DIPLOMAT CREAM - Italian recipe by Iginio Massari

Diplomat cream is a combination of pastry cream and whipped cream: Italian Pastry Master Iginio Massari teach us the technique of this basic preparation of Italian patisserie, delicious and delicate. Diplomat cream is mainly used to fill the "Millefoglie pastry" but it has a multitude of uses, it is an exquisite dessert, it is a cream that will fascinate you!
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★ INGREDIENTS (600 g of diplomat cream)
Heavy cream 300 g
Milk 200 g
Egg yolk 40 g (3 egg yolks)
Sugar 40 g
Maze starch 15 g
Jelly sheet 7 g
Madagascar’s Bourbon Vanilla pod ½
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[@kieulam9306]

❤ love your teaching Thankyou sir ❤

[@kinnish5267]

oh god that looks so good

[@aleksandarrajkovic9942]

Very nice! Grazie mille

[@paprikac1l4ntr0]

Thank you for lessons.

[@aranhafontaine]

Magnífico

[@estherng6496]

Thank you Sir 🙏♥️🌹

[@victoriap2519]

grazie!!! Thank you :) I tried it with no starch and flour and it turned great too!

[@lauraharsoyo7288]

Thank you for the recipe. When do I add chocolate to make chocolate diplomat creme?

[@ratufidi5632]

👍🏻👍🏻👍🏻

[@spekkoekhuis]

Thanks for the video! You didn’t add any butter to the pastry cream?

[@GialloZafferanoItalianRecipes]

Ho Spekkoek, no butter in pastry cream! ;)

[@annmarieaspromonte1086]

Ok, today's pastry cream by the same chef has gelatin added and cornstarch. On the video for classic pastry cream, it was rice starch + no gelatin...so which is the correct recipe?

[@francescoanastasio2021]

what's the difference between a diplomat cream and a mousse?

[@commentingaccount1383]

Mousse has a very loose definition. It's generally something that is thick but aerated. It can be made from any flavor base as long as it's thick enough, and aerated with either whipped cream, or meringue, or a combination. Generally a mousse is more aerated than this diplomat cream, and it is served chilled, but you could serve this cream chilled in a cup and call it mousse and its doubtful that anyone would second guess you, though you might want to add more whipped cream or meringue to make it fluffier. Mousse is a fairly broad culinary category that encompasses many things

[@katherinemorales7509]

Y Version español 🥺🥺

[@zoedamico]

"Degli uman piacer non si bisticci, a chi piace la cacca e chi pasticci"
-iginio massari masterchef 4

[@samifolio950]

André Dussollier can cook

[@danemon8423]

Isn't diplomat cream french?

[@polonrepy2599]

oui bien sur