Diplomat cream is a basic preparation of worldwide pastry.
Diplomat cream originates from the combination of pastry cream and whipped cream and takes its name from the Greek term “diploma” (meaning “double” or “paired”). Although its exact origins are uncertain, its history is tied to the namesake dessert.
Diplomat cream did not originate as an independent creation, but as a key component of the diplomat cake. The idea is to mix two distinct preparations to obtain a compound with unique consistency and lightness. In Italy, this cream is often also called “Italian chantilly cream” to distinguish it from the true French chantilly cream, which is simply whipped cream with sugar and vanilla.
In this basic preparation, you can really get creative in making many desserts, although I confess it is delicious just as it is, spoonful after spoonful.
By the way, my cream is gelatin-free!!
Curious? Let’s find out right after the photo what is needed to prepare diplomat cream!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 600 grams of cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 375.12 (Kcal)
- Carbohydrates 33.72 (g) of which sugars 29.05 (g)
- Proteins 5.53 (g)
- Fat 24.57 (g) of which saturated 2.83 (g)of which unsaturated 2.68 (g)
- Fibers 0.14 (g)
- Sodium 5.47 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the diplomat cream
- 1 cup ml milk
- 3 egg yolks (medium)
- 3 1/2 tbsp g all-purpose flour (OR CORNSTARCH)
- Half pod vanilla
- 1/3 cup g sugar
- 3/4 cup ml fresh cream
- 2 tbsp g powdered sugar
Tools
- 1 Spatulas
- 1 Electric Whisk
How to prepare diplomat cream
Prepare the diplomat cream starting with the pastry cream which needs resting and cooling, so heat the milk with half a vanilla pod and its seeds until it almost boils.
In the meantime, beat the egg yolks with the sugar using an electric whisk until you have a white and frothy mixture, then incorporate the flour.
Remove the vanilla pod from the milk and gradually incorporate it into the egg mixture while stirring with the whisk.
Then, bring the mixture to the stove and, always stirring with the hand whisk, thicken the pastry cream.
Place it in a bowl and cover with cling film, letting it cool completely.
Once the pastry cream has cooled, beat the fresh cream with the powdered sugar until it is not too stiff.
Remove the cling film from the pastry cream and mix it with the hand whisk, then gently fold in the freshly whipped cream with delicate movements from bottom to top to avoid deflating it.
The diplomat cream is ready, you can store it in the refrigerator for a few hours before using it to fill your desserts and..
ENJOY YOUR MEAL
How to store diplomat cream
You can store diplomat cream in the refrigerator in an airtight container for up to 3 days.
If you want, you can freeze the cream and then let it thaw in the refrigerator before using it.
Variants
If you want, you can flavor the cream with maraschino or with lemon or orange zest.
Other recipes
If you want to see other types of recipes you can return to HOME.
