Creating Stable Crème Diplomat

Crème diplomat combines pastry cream with whipped cream for lightness while maintaining stability. The pastry cream base must be cooked to full thickness to provide structure - it should coat a spoon heavily and hold its shape. Cool completely with plastic wrap pressed directly on surface to prevent skin formation. When whipping cream for folding, achieve soft peaks only - overwhipped cream will create a grainy texture when combined. Fold the cooled pastry cream into whipped cream in two additions, working gently to maintain airiness. The finished diplomat should hold its shape but remain spreadable. This technique prevents the filling from becoming too loose or separating during assembly.