Cream 101: Creme Chantilly, Creme Patissiere & Creme Diplomat

Ingredients

• 300 g Double/Heavy Cream (cold)
• 10 g Icing/Powdered Sugar (can adjust between 5-10g to taste)
• 0.5 tsp Vanilla Bean Paste
• 500 g Whole Milk
• 1 Fresh Vanilla Pod (can substitute with 1.5 tsp vanilla bean paste)
• 30 g Cornflour (also known as corn starch)
• 80 g Sugar
• Salt (a pinch)
• 110 g Egg Yolks (approximately 6 large egg yolks)
• 40 g Unsalted Butter (cold)
• 200 g Creme Patissiere (prepared from the above recipe)
• 200 g Creme Chantilly (unsweetened whipped cream for Diplomat version)

Steps

1. 1

   For the Creme Chantilly: In a cold bowl, combine 300g double cream, 5-10g icing sugar, and 1/2 tsp vanilla bean paste.

2. 2

   Whisk the mixture together using a hand whisk or electric mixer until you reach a medium peak. Be careful not to over-whisk.

3. 3

   For the Creme Patissiere: In a saucepan, combine 500g whole milk and the seeds/pod of 1 fresh vanilla bean. Heat over medium heat until the milk is steaming and gently simmering.

4. 4

   Meanwhile, in a separate bowl, whisk together 110g egg yolks, 80g sugar, 30g cornflour, and a pinch of salt for about 1 minute until the mixture is thick and pale.

5. 5

   Slowly pour the hot vanilla milk over the yolk mixture while whisking constantly to temper the eggs.

6. 6

   Pour the entire mixture back into the saucepan and cook over medium heat. Whisk constantly as it thickens.

7. 7

   Once the mixture starts to bubble, continue cooking and whisking for a further 60 seconds to ensure the cornflour is fully cooked out.

8. 8

   Remove from heat and pass the cream through a fine-mesh sieve into a clean bowl to remove any lumps or vanilla pod bits.

9. 9

   Whisk in 40g of cold unsalted butter until fully incorporated and smooth.

10. 10

    Cover the surface of the cream directly with plastic wrap (cling film) to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.

11. 11

    Once chilled, whisk the Creme Patissiere again until it returns to a smooth, creamy consistency.

12. 12

    For the Creme Diplomat: Ensure your 200g of chilled Creme Patissiere has been whisked smooth. In a separate bowl, whisk 200g of unsweetened heavy cream to a medium peak.

13. 13

    Gently fold the whipped cream into the Creme Patissiere in two parts until fully combined and light.

14. 14

    Use immediately for a thinner consistency, or chill for a few hours in the fridge to allow it to set into a thicker consistency.

Notes

Creme Diplomat is essentially a hybrid that offers the lightness of whipped cream with the rich flavor of custard. For a firmer set, you can whisk the cream to a stiffer peak before folding. Note: Some traditional Diplomat recipes include gelatin for stability, but this version relies on the fat content and chilling.

Nutrition per serving

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