Vanilla Crème Diplomat: Chocolate Crème Diplomat

Preparation info

    • 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 oz (

Ingredients

Method