William Curley, Suzue Curley

Crème Diplomat

Preparation info
  • Makes

    500 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

A lightened Crème Pâtissière with the addition of whipped cream, or alternatively a firmer Crème Chantilly.

Ingredients

Method

  • Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water.
  • Prepare the Crème Pâtissière, remove from the heat arid add the pre-soaked gelatine. (1)

  • Pour into a mixing bow