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Before starting this Diplomat cream recipe, organise all the necessary ingredients. Place the gelatine in 12 grams of water.
In a saucepan, heat the milk and vanilla powder (or half a vanilla pod split in half with the seeds grated out).
Pour castor sugar over the egg yolks in a bowlIn a mixing bowl, place the egg yolks and half of the castor sugar. The other half of the sugar will be added to the milk.
Blanch the egg yolks and sugar with a whisk for a few seconds, until you can no longer see the sugar.
Add the crème pâtissière powder.
Combine vigorously with a whisk.
Pour the boiling milk over the blanched preparation. Combine gently.
When homogeneous, transfer the preparation into the saucepan used to boil the milk...
... and cook the cream over medium heat, whisking constantly. The cream should thicken quickly. However this doesn't mean that it is cooked...
... the cream will thicken first, then you will notice it will fluidify again. At this stage, the cream is cooked.
Add the butter to the hot cream and whisk vigorously until fully incorporated.
Melt the hydrated gelatine in the microwave and add to the cream. Whisk vigorously.
Transfer the cream into a food tray...
... and cover the surface with cling film. Leave to cool at room temperature.
Beat the whipping cream until you obtain a whipped cream, using the stand mixer.
Transfer the whipped cream into a mixing bowl...
... and whisk vigorously until smooth. Add the orange blossom flavouring and whisk again.
Add one third of the whipped cream...
... and whisk until homogeneous...
... as shown in the photo.
Add the rest of the whipped cream...
... and fold gently with a rubber spatula, making sure the preparation doesn't collapse.
The Diplomat cream is smooth and homogeneous. At this stage, the cream is ready and must be used immediately for piping. Refrigerate for at least 1 or 2 hours before serving.
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