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You are here: Home / Recipes / “Diplomat cream”…. I cut a few corners

“Diplomat cream”…. I cut a few corners

October 21, 2017 by Aaron Leave a Comment

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This recipe comes to us from Kara’s Couture Cakes
However being a little lazier than she, I cut one more corner…

This cream is AMAZING for entremets (you know those shiny cakes…) It’s sturdier than a mousse, and SUPER quick and simple.

Traditionally Diplomat cream is made using Pastry Cream (Got an AMAZING recipe for that here)
Kara cuts a corner in hers to use cook and serve pudding …

And well I was being a little lazier and chose to cut one more corner and went with instant pudding!

Print Recipe
"Diplomat cream".... I cut a few corners
Servings
Ingredients
  • 8 oz Instant pudding prepare according to package instrutions
  • 3 packets Knox Gelatine bloomed in 1/2 cup of water
  • 8 oz Whipped Cream Whip w/ 1/2 tsp of vanilla bean paste, 2 Tbsp of icing sugar
Servings
Ingredients
  • 8 oz Instant pudding prepare according to package instrutions
  • 3 packets Knox Gelatine bloomed in 1/2 cup of water
  • 8 oz Whipped Cream Whip w/ 1/2 tsp of vanilla bean paste, 2 Tbsp of icing sugar
Instructions
  1. Whip 8 oz of heavy cream with vanilla bean paste, and confectioners sugar. Set aside
  2. After gelatine has bloomed, melt in microwave until liquid, about 20-30 seconds.
  3. Working very quickly add gelatine to pudding, and mix thoroughly.
  4. Add cream 1/3 at a time. I whisk in the first 1/3 and then fold in the other 2.
  5. fill your molds immediately as this cream set VERY QUICKLY
Recipe Notes

Now go make a mess and HAVE FUN doing it!!!

Grab the recipe for Mirror Glaze here! 

 

Facebook live video on making the Diplomat cream and how to fill the molds

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WELCOME, I'M AARON! I am a self-taught Red Seal baker and specialty cake decorator and College Baking and Pastry Arts Instructor. I am located in Conception Bay South, Newfoundland, an island as far east in Canada as you can go! I am married to an amazingly supportive wife and we have 3 very energetic boys! READ MORE

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