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The Boat Shed Kitchen

Vanilla Diplomat Cream

Vanilla Diplomat Cream is a heavenly blend of rich pastry cream lightened with airy whipped cream and stabilized with gelatin. It’s silky-smooth, beautifully vanilla-scented, and perfect for layering in trifles, tarts, or piping into choux pastry. Delicate yet indulgent, it’s a pastry essential worth mastering.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 2 cups
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 240 ml 1 cup Full Cream / Whole Milk
  • 1 Vanilla Bean or 1½ tsp Vanilla Paste
  • 4 Egg Yolks room temperature (about 75g)
  • 50 g ¼ cup Caster Sugar
  • 6 g 1½ tsp Gelatin Powder + 1 tbsp cold water
  • 240 ml 1 cup Heavy / Thickened Cream (min. 30% fat)

Method
 

  1. Heat milk with vanilla seeds and pod until just simmering.
  2. Remove from heat, cover, and let infuse 10–20 minutes.
  3. In a bowl, whisk egg yolks and sugar until well combined.
  4. Slowly add warm milk to the yolks while whisking.
  5. Return to pan and cook on low until slightly thickened (5–10 minutes).
  6. Bloom gelatin in cold water. Add to warm custard and whisk until dissolved.
  7. See full steps with tips & photos → https://theboatshedcafe.com/vanilla-diplomat-cream/

Notes

  • Don’t let the custard boil—it can curdle. Stir continuously over low heat.
  • For a firmer texture (like for molded desserts), let the finished cream chill overnight.
  • If using vanilla paste, skip the infusion step and add directly to the milk.