The diplomatic cream, also known as Italian chantilly, is a cream obtained from the union of pastry cream and chantilly cream in proportions 1/3 and 2/3. It is used to fill cakes, or simply enjoyed as a spoon dessert, where it can be paired with fresh seasonal fruit such as “strawberries and Italian chantilly“. The word “diplomatic” derives from the Greek diploma, meaning ‘something doubled’. From here also derives the famous Diplomatic cake, formed by layers of puff pastry and sponge cake, filled with diplomatic cream. I also recommend the Chantilly Cake filled with classic Italian chantilly cream and the chocolate variant, or the gluten and lactose-free Mimosa Cake, but also the classic Mimosa Cake.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole milk
- 2/3 cup sugar
- 5 egg yolks
- 3 tbsps cornstarch
- 3 tbsps rice starch
- 1 vanilla bean
- 1 lemon
- 1 pinch salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 vanilla bean
Tools
- 1 Knife
- 1 Whisk
- 1 Mixer
- 2 Bowls
- 1 Pot
Steps
Split the vanilla bean in half and use a small knife to extract the seeds inside.
Pour the milk into a pot with the lemon peel and vanilla bean, bring to the stove, and heat on low until it boils.
Put the vanilla seeds with the egg yolks and sugar in a bowl and whisk well.
Add the starches and the pinch of salt.
Pour the cream into the hot milk and mix with a whisk.
Cook, always stirring, for about 5 minutes over low heat.
Remove from heat and pour into a cold bowl.
Cover with cling film in contact and cool quickly in ice water, then transfer to the fridge for at least 3 hours.Pour the cream into a bowl with the powdered sugar and vanilla bean seeds.
Whip with an 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 bowl of cream and mix with a whisk to temper the mixture and make it homogeneous.
Then add 1/3 of the cream, but mix with a spatula with movements from bottom to top to not deflate it.
Once incorporated, add the remaining with the same method.
Store in the refrigerator covered with cling film in contact until use.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they do not contain gluten contamination.
Advice
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 obtain, 1/3 or 2/3 of cream. With 1/3 cream, the diplomatic cream will be denser, while with 2/3 it will be lighter.
FAQ (Questions and Answers)
Can I make the diplomatic cream lactose-free and gluten-free?
Yes, of course, you can use lactose-free or completely plant-based products in the same quantities as indicated 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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