Pastry chefs use crème pâtissière to make other traditional fillings including Crème Mousseline and Crème Diplomat, which has added whipped heavy cream. It is one of the classics, and really ...

Take a sable and spread some of the diplomat on top. Place the remaining in a piping bag and dot over the top. Dot over the orange segments, plums, pomegranate seeds, candied orange and rose petals.