Vanilla Diplomat Cream

Preparation info
  • Yield:

    5.1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  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 refrigerato