Crème Diplomat

Crème Diplomat is a lighter version of the French Pastry Cream (Crème Pâtissière). Basically it is Crème Pâtissière with added plain whipped cream (Crème Fouettée) or sweetened whipped cream (Crème Chantilly), and maybe stabilized with gelatine. It is used in much the same way as Crème Pâtissière but with a lighter texture and flavour, for examples, as filling for choux pastries, or fruit tarts, or mille-feuilles such as Vanilla Slice.
I don’t know if there is a standard ratio of custard to cream to make Crème Diplomat as after doing a bit of research, I have seen it ranging from (Crème Pâtissière : Cream) 1:1 to 2:1 to 3:1! I guess it is the final texture that is the main decider on how much cream you want to add. As I was making another batch of Hokkaido Chiffon Cupcakes, I decided to make Crème Diplomat this time for the filling using roughly 2 parts Crème Pâtissière to 1 part cream as detailed below. This time the Crème Pâtissière I made is the egg-yolk-only version, as I had 3 egg yolks left over from my previous bakes a couple of days ago. However you may use my other Crème Pâtissière recipe which has whole eggs in it, and just halve that recipe to combine with about 200g cream.

Makes approx. 600g pastry cream

[Ingredients]
Crème Pâtissière:
300ml milk
3 egg yolks
60g caster sugar
1/4 teaspoon vanilla bean paste, or 1/2 teaspoon vanilla extract
15g cake flour
10g cornflour

10g butter

200g thickened cream (whipping cream)
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[Preparation]
1. Whisk together egg yolks, 50ml milk, sugar and vanilla. Mix in flour, cornflour and set aside.
2. Bring the remaining 250ml milk just to the boil in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking constantly with a balloon whisk as you pour (very important). Once incorporated, pour everything back into the saucepan.
3. Whisk the mixture over medium heat until it thickens and firms up. Remove from heat and whisk in butter until combined.
4. Pour the hot custard into a bowl and plunge the bottom of the bowl into another larger bowl of iced-water to cool, give it a whisk occasionally. Once it reaches room temperature, cover the surface of the Crème Pâtissière with cling film to prevent a skin layer forming. Store in the refrigerator until cold.
5. Once the Crème Pâtissière is chilled and cold, beat it well until smooth. In the meantime, whisk thickened cream until stiff. Then fold the whipped cream into the Crème Pâtissière and it is done.

Taste: Smooth and creamy
Consume: Best within 24 hours, but maybe kept for a couple of days
Storage: Keep under cover in the refrigerator
Recipe Reference(s): –