Name: Italian Chantilly Diplomatic Cream Basic Recipe
Prep time: 15 min
Yield: 5
Cuisine: Italian
Ingredients: 2 cups milk; 1 egg yolk; 5 tablespoons sugar; 5 tablespoons cornstarch; 1 pinch vanillin; 1 1/4 cups whipping cream

ITALIAN CHANTILLY DIPLOMATIC CREAM, basic spoon dessert recipe for filling cakes, brioches, tarts, easy recipe to make in a short time.

Delicious is an understatement, I love it, the diplomatic cream aka the Italian chantilly is a base recipe for preparing many desserts such as the classic millefeuille, a real treat.

One of the most popular creams in Italian pastry shops, it is simple to prepare, it is good, delicate and usually liked by everyone, the diplomatic cream is perfect, simply divine.

It is born from the union of two creams that are now part of Italian pastry, the pastry cream and the chantilly cream so very simple but erroneously it is called chantilly hence the name Italian chantilly.

Great for filling sponge cakes, birthday cakes, fruit tarts, cookies, muffins, small pastries, or simply eating by the spoon.

You can vary it by adding cocoa if you prefer or other ingredients like, for example, a strawberry mousse.

Follow me in the kitchen today there is the Italian chantilly diplomatic cream!

Italian Chantilly diplomatic cream basic recipe

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 cups milk
1 egg yolk
5 tablespoons sugar
5 tablespoons cornstarch
1 pinch vanillin
1 1/4 cups whipping cream

Preparation

Prepare the cream, work the egg yolk with the sugar in a small pot with a hand whisk.
Add the warm milk and always stir to dissolve the sugar.
Add the flour little by little with the vanillin while always stirring with the whisk.
Move to the stovetop and work with the whisk until it becomes smooth and firm, a few minutes.
Remove from the stovetop, pour it into a bowl, cover with cling film in contact, and let it cool down.
Whip the cream, be careful not to create lumps, it should be smooth and not too stiff, add it to the pastry cream and mix well.
The cream should be shiny and glossy.
Bon appétit
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