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Wayne Gisslen

Vanilla Crème Diplomat: Chocolate Crème Diplomat

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    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

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 (

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