Today I prepared the diplomat cream spoon dessert recipe, which I always mistakenly thought was Chantilly, while in reality, Diplomat Cream is created by combining Chantilly Cream with Pastry Cream and generally the proportions are 1/3 and 2/3 respectively.
According to some texts, chantilly cream is a pastry base created in 1691 by the French chef Francoise Vatel; as the head of catering at the court of Louis XIV, he formulated the first chantilly cream by combining fresh cream with powdered sugar and vanilla bean.
In Italy, this preparation often acquires the name of flavored whipped cream, while chantilly cream is intended as a more complex base, resulting from the combination of pastry cream and whipped cream all flavored with vanilla, so let’s say I feel in good company eh eh!
The cream, whatever we decide to call it, is delicious, perfect for fillings and for a delicious snack, with cookies and various biscuits and it’s absolutely worth remaking!
I leave you the recipe for the MICROWAVE PASTRY CREAM (READ THIS ARTICLE) AND ALSO THE RECIPE FOR THE PASTRY CREAM OF MASTER KNAM IN THIS ARTICLE…
ON THE BLOG there are MANY CREAM RECIPES and I suggest:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 cup milk
- 3 egg yolks
- 3 tbsp flour (or cornstarch)
- 6 tbsp sugar
- 1 cup whipped cream
- 1/4 cup powdered sugar
- 1/2 bean vanilla
Tools
#ADV
- Pans
- Spoons
Steps
1) In a bowl, mix the yolks with the sugar until they become frothy, then add the sifted flour and subsequently the warm milk flavored with vanilla.
2) Continue mixing on low heat with a hand whisk or a spoon and continue cooking until the cream thickens.
3) When the cream is thick but fluid and soft, turn off the heat and let the pastry cream cool, covering with plastic wrap in direct contact with the sweet cream.
4) Once cooled, combine it with upward movements with the whipped cream and… voilà, here’s the diplomat cream spoon dessert recipe!
ENJOY YOUR MEAL!
Annalisa
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Annalisa says …
1) We can also flavor the pastry cream with the zest of an organic or untreated lemon or we can combine the two fragrances together, so both vanilla and lemon.
2) Raspberries filled as much as possible with this thick sauce, coulis, confit or however I can call it are HEAVENLY! I LOVE raspberries and filled like this …. well, try them and let me know!
