Vanilla Diplomat Cream


  • Vanilla Pastry Cream 3 kg 6 lb 9.76 oz 58.82%
  • Heavy cream 2 kg 4 lb 6.4 oz 39.22%
  • Liquid heavy cream stabilizer 40 g 1.41 oz .78%
  • Gelatin, sheets, silver, bloomed in cold water, excess water squeezed off 60 g 2.12 oz 1.18%


  1. Make sure to have the chiffon cake and the strawberries inside the mold and ready to go.
  2. Use a whisk to soften and break down the pastry cream. It should be smooth and soft.
  3. Combine the heavy cream and liquid cream stabilizer in the bowl of an electric mixer. Whip on medium speed until the mixture reaches medium-stiff peaks. Reserve in the refrigerator until needed.
  4. Add one-fifth of the pastry cream to the bloomed gelatin in a bowl and place it over a hot water bath to melt the gelatin.
  5. Once the gelatin has melted, stir all the pastry cream into the mixture using a whisk.
  6. Working quickly, stir one-quarter of the whipped cream into the pastry cream. Fold half of the remaining whipped cream into the pastry cream, and then fold the remaining whipped cream.
  7. Pipe into the prepared molds.