Are you confused about diplomat cream vs. pastry cream? Not sure which one to use where? Do you think they are the same? Don't worry. I got you. I have been there, and I do understand it's a little confusing at first. But once you understand the key difference between the two, you will be able to choose the right one for your next dessert.
First thing first, let me tell you that, these creams are not the same. Both are delicious in their own way and play an important role in a variety of classic desserts. But, because of some key differences like their structure, and consistency, they differ from each other.
I am going to cover both of the cream, their ingredients, and their uses in detail in this blog. Let's dive in!
Pastry cream, also known as, crème pâtissière, is a rich, thick custard base filling and is a staple in many French bakeries. All of the ingredients are cooked on low heat in a saucepan until thickened and then cooled in the refrigerator.
Pastry cream (also known as vanilla pastry cream) is made from different ingredients such as milk, egg yolks, sugar cornstarch, and vanilla.
Flavor it with chocolate and make chocolate pastry cream, or coffee to make coffee pastry cream, and so on.
For best results, I strongly recommend using the highest quality vanilla extract, fresh vanilla pod or vanilla bean paste would be an excellent choice.
Please have a look at the recipe card for a detailed recipe.
Pastry cream is thick, dense, and stable. So, it holds up beautifully inside the pastries. In other words, it does not ooze out when you bite into any desserts mentioned above.
Since it is a thick filling, use it in desserts that need study filling.
Popular desserts that use pastry cream - Boston cream pie donuts, cream puffs, éclairs, tart filling, doughnuts, or mille-feuille, and choux pastry.
Diplomat cream, also known as Crème Diplomate in French, is a lighter and fluffier version of pastry cream. Basically, it is the pastry cream that is folded with whipped cream to create a light and airy structure.
Sometimes, little gelatin is added to stabilize it, making it ideal for delicate pastries. The end result is classic diplomat cream that is still rich, but with a soft, whipped texture that is lighter than regular pastry cream.
It is made from pastry cream, heavy whipping cream, and sometimes gelatin sheets.
You can flavor it with chocolate, coffee, or fruit purees and prepare a variety of diplomat creams, just like the way you would do for pastry cream.
Please have a look at the recipe card for a detailed recipe.
Diplomat cream is light, smooth, creamy, and thicker than regular stabilized whipped cream but lighter than traditional pastry cream, making it perfect to use as a cake filling in layered cakes.
The addition of gelatin makes it to hold the shape better so that it is sturdy and pipeable.
This cream is perfect when you want the luxurious mouthfeel of pastry cream without feeling too heavy. So, use it in a dessert when you want something a little less dense than pastry cream.
Popular desserts that use diplomat cream - layer cakes, and fresh fruit cakes.
The basic difference between pastry cream and diplomat cream is their texture. Pastry cream is thick, rich custard, while diplomat cream is light, airy, and smooth.
Pastry cream holds its shape better in denser desserts, so it’s ideal for things like éclairs and fruit tarts, where you need a stable filling.
On the other hand, diplomat cream is much lighter and fluffier, which makes it better suited for pastries that need a soft, pillowy filling, like layered cakes.
Another key difference is the level of sweetness. Since diplomat cream includes whipped cream, it tends to be a bit lighter in sweetness than pastry cream, which can have a rich, eggy flavor due to the egg yolks and the lack of whipped cream.
This means diplomat cream can work well in desserts that are fruit-based or need a lighter touch in terms of sweetness.
In short,
| Sr. No. | Different Factors | Diplomat Cream (Crème Diplomate) | Pastry Cream (Crème Pâtissière) |
| 1. | Texture | Light, airy, but still stable. | Thick, smooth, custard-like consistency. |
| 2. | Ingredients | Pastry cream, whipped cream, and a touch of gelatin. | Whole milk, sugar, egg yolks, flour or cornstarch, and vanilla. |
| 3. | Uses | Eclairs, cream puffs, tarts. | Layered cakes. |
| 4. | Stability | More stable than whipped cream, thanks to pastry cream and gelatin. | Hold the shape beautifully. |
| 5. | Sweetness | A little bit lighter in sweetness due to the addition of whipped cream | Moderately sweet |
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