Diplomat Cream
Makes about 8½ cups
  • 2½ cups (600 grams) whole milk
  • ⅔ cup (134 grams) granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¼ teaspoon kosher salt
  • 6 large egg yolks (112 grams), room temperature
  • ⅓ cup (40 grams) cornstarch
  • 2 tablespoons (28 grams) unsalted butter, cubed
  • 3 cups (720 grams) cold heavy whipping cream
  1. In a medium saucepan, heat milk, ⅓ cup (67 grams) sugar, vanilla bean and reserved seeds, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.) Discard vanilla bean.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup (67 grams) sugar. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan, and bring to a boil over medium-low heat, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out and custard has thickened, 2 to 3 minutes. Remove from heat, and strain through a fine- mesh sieve into a medium heatproof bowl. Stir in butter until melted and completely combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until completely cooled, about 4 hours.
  3. In a large chilled bowl, using a chilled balloon whisk, whisk cold cream until stiff peaks form. (See Note.)
  4. Transfer chilled pastry cream to a large bowl, and whisk until smooth. Fold in whipped cream in two additions. Use immediately, or refrigerate until ready to use. Best used same day.
We prefer whisking by hand here, but you can use a mixer if needed. Using the whisk attachment, beat at medium speed until stiff peaks form
Recipe by Bake from Scratch at https://www.bakefromscratch.com/july-pate-choux-two-ways/