Diplomat Cream (Crème Diplomate)
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- Опубликовано: 8 сен 2024
- This Diplomat Cream - or Crème Diplomate in French - is one of the classic French Pastry Cream that combines Pastry Cream, gelatine and Whipped Cream. It is a super creamy, rich yet light cream that makes the most delicious desserts and pastries filling or topping!
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I didn’t know about your RUclips channel omg. Just subscribed!! ❤
Your recipes are so good. You cook like a pro & the videos are well made. I'm surprised that you haven't reach 1k. Definitely subscribed you.
thank you!
Easy to make and absolutely delicious, good texture.
yay glad you enjoyed it!
Who else wishes they can keep subscribing again every day?
Mixture of custard cream and wiping cream 😊😊
Το πρώτο που έφτιαξες ήταν κρέμα ζαχαροπλαστικής όντως αλλά από τη στιγμή που προσθέτεις σαντιγί μέσα πλέον λέγεται cream diplomat
On ajoute la crème liquide battue à la crème pâtissière refroidit ? Parce que vous n'avez pas précisé
oui
Hi, to what stage did you beat the whipped cream? It looks like soft peaks but I wanted to see if you might have an answer while I’m waiting for my custard to chill in the fridge, haha. Thanks for sharing, this looks really good!
It would be medium peaks :) You've got the gelatine to help the cream stay stable so no need to whip the cream to stiff peaks :)
@@sylviegruber3292 thank you, it turned out great!
May I ask how you made the gelatin mass ( the exact amont of gelatin and the exact amount of cold water ) please?
@@ikouchan1602 she used 1.5 tsp of gelatin and 1tbs of water. You can multiply the recipe if you want a large amount of custard.
Hi, why did you use the gelatin powder. I want use leaf gelatin if it’s possible?
And how many should I use
1) why did you add gelatin? I am gonna make this tonight but I don’t have gelatin 😭.
2) why did you use cornstarch instead of flour?
Thanks for cool vid!
The gelatine is used to make to stabilise the cream so that you can pipe it etc. You can skip the gelatine but the texture will be softer / not as firm.
You can use flour instead of cornstarch, i just personally find that cornstarch gives a lighter texture to the cream than flour. cheers
@@abakingjourney Ahhh ok gotcha!! thank you so much for the explanation, really appreciate it!!
@@aperson37 You can use instant pudding to stabilize whipped cream. ruclips.net/video/CwuHnPvyros/видео.html
@@Appaddict01 thank you!!
@@aperson37cornstarch is also flavorless if that helps explain at all. Flour has a mild flavor even uncooked because portions of the hull and wheat germ remain in the flour along with various minerals and other components of the milled grain. Starch is the component of flour that does the work for you so using corn starch just gets the purest form of the thing you want. You could use any starch. Rice starch. Potato starch. They all work the same and are all entirely flavorless. In either case you want to make sure when you bring the custard to a boil that you immediately whisk rapidly for a full 1 minute. No less and no more. There is an enzyme in egg yolks called amylase. It’s the same one our bodies use to digest starch. If you don’t boil for long enough the enzymes don’t denature (fall apart) then they will begin digesting the starch matrix and the pastry cream could begin to fall apart and weep a watery mess. Boil too long and you risk ruining the pastry cream by over thickening or scrambling it.
How much cold water did you use to bloom the gelatin?
About 1 tablespoon
Hi!
If we want to infuse this with something like baileys, when is it best to add in?
with the milk :)
hiii how long does this diplomat lasts if stock in the fridge?
3 days
Il faut multiplier par 5 pour l'eau ajoutée à gélatine en poudre?
Ca depend de la marque, celle que j utilise cest x3
@@abakingjourney en général fois 5 ou fois 6 les professionnels font ça.
@@mouniraberrehouma3098 comme j'ai dit, ca depend de la marque. La marque que j utilise recommande x3, mais si celle que vous utilisez recommande x5, alors faites x5 ;)
Don't we use flour ?
I use cornstarch instead of flour