The diplomatic cream, also known as Italian chantilly, is a cream obtained by combining pastry cream and chantilly cream in a 1/3 and 2/3 ratio. It is used to fill cakes or simply enjoyed as a spoon dessert, where it can be paired with fresh seasonal fruit like “strawberries and Italian chantilly“. The word “diplomatic” derives from the Greek diploma, which means ‘duplicated thing’. From here comes the famous Diplomatic Cake, made up of layers of puff pastry and sponge cake, filled with diplomatic cream. I also recommend the Chantilly Cake filled with classic Italian chantilly cream and the chocolate variant, or the Gluten-free and Lactose-free Mimosa Cake, and also the Classic Mimosa Cake.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups cups whole milk
- 2/3 cup cup sugar
- 5 egg yolks
- 3 tbsps tbsps cornstarch
- 3 tbsps tbsps rice starch
- 1 vanilla bean
- 1 lemon
- 1 pinch salt
- 1 cup cup heavy whipping cream
- 1/2 cup cup powdered sugar
- 1 vanilla bean
Tools
- 1 Knife
- 1 Whisk
- 1 Mixer
- 2 Bowls
- 1 Pot
Steps
Split the vanilla bean in half and use a small knife to scrape out the seeds.
Pour the milk into a pot with the lemon peel and vanilla bean, bring to the stove and heat on low until boiling.
Place the vanilla seeds with the yolks and sugar in a bowl and whisk well.
Add the starches and a pinch of salt.
Pour the cream into the hot milk and stir with a whisk.
Cook for about 5 minutes over low heat, stirring constantly.
Remove from the heat and pour into a cold bowl.
Cover with plastic wrap in contact with the surface and chill quickly in ice water, then transfer to the fridge for at least 3 hours.Pour the cream into a bowl with the powdered sugar and the vanilla bean seeds.
Whip with an electric mixer at maximum speed until the cream becomes glossy and semi-whipped.
Store in fridge.Pour 1/3 of the semi-whipped cream into the bowl of cream and stir with a whisk to temper the mixture and make it homogeneous.
Then add 1/3 of the cream, but mix with a spatula with movements from bottom to top to avoid deflating it.
Once incorporated, add the remaining with the same method.
Keep in the fridge covered with plastic wrap until use.
WARNING: check the Italian Celiac Association guide and read the ingredients carefully to ensure they are free from gluten contamination.
Advice
It keeps up to 3 days in the fridge.
The proportions vary depending on the amount of cream and the texture you want to achieve, 1/3 or 2/3 of cream. With 1/3 of cream, the diplomatic cream will be thicker, while with 2/3 it will be lighter.
FAQ (Frequently Asked Questions)
Can I make the diplomatic cream lactose and gluten-free?
Yes, you can use lactose-free or completely plant-based products in the same amounts as in the recipe. I recommend using a plant-based drink without added sugars, like soy or almond. For gluten-free, ensure the ingredients are permitted as per the Italian Celiac Association guide.
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