Ingredients
Vanilla cream with cream powder
milk
cream powder
milk
sugar
vanilla sugar
Diplomat cream
vanilla cream with cream powder, whipped
whipped cream
Diplomat cream consists of vanilla cream and whipped cream. The higher the proportion of whipped cream, the lighter the cream; the higher the proportion of vanilla cream, the compact consistency.
Diplomat cream can be flavoured with flavoring to taste.
To achieve a firm consistency, up to 1% gelatine (based on the total volume) can be added. With a higher cream content and, if necessary, gelatine, Diplomat cream is better suited for freezing.
Production
Vanilla cream with cream powder
Mix the cream powder with milk in a 1:2 ratio while the mixture is cold. Bring the remaining milk, sugar, and vanilla sugar to a boil. Add the mixed cream powder while conducting stirring. Bring to a boil again to ensure the starch gelatinizes properly.
Notes
Depending on the amount of cream powder used, you can achieve different consistencies. Additionally, vanilla creams can be flavoured.
Filling and cooling
Pour the vanilla cream into sanitized, flat containers. Cover with plastic wrap to prevent a skin from forming.
Start the cooling process as quickly as possible. The core temperature must be 5°C after 90 minutes.
Diplomat cream
Add about one-third of the whipped cream to the whipped vanilla cream and stir until smooth. Then gently fold in the remaining whipped cream.
Storing
At 2–5°C.
Evaluation