Cream briefcase for cake classic

Delicate, fragrant and delicious baking cream! I want to share with you a recipe for making a delicious cream for cakes and pastries. The Diplomat cream is prepared on the basis of a classic custard with the addition of whipped cream. It has a very delicate creamy taste and is somewhat similar to mousse. It is used for light airy cakes, for example, from custard dough. It can also be used to fill custard cakes.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

300

Eggs

Sugar

Starch

Butter

Fat cream

200

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 46 % 17 g

Carbohydrates 41 % 15 g

231 kcal

GI: 33 / 0 / 67

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare the cream, pour the milk into a ladle and put it on the fire. Bring to a boil.
Step 2:
Separately combine the eggs with sugar and starch.
Step 3:
Beat the egg mass a little with a whisk. When the milk boils, pour it in a thin stream into the egg mixture and mix at the same time so that lumps do not form.
Step 4:
Then return to the heat and cook over low heat, stirring constantly. Cook until the mixture thickens. If you are afraid that the cream may burn, then cook it in a water bath. It will be a little longer in time, but you will be sure that you will not spoil the cream. When the cream thickens, remove it from the heat, stir in the butter and leave to cool to room temperature.
Step 5:
When the custard has cooled down, continue cooking the cream and the Diplomat. Separately, whisk the heavy cream (with a fat content of at least 33%) into a lush, airy, stable mass.
Step 6:
Combine custard and whipped cream. Mix the creams into each other.
Step 7:
You will get such a delicate custard with a creamy taste. Use the finished cream as intended. Sweet inspiration to you!

It will not be difficult to prepare a Diplomat cream at home. On the basis of the classic cream, you can prepare different flavors by simply adding various fillers to the cream, such as oranges, chocolate, pistachios.
The finished cream is best used immediately, since if it is not used, the splendor of whipped cream will be lost.
And you can cook the custard part of the cream in advance, but combine it with whipped cream already, directly, before using it in cakes or pastries. This cream is perfect for the well-known Napoleon cake, or for cakes based on puff pastry.