Desserts
Diplomat Cream: Silky Vanilla Custard Folded Into Whipped Cream That Holds Its Shape for Eclairs
A silky vanilla custard made with egg yolks and cornstarch, chilled and folded with whipped cream for cakes, eclairs and cream puffs.
Instructions
Cook the pudding base
In a heavy saucepan, whisk the egg yolks, sugar and cornstarch until smooth, adding a little of the milk to help it come together.
Pour in the rest of the milk and whisk again.
Warm over medium heat, whisking constantly. When it visibly thickens, lower the heat and wait for the first bubbles.
At the first signs of boiling, cook for 1 more minute while whisking vigorously, then remove from the heat.
Stir in the vanillin and butter until smooth.
Chill and finish
Pour the base into a clean bowl, press plastic wrap directly onto the surface and cool to room temperature.
Refrigerate for 2 hours.
Whip the very cold heavy cream until stiff.
Stir the chilled base until smooth and elastic again, then fold in the whipped cream in several additions.
Use to fill Napoleon cake, sponge layers, cream puffs, eclairs or croissants.