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Le Chaudron recipe
Crème diplomate
Diplomat cream
⏱ 40 minServes 6Hard240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)milk
4egg yolks
100 g (3½ oz)sugar
50 g (2 oz)cornstarch
3 leavesgelatin
250 ml (1 cup)cold heavy cream
1 clovevanilla bean, split
- 500 ml (2 cups) milk
- 4 egg yolks
- 100 g (3½ oz) sugar
- 50 g (2 oz) cornstarch
- 3 leaves gelatin
- 250 ml (1 cup) cold heavy cream
- 1 clove vanilla bean, split
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water. Make a pastry cream with the vanilla milk, yolks and cornstarch.
- Whisk the squeezed gelatin into the hot pastry cream until dissolved.
- Cover the surface with plastic wrap and chill until cool but not fully set.
- Whip the cold cream to soft peaks.
- Whisk the pastry cream smooth and fold in the whipped cream.
- Use right away.
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