egg mixture together until homogenous.

Step 4

Return the mixture to the saucepan and bring to a boil, stirring constantly over medium heat.

Step 5

When the pastry cream comes to a boil, continue to whisk constantly and boil for up to 2 minutes. The pastry cream should reach 200F.

Step 6

Remove from the heat and strain into a clean bowl. Stir in the butter and mix until the butter is melted and mixed into the cream.

Step 7

Cover with plastic film placed directly in contact with the surface of the cream to prevent a skin from forming and place in the fridge to cool.

Step 8

Place the water and gelatin in a small bowl and mix to combine. Microwave until melted but not boiling and temper with a few tablespoons of heavy cream (only 2 tablespoons).

Step 9

Add the remaining cold cream (1 3/4 cup) into a mixing bowl with a whisk attachment - pour in the tempered gelatin and start mixing until stiff peaks form.

Step 10

Add the stabilized whipped cream into the chilled and set pastry cream, mixing and whisking until combined and smooth. Allow to chill until set then use in your pastry recipes!