Calvados Diplomat Cream

Preparation info
  • 9 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 2 teaspoons (6 g) unflavored gelatin powder
  • ¼ cup (60

Method

  1. In a bowl large enough to hold the finished filling, sprinkle the gelatin over the cold water and set aside to soften.
  2. Combine the cinnamon and sugar. Add to the heavy cream and whip to soft peaks. Set aside in the refrigerator.
  3. Stir the Calvados pastry cream until smooth, straining first if necessary.
  4. Heat the gelatin mixture over a bain-ma