Diplomat Cream Food

DIPLOMAT CREAM

Steps:

• Scald the milk with half of the sugar (1/4 cup) in a 2-quart sauce pot. Remove from heat.
• In a stainless-steel bowl, whisk the remaining 1/4 cup sugar, with yolks, cornstarch and salt until thick and creamy and pale yellow. Whisk the hot milk into the yolk mixture and return the sauce pot to the stove and whisk constantly over medium-high heat until it bubbles and thickens, 60 to 90 seconds.
• Remove from heat, pour contents back into the bowl and stir in the vanilla extract. Set bowl over ice bath, and let cool a couple minutes but whisk in the cold butter while the mixture is still warm. When the pastry cream has cooled completely, stir in two tablespoons of cold heavy cream to loosen a bit. Keep chilled over ice bath.
• Sprinkle gelatin over the tap water evenly to soften. Break up any clumps, then microwave for 10 or 15 seconds to dissolve completely.
• Thoroughly whisk dissolved liquidy gelatin into the stiff and cool pastry cream.
• Whip 1/2 cup cold heavy cream to stiff peaks and fold into the chilled pastry cream, blending thoroughly.
• Keep chilled until ready to use.

PASTRY CREAM

Steps:

• In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
• Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
• Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
• Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
• Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

DIPLOMAT CREAM

Steps:

• 1. Moisten the gelatin powder. 2. Heat the milk in a kettle along with the vanilla extract. 3. Whip the egg yolks, sugar and starch together in a bowl. 4. When the milk is about to boil turn the heat to medium. Slowly pour the milk into the egg yolk mix while whisking all the time. 5. Pour the custard back into the kettle and put the kettle back on the stove. Boil it for a few minutes more until it's thickened and supple. Take it off the stove.
• 1. Add the butter as pieces and whisk it in. 2. Add and mix in the softened gelatin. 3. Cool down the ready pastry cream first in a cold water bath, then in the fridge.
• 1. Once the pastry cream has cooled and thickened more whip the cold cream into stable peaks. 2. Take the pastry cream from the fridge and mix it as supple again. 3. Mix one third of whipped cream into the pastry cream, folding it gently up and down. Add more whipped cream in a similar manner, keeping the air inside. 4. If the ready pastry cream has to resettle, let it be in the fridge for a while.
• Add coloring and flavoring if so desired. Diplomat cream keeps in the fridge for a few days, in an airtight container.