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Wayne Gisslen
Vanilla Crème Diplomat
:
Chocolate Crème Diplomat
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Preparation info
Difficulty
Easy
Appears in
Professional Baking
By
Wayne Gisslen
Published
2008
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Recipes
Contents
Crème diplomat is often stabilized with gelatin, using the same procedure as for
Chiboust Cream
. For each
8
oz
(
250
g
) milk, use
⅛
oz
(
Ingredients
Sauce
Dessert
Gluten-free
Method