Diplomat Cream Filling

Chef

Administrator
Staff member
1 gallon Pastry Cream (Crème Pâtissière), chilled
4 fluid ounces Raspberry liqueur
1 1/2 ounces Granulated gelatin
6 fluid ounces Water
1 quart Whipped cream
Yield: 5 quarts
1. Place the pastry cream in a large mixer bowl and whip on high speed until smooth. Add the raspberry liqueur.

2. Bloom the granulated gelatin in the water, then place over a low flame and heat to dissolve.

3. Add 1 pint (450 milliliters) of the raspberry-flavored pastry cream to the gelatin. Place over a low flame and whip by hand until smooth and the gelatin is incorporated. Add this mixture to the rest of the pastry cream.

4. Fold in the whipped cream.

Yield: 5 quarts
 
Last edited by a moderator:
Top