Creme Diplomat Recipe
A light cream made by whisking creme patissiere with whipped cream. The perfect filling for cakes, pies and trifles!
Equipment
- 1 x whisk
- 1 x spatula
- 2 x Medium Bowls
Ingredients
- 1 portion of creme patissiere see link for my recipe
- 300 ml whipping cream
Instructions
- Knock back your portion of pastry cream by mixing with a whisk until it’s no longer stiff. Store in the fridge until ready to serve and add the cream below. It will keep for 2 days (see storage below).
- Whisk your whipping cream to medium peaks in a separate bowl and gradually fold into your pastry cream. Be careful not to knock the air out. Now you’re ready to serve!
Notes
Storage - The pastry cream will keep for a couple of days in the fridge, in a sealed container. I wouldn't recommend adding the whipped cream until ready to serve or else it won't hold as well.