Mastering Perfect Pastry Cream | Custard Cream | German Buttercream | Diplomat Cream |Bake and Toss

Here is the recipe for classic pastry cream often used in bakeries. It is used as a filling for donuts, tarts, desserts, pies and pastries. It is the simplest things that seem hardest to perfect, and créme patisserie or pastry cream is the perfect example of this. Here I share with you tips and tricks to achieve perfect pastry cream. Also how to use pastry cream in two different forms : German Buttercream and Diplomat Cream. That can be used to pipe designs, frost and fill cakes and cupcakes.
German buttercream is a custard-based buttercream that consists simply of pastry cream, butter, and any additional flavoring you may want.This buttercream is perfect for someone who likes a creamy, buttery frosting, but one that has a very subtle sweetness. The sweetness will come from the pastry cream itself. It is used to pipe, fill and frost cakes and cupcakes. Buttery taste is so light in this frosting that you won't notice it.
Diplomat Cream or crème diplomat is crème patissiere lightened with whipped cream. It is fluffy and melts in your mouth. It is glorious on its own or used as frosting and filling for cakes and cupcakes, piping, pie fillings, cream puffs or in trifles. You can stabilize the cream by using gelatin for piping designs on cakes.
Pastry cream is so versatile, that it is used in so many pastries such as cream puffs, donuts, tarts, eclairs, mille-feuille, even the Bostonian cream pie gets its lush quality from our favorite pastry cream. The main difference between a custard and pastry cream is its texture and how you use it. Custards are less firm and creamy, while pastry cream is thicker because it contains more starch. Custards are usually used in desserts like puddings while pastry cream is used in pastries.
Ingredients:
Pastry Cream:
480ml (2 cups) whole milk
150g (3/4 cup) sugar
4 egg yolks
30g (3 tbsp) cornstarch
30g (3 tbsp) AP flour
1/4 vanilla bean stick
30g (2 tbsp) salted butter or (1/8 tsp salt + 30g unsalted butter)
Diplomat Cream:
Pastry cream
560ml (2 and 1/3 cups)cold whipping cream (at least 35% fat content)
30g powdered sugar (add if you need it more sweet)
1 tsp vanilla essence (optional)
German Buttercream:
Pastry cream (room temperature)
450g (2 cups) unsalted butter (room temperature)
125g (1 cup) powdered sugar use more for sweeter buttercream
1 tsp Vanilla Extract (optional)
Tips and Notes:
1. Eggs are trickiest part of making pastry cream. For that very reason, it is always recommend tempering eggs. This brings your egg yolks’ temperature up gradually and prevents your eggs from cooking too quickly and scrambling.
2. It is important to continue stirring your pastry cream throughout the entire cooking process. Also It is important that you get your pastry cream hot enough and cook it long enough to get rid of any lingering starchy taste.
3. Pastry cream has to be thick else the end results will not be as desired while making German Buttercream or Diplomat Cream. It will be loose and runny. Won't be stable for piping or frosting cakes. Once pastry cream chills it will look like a block of jelly, wobbly but firm when you scoop. If it looks like custard texture, I recommend you use it for dessert and not for making german buttercream or diplomat cream.
5. To stabilize the diplomat cream, you can add bloomed gelatin when you are making pastry cream. Just add 2 tsp of powdered gelatin to 2 tbsp of water in a bowl, stir and chill. Once it sets and blooms, add it straight away after you remove the pastry cream from heat. Stir well. Heat from pastry cream will melt the gelatin. Make sure gelatin has melted completely. Then chill the pastry cream and use it to prepare diplomat cream.
Pastry Cream Storage:
You can make the pastry cream 3-4 days in advance. Just keep it stored in the fridge in an airtight container. Pastry cream does not freeze well and will be weepy and break when thawed instead of being smooth. I don’t recommend freezing it.
German Buttercream Storage:
German Buttercream can be made ahead of time. Store in the fridge for up to 10 days. Let it come to room temperature and remix till smooth. Freeze for up to 3 months. Let defrost and remix before using.
Diplomat cream Storage:
You can make the pastry cream ahead of time, it will keep for a few days in an airtight container in the fridge. However, I would not add the whipped cream until you were ready to serve it. It is best served immediately.
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#bakeandtoss #pastrycream #custard #diplomatcream #germanbuttercream #whippedcream #buttercream

[@jsurvd]

Thanks for this video! Making the pastry cream this way makes it easier to cook and emulsify. 😁

[@BakeandToss]

You're Welcome dear! 🤗

[@ankylosaruswrecks3189]

I love how you covered all three in one video. It makes it so much easier to understand the difference between German and Diplomat cream! Thanks!

[@BakeandToss]

You're Welcome! Thank you for watching 🤗

[@src3360]

The exact video I was looking for!!! I wanted to make German buttercream and this video taught me every thing needed! Plus, I need to try diplomat creme now!! 💖💖💖💖💖

[@BakeandToss]

Thank you 😊

[@6733hbr1]

I want to jump into a pool of diplomat cream. I'm going to make a fresh fruit trifle with homemade pound cake and dip cream. MMMMMM!

[@DG-mv6zw]

Great video, thanks so much. Clear, methodical and doable. I can't wait to try this. I plan on making a brioche and using this creme diplomat to make a Tarte Tropézienne. A favourite of Brigitte Bardot, I believe. Thanks again 👍

[@BakeandToss]

Thank you 🤗

[@cindykocol1834]

Thanks for the information about the German Buttercream. I made it and then wondered if I could use it for more than frosting a cake! I made it specifically to use for piping flowers. I had looked at other videos but they didn't mention being able to use it for piping. Yours did! What a relief!

[@BakeandToss]

You're Welcome Cindy! 😊 Great to hear from you. Thank you for the feedback.

[@Belove438]

Paster cream I tried two times and come out perfect and delicious thank u

[@BakeandToss]

Thank you! Great to hear from you ☺️

[@BrightAndEasy]

So clearly explained, I love love love cakes 😋 I can never get the frosting right, practice makes perfect eh, thank you! 😊

[@BakeandToss]

Thank you 🤗 Yes, practice always makes things perfect so never give up!

[@normealshelleh165]

I wish i have talent in baking. I love all your videos help me to learn more.

[@BakeandToss]

Thank you for your feedback. It's good to hear from you. 🤗

[@victoriap2519]

Thank you for the recipe! ❤️

[@BakeandToss]

You're Welcome 🤗

[@ChefRonTV]

professionally Done! Superb!

[@BakeandToss]

Thank you 😊

[@TheCookingExperience.]

Looks delicious!

[@BakeandToss]

Thank you ☺️

[@MothersArt]

Nice delicious recipe

[@BakeandToss]

Thank you🤗

[@kymyeo3157]

Hi thanks for the wonderful recipe! I just want to use the pastry cream for filling up some glutinous rice cake. I don't intend to do piping or frosting Will it be good enough to omit the AP flour? If so, then will the corn starch still be in the 30g there about?

[@BakeandToss]

Hi! Well AP flour and corn starch is used as thickeners in this recipe. You can replace the flour with same amount of corn flour if you like.

[@kymyeo3157]

@@BakeandToss you mean to say that the corn flour is 60g if AP flour is not used?

[@BakeandToss]

Yes! 😊

[@rubymohamed3627]

Thank you so much for sharing your recipes...which one can i use for piping flowers???😘😘😘

[@BakeandToss]

You're welcome! You can use German Buttercream for piping flowers as it is stable. 😊

[@sanjidanili6364]

thank you

[@BakeandToss]

You're welcome! 😊

[@saminabadar6915]

Thank you very much you just solved my problem. i really want to avoid buttercream frosting

[@BakeandToss]

You're welcome dear 😊

[@almiilmadimahmudah3786]

Awesome, thanks for your video! Btw, can I use three of them for filing macaron?

[@BakeandToss]

Off course you can! 😊

[@dansirasheik]

Which cream store at room temperature

[@elizabethnekesa7321]

Thanks for the great video! Do you know if this diplomat cream will hold in a tiered cake? Assuming I use it to frost and fill the entire cake?

[@BakeandToss]

Hi Elizabeth! Diplomat Cream is quite stable if you frost and refrigerate the cake immediately. As for using it on tiered cake, I think it is better to use a more stable version of frosting like swiss or Italian meringue buttercream. Hope this information helps you 😊. Thank you for watching!!

[@jummah337]

we can decorate the cake with this cream

[@BakeandToss]

Yes, you can decorate the cake using German Buttercream or Diplomat Cream.

[@jummah337]

Thank you

[@soumiroy8528]

Can pastry cream be used for frosting cakes?

[@BakeandToss]

Hi Soumi! No pastry cream can't be used to frost cakes but it's other variants :German Buttercream and Diplomat Cream can be used to frost and fill cakes. Pastry cream is thick and wobbly and will not give that perfect finishing look to the cake. More over it will not stay on the cake too long because it is creamy. It's basically used as a filling for pie, donuts, fruit tarts, buns etc. Hope this information helps you 😊

[@purinrin4954]

Hi, can I use non diary whipping cream instead for diplomat cream?

[@BakeandToss]

Hi Nurul! You can use Non Diary whipping cream too. However It is better to use diary whipping cream for Diplomat Cream. The reason begin, Non Diary whipping cream is usually sweet when you buy. Pastry cream is also sweet. So I feel you will end up with a very very sweet Diplomat Cream. Also diary whipping cream enhance the taste of Diplomat Cream. Anyways it's up to you. If non diary whipping cream is already sweet, use less sugar when you make pastry cream. Hope this information helps you. 😊

[@ct_hajar1187]

hi sir..for the German buttercream can i add cheesecream?

[@BakeandToss]

German Buttercream cream is pastry cream + butter. Cheese won't make the final cream stable and I doubt it will taste good.

[@ct_hajar1187]

tq

[@khalidahizzaty]

Hi may I knoe how many cupcakes (L size) will you get to frost by using the diplomat cream recipe?...

[@BakeandToss]

If you swirl on the frosting with a pastry bag, you should be able to frost 13-15 cupcakes depending on the size of the swirl.

[@khalidahizzaty]

Thank you so much for the reply... 😊

[@BakeandToss]

Always welcome ☺️

[@shimlathksshillu6641]

Tnx alot .. 💚 from India

[@BakeandToss]

You're always welcome! Thanks for sharing a comment 🤗

[@shimlathksshillu6641]

@@BakeandToss can I use diplomat cream for vanila cak and chocolate cake filling.. and cover the whole cake using wipping cream .. pls suggest

[@BakeandToss]

@@shimlathksshillu6641 off course you can and It is delicious! I did use it for cake too 🤗 Remember to whip the cream to stiff peaks before you add in the pastry cream. Then whip to combine them once again.

[@jeannieberniceyee2892]

how many pastry cream to add for 450g butter to make german buttercream?

[@BakeandToss]

For 450g butter, please use the entire pastry cream prepared in step 1.

[@nilukafernando4223]

Can this pastry cream use to strawberry tart?

[@BakeandToss]

Off course you can use it in fruit tarts! 😊

[@msalansimsalansi796]

👌👌👌👌👌👌

[@BakeandToss]

Thank you 😊

[@vatansever4381]

Pastry looks to me so thick- i wonder what if i add whipped cream :) stone like cream? Anyone explain?

[@BakeandToss]

Pastry Cream needs be thick when you prepare Diplomat Cream or German Buttercream else it will be difficult to get the right texture. You will get soft, spreadable and firm cream if you add whipped cream and it taste delicious.

[@vatansever4381]

@@BakeandToss I will today add whipping cream and update you on results :) thanks for your kind reply

[@BakeandToss]

Always welcome 😊

[@vatansever4381]

I did. This is superb. I love that. But what is the ratio for pastry cream for 560 ml whipping cream? Whole batch? Thank you!

[@BakeandToss]

@@vatansever4381 so happy to hear from you 😊. For Diplomat Cream, yes you need to use the entire pastry cream for 560ml. You could also half the recipe if you like to make a smaller batch but reduce both pastry cream and whipping cream quantities.

[@kitschmygrits4836]

As a beginner, I need a detailed printable copy for each separate recipe with step by step instructions. Otherwise, I have to keep replaying the video and write it out myself...

[@angelakrautman8546]

Then screen shot the instructions or buy a book. Geez. The video is an excellent reference.

[@BakeandToss]

Thank you 🙏😊

[@kmeeks92987]

As a beginner, I paused the video and used my phone notes to write out the recipe (I also used a conversion chart to convert into US measurements). I appreciate when the poster gives the recipe in the description box BUT when you’re easily able to find available, of quality, FREE recipe at the whim of your fingertips, you can’t complain about having to do a little extra work.

[@HelloGudbye93]

Yeah such an inconvenience that you'd have to pick up a pencil and paper and jot down the detailed instructions that took the creator spent hours filming but is providing to you for free🙄

[@gallaashok7975]

Egg yolks smells know

[@BakeandToss]

Not at all! No egg yolk smell is any of these creams. It absolutely delicious.