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Coffee Diplomat Cream-1

VEGAN COFFEE DIPLOMAT CREAM

CHANTELLE | BERRY & CRUST
A delicious filling that consist of a coffee custard lightened with sweetened whipped cream.
Prep Time 20 mins
Cook Time 10 mins
Total Time 2 hrs
Course Dessert
Servings 750 gram

Ingredients
  

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)

Instructions
 

Cooking

  • 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.

Whipping

  • 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.
Keyword coffee cream, coffee diplomat cream, pastry cream