Isiannya seperti ice cream bila dimakan dingin 

Pastry cream coklat
3 kuning telur
300ml susu cair
20gr gula pasir
30gr maizena
10gr coklat bubuk
60gr coklat compound
30gr mentega/margarin
Bila ingin menggunakan coklat premium
3 kuning telur
300ml susu cair
60gr gula pasir
30gr maizena
10gr coklat bubuk
30gr coklat Callebout
30gr mentega
- Campur telur, gula dan maizena, aduk rata
- Masak susu hingga hampir mendidih, tuang perlahan ke adonan telur sambil terus di aduk
- Masak kembali sambil terus diaduk hingga mengental, matikan api
- Masukkan mentega, aduk hingga tercampur rata
- Simpan dalam chiller, tutup atasnya dengan plastik
Untuk Diplomat cream bisa di campur whipcream cair yang sudah di kocok kaku sebanyak 50-300ml tergantung selera
Sebaiknya gunakan whipcream cair Nabati atau campuran, agar hasil nya kokoh tidak mudah mencair
Tambahkan vanilla cair atau rhum sesuai selera
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Chocolate pastry cream
3 egg yolks
300ml liquid milk
20g granulated sugar
30g cornstarch
10g cocoa powder
60g compound chocolate
30g butter/margarine
If you want to use premium chocolate
3 egg yolks
300ml liquid milk
60g granulated sugar
30g cornstarch
10g cocoa powder
30g Callebout chocolate
30g butter
- Mix eggs, sugar and cornstarch, stir well
- Cook the milk until it almost boils, slowly pour it into the egg mixture while continuing to stir
- Cook again while continuing to stir until thickened, turn off the heat
- Add butter, stir until evenly mixed
- Store in a chiller, cover with plastic
For Diplomat cream, you can mix 50-300ml of liquid whipcream that has been shaken stiffly depending on your taste
It's best to use liquid vegetable whip cream or a mixture, so that the results are firm and don't melt easily
Add vanilla extract or rum to taste