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Diplomat Cream

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A delightful and versatile cream filling perfect for pastries, cakes, and desserts, combining richness with a light, airy texture.

Ingredients

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  • 2 cups milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Heat the milk in a saucepan until just boiling.
  2. Whisk together sugar, cornstarch, and egg yolks until smooth.
  3. Add the hot milk to the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
  5. Remove from heat and stir in vanilla extract.
  6. Let the pastry cream cool completely.
  7. Whip the heavy cream with powdered sugar until soft peaks form.
  8. Fold the whipped cream into the cooled pastry cream until fully combined.
  9. Use immediately or store in the refrigerator.

Notes

Ensure to whisk continuously when tempering the eggs to prevent scrambling. This cream can also be made a day in advance.

Nutrition

Find it online: https://doughgirlbylea.com/diplomat-cream/

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