Pastry cream Diplomat How to Make // Pastry cream for Cake

A gentle cream for eclairs, profiteroles and layers in the cake. Pastry cream with the taste of ice cream. This cream can be served as a dessert, supplemented with berries or fruit. How to make a pastry cream diplomat. Delicious cream for cake, eclairs.
My Instagram / lioka_bake
Cream Diplomat recipe
Milk - 480 ml (2 cup)
Sugar - 130 g (2/3 cup)
Vanilla sugar - 1 tsp
Egg yolk - 4 pcs (75 g)
Corn starch - 40 g (4 tbsp)
Whipped cream - 250 g (cold) (1 cup)
Powdered sugar - 2 tbsp
Lemon juice - 1 tsp
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#pastrycream #pastrycreamrecipe #creamdiplomate

[@LiokafromRussia]

Thank you for watching! Recipe in the video description. Subscribe to the channel and share recipes with your friends 😊

[@chikafransiska2239]

1st!! WOW!!so yummy pastry cream you make 😍😍

[@shortaybrown]

Nice job ! Crème Diplomat rocks !1✨🌟🌟⭐️🌝🌝🌝

[@LavieseKuo]

Quite interesting to see you add lemon juice at the beginning because this will cause failure by the remaining liquid form of the cream.

[@kirchewright9235]

My cream always comes out too runny like pudding. Maybe I should cook it longer? If I’ve cooked it too long and it started to curdle, what’s the perfect amount of cooking time after it starts bubbling? Also how long does the cream last for? Can I make it the day before for a fruit tart and it will still be thick?

[@AussieGuy..]

Technically speaking this isn’t Diplomat Crème, this is Crème Légège ( aka. Crème Madame) but maybe add a little more corn Starch. The only difference between the two, is Diplomat Crème is made with Gelatine to Stabilise it, for toppings. Crème Légège is made for Pastries like Choux Au Craqueline. You may also consider making Crème Mousseline instead. Which uses whipped butter instead of combining Whipped Creme.
In relation to storing it, you should fine for a day or two days, after that place it is a Container and put in the freezer.

[@elissabethmerry26]

Thank you❤

[@vicb5098]

Looks great! Hmm...no salt?

[@rezasaba1602]

thanx for sharing this recipe

[@alexkarai6346]

Can I do this recipe with Oreo cookies?

[@soukainalaoui]

Please when do you add lemon juice ?

[@daisybee5943]

My cream was runny 🙁 I don't know where I went wrong. Maybe I'll try again. I must say, it tasted great. I used it as a pouring cream.

[@LiokafromRussia]

I'm really sorry that you didn't get the recipe.
Try to take 1 tbsp more corn starch for the custard part.
Cream should be whipped more tightly, and the custard should be cooled well.

[@daisybee5943]

@@LiokafromRussia thank you for your advice. By the way, today I made piroshki and it was a hit with everyone. It was so yummy.

[@lukeylanguages2343]

@@daisybee5943 when you cook the pastry cream on the stove, make sure to cook it really well. Like 2-3 minutes while it is bubbling (just make sure to stir vigourously so it doesn’t burn!).
If you undercook it, it will go soupy and not set.

[@jeffzin5779]

Nice Job! USA

[@jahjoeka]

U eat it by the spoonful?

[@mithilarahman379]

Can you plz tell shelflife of this cream,?

[@จาปุพัจน์กิจบริรักษ์กุล]

Can I use coconut milk instead of milk?

[@michael_sharples]

I don't think so due to the differences in protein (coconut has significantly less) but could well be worth a try even if to just let others know the results.

[@michael_sharples]

And you might be able to add more flour to get it to bind but again I'm not too sure. Probably worth googling as I imagine someone must have tried it before.

[@bakarerofiat7269]

What if there was no fridge to chill, will it still thicken?

[@LiokafromRussia]

The cream can be chilled at room temperature, it will also become thicker

[@srijithdolage565]

Thank you very much

[@MkasiAlly-x8q]

Good

[@shamayasmeen5743]

Mine got very runny. What would be the reason?

[@lovelleabernardo2386]

can I use it as frosting for a cake?

[@eanimini]

it is better for filling

[@kadertasneem8351]

Why did you put lemon juice in the whipping cream?

[@LiokafromRussia]

I add lemon juice so that there is a sourness in the cream. You can skip this step.

[@kadertasneem8351]

@@LiokafromRussiaThank you for replying, does it taste similar to cream cheese?

[@akkasamayalready8925]

Yummy

[@ekadeyla9669]

Do you think it is firm enough to fill a layered cake?

[@taniasuchiang6974]

Yes it's good enough for fillings 🤤🤤

[@luma8710]

THANKS

[@nurrohmah9572]

Kak kalau unt di plomat coklat bagaimana?

[@rivkabunga3584]

no butter for the pastry cream?

[@LiokafromRussia]

Instead of butter, add whipped cream

[@rivkabunga3584]

@@LiokafromRussia thank you 💗

[@selvaraj5915]

Hi honey girl very nice your pastry cream recipe wish you india

[@d_maris7226]

Wow que delicia. Saludos desde Honduras

[@hudaeltayeb624]

🌺🌸🌷💐🌹

[@deepthivani6355]

Measurements in cup plz

[@LiokafromRussia]

Cream Diplomat recipe
Milk - 480 ml (2 cup)
Sugar - 130 g (2/3 cup)
Vanilla sugar - 1 tsp
Egg yolk - 4 pcs (75 g)
Corn starch - 40 g (4 tbsp)
Whipped cream - 250 g (cold) (1 cup)
Powdered sugar - 2 tbsp
Lemon juice - 1 tsp

[@deepthivani6355]

@@LiokafromRussia tq so much