A delicious vegan Coffee Diplomat Cream that consist of a coffee custard lightened with sweetened whipped cream and piped onto chocolate cupcakes!
Diplomat cream, or crème diplomat, is a pastry cream variation. It is crème patisserie mixed with crème chantilly (sweet cream) and gelatin. Classically, it is stabilized crème legere (light cream). In some instances, you will find these two phrases entwined.
You may notice this filling in choux puffs or éclairs, delectable doughnuts, fancy mille feuille or scrumptious fruit tarts. It has the same taste as pastry cream, but lighter.
Brewed coffee and coconut milk makes a delicious Coffee Diplomat Cream variation, with no gelatin added. The texture is pliable and smooth, perfect for a lavish piping. Serve this with rouge strawberries, layer it in a trifle or pipe it onto chocolate cupcakes!
What you will need to make great vegan coffee diplomat cream //
This recipe consists of two parts, namely a custard and sweet cream. Firstly, cook and cool the custard. Then whip the cream and fold it into the custard to make the Coffee Diplomat Cream.
The main ingredient is coconut milk.
Coconut milk is creamy and a great non-dairy substitute in decadent desserts. Coconut contains healthy fats and a good quality coconut milk will consist of 23% fat per 100g serving.
Here, coconut milk is used as both a milk and a cream. In order to make coconut cream*, skim the solids from a can of chilled coconut milk. Transfer this to a bowl, then add sugar and whip.
Tips for vegan coffee diplomat cream //
- Use a quality coffee and coconut milk.
- For best results making coconut cream*, chill the sealed can of coconut milk overnight.
- Do not shake or tip the can. This will ensure a strong separation of cream and liquid.
- Once opened, scoop the solids from the top. Enjoy the remaining liquid in smoothies.
- Chill the mixing bowl and whisk prior to whipping the coconut cream*.
VEGAN COFFEE DIPLOMAT CREAM
A – combine
- 0.100 kg cornstarch
- 0.075 kg demerara sugar
- 0.001 kg salt
- 0.005 kg vanilla extract
B – add, then strain and cook
- 0.250 kg brewed coffee
- 0.250 kg coconut milk (23% fat)
C – add lastly
- 0.025 kg dairy-free butter
D – whisk
- 0.250 kg coconut cream*
- 0.025 kg vegan icing sugar (powdered sugar)
- Group A – combine the ingredients together. Add a little coconut milk to make a paste, then pour in the remaining liquid and combine.
- Strain the mix into a cold saucepan and bring to a simmer, while stirring. Boil 1 – 2 minutes.
- Remove from the stove and transfer to a clean mixing bowl.
- Stir in the butter.
- Cover the custard with plastic, lightly touching the surface. This prevents a skin from forming on the surface.
- Cool to ambiance, about 1 – 1½ hours.
- Whip the cream and sugar together until soft peak. Fold/ whisk into the custard to combine.
- Pipe onto cupcakes or use as a filling in pastries.