Today I propose the chocolate diplomatic cream. The combination of pastry cream and chantilly cream in proportions 1/3 and 2/3 is called diplomatic cream or Italian chantilly. By adding dark chocolate to this, you obtain the chocolate diplomatic cream. It is used to fill cakes, or simply enjoyed as a spoon dessert. Try the Chantilly Cake filled with classic Italian chantilly cream and the chocolate variant. I made this chocolate diplomatic cream using the pastry cream recipe by Master I. Massari.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup cup whole milk
- 5 pcs egg yolks
- 1/4 cup cup sugar
- 3 tbsps tbsp cornstarch
- 1 vanilla pod
- 1 pinch salt
- 4 oz oz 70% dark chocolate
- 1 cup cup heavy cream
- 1/2 cup cup powdered sugar
- 1 vanilla pod
Tools
- 1 Knife
- 1 Mixer
- 2 Bowls
- 1 Whisk
- 1 Spatula
Steps
Coarsely chop the chocolate and place it in a bowl. Split the vanilla pod in half and scrape the seeds with a small knife.
Pour the milk into a saucepan with the vanilla pod, bring to the heat, and warm over low heat until it boils.
Place the vanilla seeds with the yolks and sugar in a bowl and mix well with a whisk.
Add the cornstarch and a pinch of salt.
Pour the cream into the hot milk and stir with a whisk.
Cook while stirring constantly, about 5 minutes over low heat.Pour the hot cream over the chopped chocolate and mix with a spatula.
Cover with plastic wrap in contact and cool quickly in ice and water, then transfer to the refrigerator for at least 3 hours.
Pour the cream into a bowl with the powdered sugar and the vanilla seeds.
Whip with the electric mixer at maximum speed, until the cream is shiny and semi-whipped.
Store in the fridge.Pour 1/3 of the semi-whipped cream into the chocolate cream bowl and mix with a whisk to temper the mixture and make it homogeneous.
Next, add 1/3 of the cream, but mix with a spatula with movements from the bottom up so as not to deflate it.
Once incorporated, add the rest using the same method.
Store in the refrigerator covered with plastic wrap in contact until ready to use.
ATTENTION: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
It keeps for up to 3 days in the refrigerator.
The proportions vary based on the amount of cream and the texture you want to achieve, 1/3 or 2/3 cream. With 1/3 cream the diplomatic cream will be denser, while with 2/3 it will be lighter.
FAQ (Frequently Asked Questions)
Can I prepare the diplomatic cream without lactose and gluten?
Yes, you can use lactose-free or fully vegetable products in the same quantities as in the recipe. I recommend using a plant-based drink without added sugars with soy or almond. For gluten-free, make sure the ingredients are allowed as per the Italian Celiac Association manual.
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