oh god that looks so good

Thank you for lessons.

Very nice! Grazie mille

Magnífico

Thank you Sir 🙏♥️🌹

grazie!!! Thank you :) I tried it with no starch and flour and it turned great too!

Thank you for the recipe. When do I add chocolate to make chocolate diplomat creme?

Ok, today's pastry cream by the same chef has gelatin added and cornstarch. On the video for classic pastry cream, it was rice starch + no gelatin...so which is the correct recipe?

👍🏻👍🏻👍🏻

Thanks for the video! You didn’t add any butter to the pastry cream?

@GialloZafferanoItalianRecipes

3 жыл бұрын

Ho Spekkoek, no butter in pastry cream! ;)

what's the difference between a diplomat cream and a mousse?

@commentingaccount1383

3 жыл бұрын

Mousse has a very loose definition. It's generally something that is thick but aerated. It can be made from any flavor base as long as it's thick enough, and aerated with either whipped cream, or meringue, or a combination. Generally a mousse is more aerated than this diplomat cream, and it is served chilled, but you could serve this cream chilled in a cup and call it mousse and its doubtful that anyone would second guess you, though you might want to add more whipped cream or meringue to make it fluffier. Mousse is a fairly broad culinary category that encompasses many things

Y Version español 🥺🥺

"Degli uman piacer non si bisticci, a chi piace la cacca e chi pasticci" -iginio massari masterchef 4

André Dussollier can cook

Isn't diplomat cream french?

@polonrepy2599

Жыл бұрын

oui bien sur