Diplomatic cream is among the most loved and used in Italian pastry, and this delicious variant is made even more indulgent by the addition of chocolate chips, which enhance its flavor and texture.
I’ve already prepared the custard with just yolks and the custard with 2 whole eggs, but diplomatic cream is my favorite because it has a very delicate taste.
This cream, also known as Italian Chantilly cream, is born from the perfect meeting between two great classics: custard and Chantilly cream (which is simply sweetened whipped cream flavored with vanilla).
It is a very versatile cream: you can use it to fill cakes, profiteroles, or cannoli, for mille-feuille, to fill rolls or small spoon desserts.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Cooking time: 5 Minutes
- Portions: 8 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1 pod vanilla
- 1/3 cup cornstarch
- 1.5 cups whipping cream
- 4 tablespoons dark chocolate chips
Recommended Tools
- Mixer
Steps for Diplomatic Cream with Chocolate Chips
Start by pouring the milk into a saucepan, add about half of the sugar and the split vanilla pod lengthwise, so all the seeds come out.
While the milk is heating, take a bowl, crack the yolks, add the cornstarch and remaining sugar, then mix until creamy.
When the milk boils, pour it into the bowl with the eggs, mix quickly, and put everything back into the saucepan. Cook the cream over low heat, stirring with a spatula until it thickens, then turn off the heat.
At this point, the cream is ready: remove the vanilla pod and pour it into a bowl. Cover the cream with cling film in contact and let it cool completely before proceeding with the recipe.
When the cream is well chilled, mix it well with a whisk, whip the cream and combine them together. Add the chocolate chips, mix with a whisk, and the cream is ready.
