What is Vanilla Diplomat Cream Filling?
Vanilla diplomat cream filling (Crème Diplomate) is one of the classic fillings in French desserts. It combines rich vanilla custard (Crème Pâtissière) with light, animal-based fresh cream to create a melt-in-your-mouth texture!
The key to making this filling is to mix the custard and fresh cream in a 1:1 ratio, which ensures that the vanilla diplomat cream filling boasts a rich milky flavor, a deep vanilla taste, and a smooth texture. Whether used in cream puffs, mille-feuille, or chiffon cakes, it adds depth and aroma to any dessert.
This article will show you how to use natural vanilla beans to make this vanilla diplomat cream filling, taking your desserts to the next level!
Ingredients Preparation
For the Vanilla Custard:：
- Egg yolks: 50g
- Milk: 250g
- Sugar: 55g
- Cornstarch: 18g
- Cake flour: 18g
- Unsalted butter: 8g
- Animal-based fresh cream: 20g
- Vanilla bean: Half a bean (if you prefer a stronger flavor, you can use a whole bean)
For the Diplomat Cream Filling (Supplementary Ingredient):：
- Approximately 415g of animal-based fresh cream (to be mixed with the custard)
How to Choose Vanilla Products
For the vanilla diplomat cream filling, it is recommended to use the following vanilla products:
1. Vanilla Bean: Simmer the vanilla pod and its seeds together; this method releases the full flavor of the vanilla. Using the whole pod to infuse the milk creates a deeper, longer-lasting aroma, which is ideal for cream fillings that require a complex vanilla profile.
2.Vanilla Bean Paste: Vanilla bean paste is thicker than vanilla extract and has a more intense aroma, allowing for an even distribution of flavor in the cream filling.
3.Natural Vanilla Extract (Vodka-based): Homemade natural vanilla extract is cost-effective and free from artificial additives. It also helps to eliminate any eggy taste.
Tip: When making the vanilla diplomat cream filling, it is not recommended to use vanilla powder, artificial vanilla extract, or flavored vanilla extracts (such as rum vanilla extract)! Vanilla powder contains granules that can affect the smooth texture of the cream filling; artificial vanilla extract lacks the layered natural aroma of real vanilla, failing to deliver the authentic flavor needed for the diplomat cream filling; and flavored extracts like rum vanilla extract introduce additional alcoholic notes, deviating from the pure vanilla flavor. It is best to use a colorless, flavorless vodka-based vanilla extract to preserve the natural vanilla aroma.
Production Process: 1. Making Vanilla Custard
Mixing Egg Yolks and Sugar
Using a whisk, beat the egg yolks and sugar together until the mixture becomes lighter in color and reaches a slightly whipped state.
Tip: If cost is not an issue and you’re making it for personal consumption, you can add a little vanilla bean paste or vanilla extract to the egg yolks. Adjust the amount according to the usage recommendations of your purchased product.
Incorporating the Dry Ingredients
Sift in the cornstarch and cake flour, and continue to whisk until the mixture is completely combined and lump-free. Set aside.
Tip: If you notice small lumps in the batter, gently press them with a spatula to break them up. This ensures that when milk is added later, the batter will blend evenly.
Heating the Milk and Vanilla Bean
Using a small knife, slice the vanilla bean in half and gently scrape out the seeds. Add both the pod and the seeds into the milk and animal-based fresh cream, then bring the mixture to a boil. This process fully releases the vanilla aroma.
Using high-quality vanilla beans is the key to successfully making diplomat cream filling! Sourced directly from vanilla farmers, these beans are rich in aroma and natural flavor. You can click >here< for product details. (A single vanilla bean costs as little as $17–55, allowing you to enjoy true vanilla freedom.)
Slowly Adding the Hot Milk
Gradually pour the heated milk into the egg yolk mixture in small portions while stirring continuously to prevent the egg yolks from curdling due to excessive heat.
Tip: After each small addition of hot milk, stir quickly to gradually raise the temperature of the egg yolks and prevent lump formation. If you’re worried about clumping, you can strain the milk before adding it.
Heating and Stirring to Thicken
Pour the combined mixture back into the pan and heat over medium-low heat while stirring continuously until the mixture thickens into a custard.
Cooling the Custard
Transfer the cooked custard into a container, smooth the surface, and cover it tightly with plastic wrap so that it is in direct contact with the custard. Then, refrigerate for at least one hour until completely cooled.
Tip: Ensure that the plastic wrap is tightly pressed against the surface of the custard to prevent air from contacting it and forming a skin. Tightly covering with plastic wrap also prevents condensation; if water droplets from steam fall into the custard, it can spoil easily. (Since freshly cooked custard is very hot, choose heat-resistant plastic wrap.)
Production Process: 2. Making the Diplomat Cream Filling
Soften the Cooled Custard
After refrigeration, the custard becomes firm. Use a mixer to beat it until it becomes soft, making it easier to blend with the fresh cream later.
Prepare the Whipped Fresh Cream
Pour the animal-based fresh cream into a mixer and whip it until stiff peaks form.
Combine the Whipped Fresh Cream with the Custard
Mix the whipped fresh cream and the custard in a 1:1 ratio, gently folding them together with a spatula.
Tip: When incorporating the whipped fresh cream, mix gently to avoid deflating the whipped cream. This will help maintain the light texture of the diplomat cream filling.
Tools used
- Knife and Cutting Board
- Countertop Mixer
- Cookware
- Stove
- Glassware
- Whisk
- Spatula
- Piping Bag
- Baking Tray (or storage container)
- Plastic Wrap
Application and Storage of Vanilla Diplomat Cream Filling
Usage of Vanilla Diplomat Cream Filling
Vanilla diplomat cream filling is suitable for a variety of French desserts such as cream puffs, mille-feuille, and chiffon cakes. Its light yet rich texture adds depth to desserts. In addition to being used as a filling, it can also serve as a decoration or sandwich layer, ensuring that every bite is infused with the aroma of vanilla.
Storage of Vanilla Diplomat Cream Filling
Vanilla diplomat cream filling can be frozen, resulting in a texture similar to ice cream! However, it is recommended to fill desserts such as cream puffs with the cream before freezing, rather than freezing the cream filling by itself. This method ensures that upon thawing, the filling remains smooth and the exterior of the cream puffs retains its texture. The frozen finished product can be taken directly from the freezer and enjoyed, as if you were savoring French ice cream cream puffs!
Tip: If you want an easy way to make cream puffs, you can simply purchase pre-made puff shells. We recommend Yu Hsuan Foods, where you can buy a small quantity of puff shells. Click here to buy.
Frequently Asked Questions and Answers
Where can I buy vanilla beans?
When making vanilla diplomat cream filling, the choice of vanilla is crucial. Vanilla beans grown in Taiwan by local farmers are available and can impart a rich aroma to the custard. In addition to vanilla beans, you can also find products such as natural vanilla powder, DIY vanilla extract kits, and vanilla bean paste. Click here to buy [Vanilla Beansvanilla beans].
Why isn’t my diplomat cream filling light enough?
It might be because the fresh cream wasn’t whipped properly or because overmixing it with the custard caused deflation. To maintain a light texture in the diplomat cream filling, the fresh cream should be whipped to stiff peaks (but not overwhipped) and then gently folded into the custard with a spatula, using a gentle motion to preserve the incorporated air.
What can I use if I don’t have vanilla beans?
If you don’t have vanilla beans, you can substitute them with vanilla bean paste.
How can I prevent lumps from forming when making vanilla custard?
The key lies in controlling the temperature and stirring speed during heating! Slowly add the hot milk to the egg yolk mixture in small increments to avoid curdling from too much heat at once. Additionally, keep stirring, especially along the edges of the pan, to prevent localized overheating. If lumps still form, turn off the heat and use an immersion blender to quickly break them up, or strain the custard through a sieve.
