Diplomat Cream

Diplomat Cream
(This is pastry cream mixed with whipped cream for Eclairs, Profiteroles, Mille Feuilles etc...)
(Adapted from Anitalian In My Kitchen)
Makes about 2 cups

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3/4 cup whole milk
3/4 cup cream whipping cream
4 egg yolks
1/2 cup brown sugar
2 1/2 tablespoons flour
1/2 teaspoon vanilla
1 cup whipping cream
1 tbsp icing sugar


1. In a medium pot over low heat, bring the milk and cream to a simmer, do not boil. Remove from heat and let cool to warm.

2. In a medium pot add yolks and sugar, whisk together until combined, then add flour and vanilla, place pot over low heat, slowly add the warm milk/cream. Increase the heat to medium, whisking continuously until just before it boils - it will thicken very well. Remove to a glass bowl, cover with plastic wrap (make sure wrap touches the cream mixture) and refrigerate at least 2-3 hours.

3. About an hour before using, whip up the whipping cream and icing sugar and fold into the pastry cream.

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