Creme Diplomat: The Luxurious Pastry Cream

Creme Diplomat, featured in Jasmine's apricot and white chocolate finger buns, is a lightened version of creme patissiere (pastry cream) that incorporates whipped cream or butter. Paul Hollywood praised it as 'so luxurious and silky smooth.' This cream is made by first preparing a traditional creme patissiere—cooking milk, sugar, egg yolks, and cornstarch or flour until thickened—then allowing it to cool before folding in whipped cream. The addition of whipped cream creates a lighter, more delicate texture than standard pastry cream while maintaining richness. Some variations include gelatin for stability. For home bakers, ensure your creme patissiere is completely cooled before adding whipped cream to prevent deflating. The result is an elegant filling that holds its shape while remaining airy and smooth, perfect for eclairs, tarts, and filled buns. Creme diplomat bridges the gap between heavy buttercream and light whipped cream.