Diplomat Cream (Crème Diplomate)

Step 1

Place the Milk and Vanilla Paste in a saucepan, whisk well and heat up on low heat until it starts to simmer.

Step 2

While the milk is heating up, whisk together the Egg Yolks and Sugar in a heat-proof mixing bowl. Add the cornstarch and whisk until smooth.

Step 3

Pour the hot milk over the Egg Yolk/Sugar mixture while whisking. Whisk well until smooth, then transfer back into the saucepan (see note 1).

Step 4

Place the saucepan back on the stove on low heat. Keep whisking until the custard starts to thicken, about 2 to 3 minutes (see note 2). When it starts to boil, keep whisking for 30 seconds to a minute, then remove from the heat.

Step 5

Place the Gelatine Powder in a small bowl and mix in a little bit of very cold water (see note 3). Set aside for a few minutes to let it bloom, or until you get a thick paste.

Step 6

Add the Gelatine to the warm pastry cream and whisk well until completely dissolved. Transfer into a large shallow pan (see note 4), cover with plastic wrap touching the surface then place in the fridge to cool down for about 1 to 1,5 hours (see note 5).

Step 7

Place the cold Heavy / Thickened Cream in a large bowl (or the bowl of your stand mixer) and whip on medium to high speed until you get stiff peaks. Make sure not to overwhip of the cream will get grainy.

Step 8

Take the pastry cream out of the fridge and transfer into a large mixing bowl. Loosen the pastry cream with a whisk if needed, then gently fold in the Whipped Cream in 3 or 4 times until all combined (see note 6).

Step 9

Use straight away (see note or store in the fridge for 2 to 3 days covered with plastic wrap touching its surface.