Diplomat Cream or Italian-Style Chantilly.
Creamy, velvety, delicious.
Diplomat Cream or Italian-Style Chantilly is a basic preparation of Italian pastry, unlike the classic Chantilly Cream made with cream, sugar, and vanilla, it has the addition of pastry cream.
Soft, velvety, and creamy, the Diplomat Cream or Italian-Style Chantilly is very delicious and perfect to eat by the spoonful, to fill Sponge Cake, or other desserts, or as a base for desserts and semifreddos.
Also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- 2.1 oz cornstarch
- 2 cups whole milk (fresh)
- Half pod vanilla
- 4.6 oz sugar
- 1 pinch salt
- grated zest of 1 lemon (unwaxed)
- 1 cup fresh liquid cream (from the fridge section)
- 1 oz powdered sugar
Tools
- 1 Electric Whisk
- 1 Spatula
- 1 Pot
Steps
Let’s prepare the cream:
Place the milk on the stove with the vanilla bean split lengthwise and heat it (it should not boil, just warm up).
In a pot, beat the egg yolks with a whisk, add the lemon zest.
Mix the sugar well with the cornstarch and add them gradually to the eggs, always stirring with the whisk, mix well until the mixture is smooth and homogeneous, to avoid lumps later.Remove the vanilla from the milk and add it gradually to the egg cream, never stopping stirring with the whisk.
As soon as the mixture is well homogeneous, transfer it to the stove over very low heat (I also use a flame diffuser) and cook, always stirring with the whisk until the cream thickens and becomes nicely creamy, the cream is ready as soon as the first bubbles appear.At this point, turn off the heat, add a pinch of salt and mix well and vigorously to make the cream nicely creamy and then cover it with plastic wrap in contact, so that it covers the surface well.
Let it cool downAs soon as the cream is completely cold, whip the cream with powdered sugar until stiff, the cream should be nice and firm.
At this point, add the cream to the cold pastry cream a little at a time, mixing gently with a spatula from bottom to top until everything is well blended.
The Diplomat Cream, or Italian-style Chantilly is ready.
Put the sugar with the vanilla seeds and lemon zest in the bowl for 20 seconds/speed 7.
Add all the other cream ingredients (not the cream) 7 minutes/195°F/speed 4.Add a pinch of salt, scrape down the sides, pour the mixture into a ceramic or glass bowl and cover the cream with plastic wrap in contact, so that it covers the surface well.
As soon as the pastry cream is cold.Place the butterfly in the bowl thoroughly clean and cold.
Put the cream with powdered sugar in the bowl and whip on speed 3/4 minutes, check if the cream is well whipped, or continue for another minute.Turn off the Bimby and add the cream to the cold pastry cream a little at a time, mixing gently with a spatula from bottom to top until everything is well blended.
The Diplomat Cream, or Italian-style Chantilly is ready to be eaten by the glass, to fill or for the preparation of your desserts.
IF YOU DON’T WANT TO LOSE THIS RECIPE, SHARE IT! YOU WILL FIND THE BUTTON ABOVE 😊
CLICK HERE TO LIKE MY FACEBOOK PAGE, every day for you many recipes.
REGISTER BY CLICKING HERE TO MY FACEBOOK GROUP.
CLICK HERE TO FOLLOW ME ON INSTAGRAM
CLICK HERE TO FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES FREE ON YOUR SMARTPHONE EVERY DAY.
And if you make one of my recipes, send me a photo, I will be happy to post it on my Facebook page.
TO RETURN TO THE HOME CLICK HERE.
