Culinary Institute of America Recipe
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Diplomat Cream

This stabilized cream filling is the key to creating the perfect classic napoleon
Source: The Culinary Institute of America food enthusiast kitchens
Diplomat Cream recipe by The Culinary Institute of America



Makes about 4 cups

  • 1 envelope (2 1/4 teaspoons) powdered unflavored gelatin
  • 1/4 cup cold water
  • 2 cups Pastry Cream
  • 1 cup heavy cream


  1. Sprinkle the gelatin over the cold water in a small bowl and stir to break up any clumps. Let the gelatin soften in the water for about 2 minutes.
  2. Heat the softened gelatin over simmering water or in a microwave for about 20 seconds on low power until the granules melt and the mixture is clear.
  3. Stir the gelatin into the pastry cream by hand with a rubber spatula until evenly blended.
  4. Whip the heavy cream in a chilled bowl until it holds a medium peak.
  5. Working by hand with a spatula, fold the whipped cream into the pastry cream in 2 or 3 additions, folding just until evenly blended. Use at once.

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