The Secret to Silky Smooth Diplomat Cream

👩‍🍳 Instructions

1. 1

   For the Pastry Cream: Pour milk into a medium saucepan over medium heat. Add 1/4 cup (50g) granulated sugar and bring to a gentle simmer. Do not boil.
2. 2

   In a heatproof bowl, whisk egg yolks, remaining 1/4 cup (50g) granulated sugar, and cornstarch until pale and smooth.
3. 3

   Slowly ladle about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return to medium heat.
5. 5

   Whisk continuously and vigorously until the mixture thickens significantly and coats the back of a spoon. Cook for another 1-2 minutes to ensure cornstarch is fully cooked.
6. 6

   Remove from heat. Stir in cold butter and vanilla extract until melted and combined.
7. 7

   Transfer pastry cream to a shallow dish. Press plastic wrap directly onto the surface to prevent a skin. Refrigerate for at least 3-4 hours, or overnight, until thoroughly chilled.
8. 8

   For the Whipped Cream: Place a large mixing bowl and whisk attachment in the freezer for 10-15 minutes.
9. 9

   Pour cold heavy cream, powdered sugar, and vanilla extract (if using) into the chilled bowl.
10. 10

    Whip on medium-high speed until stiff peaks form. Be careful not to over-whip.
11. 11

    To Assemble: Once pastry cream is chilled, whisk it vigorously until smooth and velvety.
12. 12

    Gently fold about one-third of the whipped cream into the pastry cream to lighten it.
13. 13

    Add the remaining whipped cream and gently fold until just combined. Do not overmix.
14. 14

    Use immediately or refrigerate for up to 2 days.