I tried this recipe and it's HEAVENLY. I just loved it. It's the best tasting and the best texture wise of all pastry creams. I used it as a filling for a Karpatka (which traditionally calls for a butter based cream which I really dislike). It came out perfect. My previous attempt with diplomat cream failed because it was missing the gelatine which is a crucial step. Thank you for a great video!
Yes you can! It will be kinda the same as covering with whipped cream in terms of keeping it refrigerated but it is a bit sturdier than that, not as sturdy as buttercream though :)
Hello, can I add bananas to the milk at the beginning to make a banana based custard? Also, if I only want half the amount (for small batch 6 pastry fillings), is it ok to half all of the ingredients?
Hello! I’ve been trying to find a pipeable creme diplomat and I found your video. I do want to ask, for gelatin, if I was to use powder form, how many ml of water should I mix with a tsp of gelatin to mix into the custard? I don’t have gelatin sheet where I am. Thank you!
Hi there! I would recommend for every tsp of gelatine powder use 2 Tbsp of cold water and that should work if you let it sit for about 8 mins before incorporating to the warm custard Good luck!
I guess it refers to a jello-like consistency, something that will set that much so I wouldn’t follow that recommendation just because we aren’t making jello 🙂
Great question, when I was testing the recipe I realised how important the role of gelatine is, otherwise its more of thick sauce than something pipeable. Now, you can do two things 1) omit the gelatine but heavily reduce the extra liquid (in this case the whipped cream) so that the texture is not too runny or 2) use agar agar, which should work exactly like the gelatine does I think one could try to find other thickener options like xanthan gum or some crazy stuff like that :)
@@BakingNicky thank you very much! I was considering agar agar, but wasn't sure if it would produce the same result. I have a batch of your cookies in the fridge right now. Great channel, learning lots, thank you for your efforts.
Hi Nicky! Thank you so much for sharing this recipe and your tips to go along with it. If I wanted to make a Chocolate version, how much Chocolate in grams do I have to add in? Thanks in advance!
I’ll add this to my list of things to try It’s hard to just add chocolate since it is a solid and that means when the cream cools then it will be stiffer than the normal version I’ll get back to you on this one 🙏😊
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This is *exactly* what I have been looking for!
I tried this recipe and it's HEAVENLY. I just loved it. It's the best tasting and the best texture wise of all pastry creams. I used it as a filling for a Karpatka (which traditionally calls for a butter based cream which I really dislike). It came out perfect. My previous attempt with diplomat cream failed because it was missing the gelatine which is a crucial step. Thank you for a great video!
Amazing! I really love this cream for everything
So glad to see others enjoy it just as much 🥰
This is a pre-step to my eclair video coming out next week, enjoy!
super great video nicky, so well-explained and concise! thank you!!
Thank you! Really appreciate you taking the time to write this, I’m glad you liked the video 🙏
Can't wait to try this! 🥺🥺 thank you! 😘
Love your comments thank you!!
This is relaxing & delicious!
Thank you 🙏🌹
I would like to make some cheesecake style crepes I'm going to try this Diplomat cream in it
Thank you so much for many tips..... gbu
Thank you so much!
Oh im sorry, just found the ingredients in the very beginning of the video. How about powdered gelatine?
Where?
how much powdered gelatine to substitute the leaf gelatine
This looks delicious 😋 It can be used for cover a cake ?
Yes you can! It will be kinda the same as covering with whipped cream in terms of keeping it refrigerated but it is a bit sturdier than that, not as sturdy as buttercream though :)
Hello, can I add bananas to the milk at the beginning to make a banana based custard? Also, if I only want half the amount (for small batch 6 pastry fillings), is it ok to half all of the ingredients?
Omg this looks amazing! But its hard to fine gelatine here. Does this works well with agar-agar powder? If it does, how much should i put in?
Is gelatine optional?…
Hello! I’ve been trying to find a pipeable creme diplomat and I found your video. I do want to ask, for gelatin, if I was to use powder form, how many ml of water should I mix with a tsp of gelatin to mix into the custard? I don’t have gelatin sheet where I am. Thank you!
Hi there! I would recommend for every tsp of gelatine powder use 2 Tbsp of cold water and that should work if you let it sit for about 8 mins before incorporating to the warm custard
Good luck!
Thank I Nicky in a pkg it says each pkg is enough for 2 cups of liquid I am making 6 cups so do I use 3 looks to much
I guess it refers to a jello-like consistency, something that will set that much so I wouldn’t follow that recommendation just because we aren’t making jello 🙂
Hi, just came across your video. Could I make this Diplomat Cream a couple days in advance
hmm yes, you could do it two days in advance but you would need to eat it on the day in which you use it, this lasts 2-3 days :)
Well yummmmmmm 🤪
Great stuff! Is there an alternative to gelatin? Thanks.
Great question, when I was testing the recipe I realised how important the role of gelatine is, otherwise its more of thick sauce than something pipeable.
Now, you can do two things
1) omit the gelatine but heavily reduce the extra liquid (in this case the whipped cream) so that the texture is not too runny
or
2) use agar agar, which should work exactly like the gelatine does
I think one could try to find other thickener options like xanthan gum or some crazy stuff like that :)
@@BakingNicky thank you very much! I was considering agar agar, but wasn't sure if it would produce the same result. I have a batch of your cookies in the fridge right now. Great channel, learning lots, thank you for your efforts.
thank you so much! :D
Hi. Will this work without the gelatin?
It depends on your application but if you want to leave the gelatins out you can it just will be less stiff 😊
Hi Ma'am! What if I only have is powdered gelatine?right ratio please?do I still have to bloom it in cold water?😊
Yes you can! you can use the same weight as the leaves and add a bit of water to that, about 15g of water to be exact.
Thanks for watching!
Hi Nicky! Thank you so much for sharing this recipe and your tips to go along with it. If I wanted to make a Chocolate version, how much Chocolate in grams do I have to add in? Thanks in advance!
I’ll add this to my list of things to try
It’s hard to just add chocolate since it is a solid and that means when the cream cools then it will be stiffer than the normal version
I’ll get back to you on this one 🙏😊
@@BakingNicky thank you so much for your reply! Looking forward to seeing the next video! Keep up the amazing work that you're doing!
Thank you so much! 💕
Can I use it as cake frosting?
It’s very light but it can work
Just keep it refrigerated 🙂
Hahaha😂😂😂
Can the diplomat cream be used in zeppole di San Giuseppe?
absolutely, it will be a lighter option and just as delicious! :)
@@BakingNicky thank you!
Do we have to using gelatine
for the diplomat cream yes, but if you omit it its still delicious, just more like a pastry cream :)
Do you think these will be good in cream puffs?
oh yes!
I got you! ua-cam.com/video/oFygIHyg02E/v-deo.html
It’s used in cream puffs a lot.
Yup!
How much whipping cream did you add to the pastry cream?
All the ingredients are listed in the first 6 seconds :)
ua-cam.com/video/qmkusodewVA/v-deo.html
What I can do without gelatine
You can still make this but its more like a pastry cream consistency without the gelatine
@@BakingNicky thank you maybe I add some more corn starch
I would add a bit more butter too just tiny amounts and try 😊
@@BakingNicky thank you so much
There is no measurement for the recipe?
It’s in the video 😊
I failed miserably. Baking is so hard