Diplomat Cream
A recipe for a very delicate and airy cream. It is used as a filling and in layered cakes such as Napoleon or honey cake. The cream is very delicious and holds its shape (although it is still liquid). If the cake consists of regular (tall and heavy) layers, Diplomat Cream may not be suitable as the heavy layers will squeeze it out. Essentially, it is a combination of two creams - pastry cream, which is very tasty on its own and widely used, and whipped cream, which gives the cream lightness and airiness. A delicious cream! Its taste is reminiscent of melted ice cream.
To prepare the Diplomat Cream, pour milk into a saucepan, add vanilla (both the seeds and the pod). Place the milk on the stove and bring to a boil. Remove from heat.
- I used vanilla sugar, but it's better to use natural vanilla if possible.
In a separate bowl, combine eggs, sugar, and cornstarch. Mix everything well using a whisk.
Pour the milk into the egg mixture through a fine sieve, stirring constantly.
Pour the mixture back into the saucepan and place it on the heat. Cook the cream, stirring constantly, until it starts to thicken. Large bubbles will appear.
Cook for a couple more minutes and add the butter. Mix well until the butter is dissolved, then remove from heat.
Pour the cream into a suitable container, cover it with plastic wrap touching the surface of the cream. Chill in the refrigerator for 2-3 hours. At this stage, we have prepared the pastry cream.
To make Diplomat Cream, after 2-3 hours, beat the cream until stiff peaks form.
For the cream to whip well, the bowl, whisk, and cream itself should be cold.
Now, using a mixer, combine the whipped cream with the cooled pastry cream in a ratio of 300 g pastry cream to 100 g whipped cream.
You now have a very delicate and aromatic Diplomat Cream. It can be stored in a sealed container in the refrigerator for up to a week.
