Crème Diplomate
This is a vegan version of the classical crème diplomate used in french patisserie 🤩The classical version is made of a Crème Pâtissière, which is a custard made with milk, eggs and gelatine 🐣 For the planbased version we are replacing the eggs and gelatine with cornstarch for gelling and vegan butter for the richness the butter would be providing 🌱The second part of the creme is just whipped cream, you can just substitute with a vegan whipping cream alternative 🍦
Notes
Ingredients
- 200 g vMilk Alpro NotMilk 3,5%
- 50 g vMilk Alpro NotMilk 3,5%
- 1 Vanilla Pod
- 25 g Cornstarch
- 80 g vButter Flora or Violife
- 200 g vCream Flora or Rama
- 30 g Powdered Sugar
Instructions
Crème Diplomate – Part 1
- Place 200 g of milk in a small pot with a lid.
- Add the seeds of a vanilla bean and the vanilla pod shell.
- Infuse over the lowest heat for 30 minutes with the lid on.
- Mix the remaining milk with cornstarch in a bowl until smooth.
- Bring the milk in the pot to a boil and remove the vanilla pod.
- Add the starch-milk mixture and bring it to a boil.
- Thicken the mixture while stirring constantly with a whisk.
- Remove the pot from the heat and stir in the cold butter.
- Transfer to a bowl and cover the surface directly with plastic wrap.
- Let it cool and then place it in the refrigerator over night or for at least 2 hours.
Crème Diplomate – Part 2
- Whip vegan whipped cream with powdered sugar in a tall bowl until it forms soft peaks.
- Do not overwhip, as the cream will become too stiff.
- Stir the pudding-like cream from part 1 with a whisk until it is smooth again.
- Fold in the whipped cream and mix until a uniform cream forms.
- Fill the Crème Diplomate into a piping bag and refrigerate for 30 minutes.
- Use it to pipe onto tarts or to decorate cakes.
