The diplomatic cream is the recipe that tells the story of a delicious marriage between whipped cream and pastry cream, perfect for filling cakes or enjoying with cookies. We can flavor it with vanilla, orange, lemon, or rum depending on our tastes or the intended use. The diplomats are the dessert for them (desserts filled with this cream between layers of puff pastry and sponge cake and garnished with powdered sugar), but we can obviously serve it also as a spoon dessert or accompany it with fruits or dry pastries as in the case of the pistachio diplomatic cup. Let’s get to work and see together the diplomatic cream recipe.
OTHER CREAMS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the diplomatic cream
- 4 egg yolks
- 2 cups fresh milk
- 1/3 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 3/4 cup heavy whipping cream
Tools
This post contains affiliate links
- Saucepan
- Hand Whisks
- Electric Whisks
Preparation
Heat 1 3/4 cups of milk. Break the eggs and separate the yolks from the whites. We will only need the yolks; with the whites, we can make cat’s tongue biscuits or meringues. Mix the yolks with the sugar, flour, and the remaining milk.
Pour the mixture into the milk and, constantly stirring, cook until the mixture thickens. Let it cool covered with film wrap (without PVC) and place in the fridge. The cream must be very cold. Whip the cream, which must be very cold to whip well.
Gently fold the whipped cream into the pastry cream, mixing delicately from bottom to top to avoid deflating the cream. Place in the fridge until ready to serve.
Storage
The diplomatic cream keeps for two or three days in the refrigerator.
