Diplomatic cream is the term used in pastry to refer to pastry cream combined with whipped cream.
Many call it Chantilly cream, but for those who don’t know, the latter is made from whipped cream, often flavored with vanilla. Its name comes from the diplomatic cake, a dessert filled with this cream and composed of layers of puff pastry and one layer of sponge cake.
Diplomatic cream is very delicate and is perfect for filling cakes or cream puffs. It pairs excellently with both fruit and chocolate and is often used for the millefeuille or the mimosa cake .
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
Ingredients
- 4 Egg Yolks
- 5.3 oz Sugar
- 0.44 cup Flour
- 2 cups Milk
- 1 teaspoon Vanilla extract (or vanilla bean)
- 0.85 cup Fresh liquid cream
Preparation
To make the diplomatic cream, bring the milk with the vanilla extract or vanilla bean to a boil in a saucepan.
In the meantime, whisk the egg yolks with the sugar in a bowl and gradually add the sifted flour. Mix until you obtain a homogeneous mixture.
Then add the boiling milk to the egg mixture, pouring it in gradually (remove the vanilla bean if used).
Stir with a whisk and put the obtained mixture on the heat and bring to a boil, stirring until the cream thickens.
Transfer the cream to a glass bowl, cover with cling film in contact with the surface, and let cool.
Whip the cream and combine it with the cream, mixing with an upward motion until you obtain a compact and foamy cream.
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