Pastry Cream and Diplomat Cream
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- Опубліковано 23 бер 2015
- Equipment and Eclair Recipes:
www.beyondsalmon.com/2015/03/p...
A few months ago, one of my readers asked for a video of pastry cream that is tasty, light, and sturdy enough to pipe. Here it is. This recipe is adapted from Rose Levy Beranbaum's The Pie and Pastry Bible.
Pastry Cream
2 large eggs (100 grams weighed without the shell)
4 Tbsp corn starch (32 grams)
242 g whole milk (1 cup)
242 g cream (1 cup)
1/2 cup sugar (100 grams)
1/2 Vanilla bean, split lengthwise (or 1 and 1/2 tsp vanilla extract added in the end)
Pinch of salt
3 Tbsp unsalted butter (42 grams), cut into 3 pieces
Diplomat Cream
1 recipe chilled pastry cream and 1 (or up to 2, which is my preference) recipe stabilized whipped cream ( • Make-ahead Whipped Cream ). The procedure is in the above video. - Навчання та стиль
Finally, someone who knows what they are doing!! Bravo!
Very clear and easy to follow. 10 minutes to make the bakers cream on my first try ever. Turned out perfectly! Yum! Thank you for sharing!
I fully agree about diplomat cream (we call it also crema chantilly in Italian, which of course creates confusion with French where chanitilly is just sweetened whipped cream), although I find it works well even when the whipped cream is not stabilised. Whether I make a diplomat or a regular pastry cream, I find that adding lemon zest rather than only vanilla to the milk makes all the difference.
A million thanks to you for this recipe. This has always been my delimma and now I finally know the right way in making pastry cream. More power to you!!!!
Love how you explain everything so perfectly. Best teacher for all foods on UA-cam!!
What a great tutorial, TY Helen!
Your procedure is very ideal. Thank you for sharing!
Absolutely amazing. Thanks for sharing!
thanks Helen (and Rose as well) for detail step-by-step instruction and I made the cream perfectly , it tastes awesome and texture-wise it is super stable. Definitely want to attend your class when chance comes.
So glad it worked well for you :)
First time watching and I am impressed with your technique, will try soon. Excellent job 👍
What an amazing baker you're! Impressive 🤩
Wonderful video, Helen! Thanks!!
so well done that I subscribed! thank you for doing such a good job on the videos.
❤ Thank you for sharing Diplomat cream
so fun to watch and listen to. cheers!
Brilliant video! I made a dessert that involved a few different recipes and Creme diplomat was one of them and I could tell it was going wrong. You ironed out the reasons why perfectly in this video so thank you very much indeed!
+Paul Russell So glad I could help. Hope your next diplomat cream goes better :)
Wow! Just made this and it’s fantastic. Finally, no lumps!! Should’ve know to follow Hellen’s method first!
Wow, Boston ah? I might just have to try this class lol.
Thank you, thank you !!!
I keep coming back 🔥
helen thank you so much for your perfect recipe and especially your techniques! but may i ask, approximately how many medium sized choux pastry from your other video can the diplomat cream from this recipe fill?
Helen, great recipe again! Thank you very much. Do you have any experience with the usage of lactosefree dairy products with this recipe? I just did it with regular products and it turned out great. But for the holidays I need to bake lactose free.😊
For the diplomat cream, how many cups do I add from the whip cream to the pastry cream? Thanks!
there are no rules, but I usually whip 1 cup of heavy cream and add it to 1 recipe of pastry cream (the amount for pastry cream are in the video and listed below in the description). just to clarify, it's 1 cup of liquid cream. Once it's whipped it becomes much more than 1 cup.
Unless I’m steeping I don’t bother tempering. You can just mix everything together from the beginning precisely because the cornstarch protects everything. Been doing this since Stella Parks brought it up and never looked back.
hey Helen ....u r a genius. will like to meet u before I die.
+Shirley David I would like to meet you too! Any chance you might come to Boston?
+Helen Rennie Not at present.. I am in India (Asia).... But one day I WILL.
❤
Hello Helen! Thanks for your answer.i was finished the culinary Institute at 2000. So at my french cooking books they make the difference of the creme patisserie . (custard creme) = diplomat =patisserie creme + gelatin+whipped heavy creme of milk,legere=creme patisserie+whipped heavy creme,chiboust=creme patisserie+Italian meringue +gelatin, frangipane=creme patisserie +almond creme.
If I making a mistake please correct me Helen.
As long as you know how to make them, you can call them anything you like :)
@@helenrennie Excuse me? No. These names mean something, and if you go on calling things anything you like, you are an idiot.
Giannis, you are correct. Apparently you can't ask Helen.
Ketutar Jensen exactly, these names are internationally known for specific creams and represent different type of creams. Imagine if I make a cream patisserie and say that is mouseline jajajaj.
Why dont we dont we use stiffed peak whiped cream?
Hi,
Could you please tell me the difference in between like :-
1) Cream Anglaise.
2) Cream Mousseline.
3) Cream Diplomat.
4) Cream Patisserie.
Cream Anglaise is more runny, I don't know the rest tho
Could I add fruit puree to change the flavor or would it ruin the texture??
I wouldn't improvise. If you have a recipe from a reliable source follow it. otherwise, I wouldn't do that. the acidity in the puree might change the texture and the thickness of the puree might change the texture too.
Helen Rennie ok, thank you.
Hello, excellent video but will this cream cause the choux's to become soggy? I intend to fill my choux puffs with this for a dinner party and they will be in room temp for a few hours, I don't want them to turn soggy :/ Please help
+Darshini Naidu they will become a bit softer, but they'll do that with any filling. This particular one, should be refrigerated at all time. If you want them to be crispy, get your cream into a pastry bag and keep in the fridge, then pipe right before serving. I don't mind when they are a bit less crisp though. to store at room temp, you need to stabilize the whipped cream with gelatin. They'll still need to be refrigerated until gelatin sets, but then can survive the room temp for a few hours.
how many cups will this yield?
Helen I'm so hungry now 😭
Are you polish or Russian? Great work!!!!
hi helen, how to make this into chocolate version ?
Stir in some chocolate chips (around 60% cacao content) into the pastry cream at the same time as you add the butter. I am not sure on the amount, but try googling for "chocolate pastry cream" to get an idea. I would try 1/2 cup. I would also reduced corn starch from 32 g to 20g since the chocolate will firm up the cream.
what's that cream u add before u finish !!! is it Chantilly ?
it's heavy cream that's whipped. yes, chantilly is another name for it.
did you use whole egg or only egg yolk?
+Ting Y whole eggs
Helen Rennie what will be different if I add only egg yolk?
I had forgotten the sugar...and once the milk returned to a boil I poured in the tempered egg mixture. It immediately curdled as I mixed it. What went wrong? Was I supposed to turn down the heat to low or simmer?
don't forget the sugar :) it does more than add sweetness. it prevents milk from scorching on the bottom. though it is unlikely that lack of sugar would make your eggs curdle. you want your milk at a gentle simmer not a boil when the eggs go in. You can wait for the milk to reach a boil (not boiling out of the pot kind of boil, but bubbles all over the surface), take the pot off the heat and add your egg mixture, then quickly return it to the burner. Keep whisking! it might look like it's curdling at first, but it will smooth out. my best guess is that it was just fine, but the curdling look (that's common in the beginning) scared you.
Thank you so much! I had the heat way too high and not enough liquid and that is why it curdled beyond repair. I made a new batch and it turned out well!!! I just started a job at a French bakery and will show the recipe results to the owner! Now, it's time for me to make the puff pastry shells for the diplomat cream. Wish me luck. 😊👍
yay! so glad your pastry cream worked! good luck with the puffs :) I am working on a new and improved eclair video. Should come in handy once you master the cream puffs.
I think what at the diplomat creamed we must pout gelatin. Whrite?
Creme diplomat without gelatin we call it leager.
there might be some regional differences in the naming. small amount of gelatin is sometimes used to stabilize whipped cream and diplomat cream. but if you are thinking of cream with lots of gelatin (enough to make is stiff), that's bavarian cream.
I would not use plastic wrap under or over hot food. Studies have shown that the plastic can release chemicals into the food, and if the food is hot, the effect is even worse. A piece of some kind of reusable silicone might be better - I think it is inert. I wonder what pastry chefs used before plastic wrap was invented?
Русский акцент😂👌🌹
The point Helen it is not me. I am talking for that guys who using the youtube and under the tutorials video they telling incorrect things.
Love this Lovely lesbian lady. Nice recipe.