The diplomatic cream, also called Italian chantilly, is a cream obtained by combining pastry cream and chantilly cream in proportions of 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” comes from the Greek diploma, meaning ‘a doubled thing’. From this also comes the famous Diplomatic cake, made of layers of puff pastry and sponge cake filled with diplomatic cream. I also recommend the Chantilly Cake filled with classic Italian chantilly cream or the chocolate variant, the gluten-free and lactose-free Mimosa Cake, and the classic Mimosa Cake. Don’t miss the new version of the lemon Mimosa Cake, gluten-free and lactose-free!!!
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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 1/8 cups whole milk
- 2/3 cup granulated sugar
- 5 egg yolks
- 3 tbsp cornstarch
- 3 tbsp rice starch
- 1 vanilla bean
- 1 lemon
- 1 pinch salt
- 1 cup + 1 tbsp cup heavy cream (for whipping)
- 1/2 cup powdered (confectioners') sugar
- 1 vanilla bean
Tools
- 1 Knife
- 1 Whisk
- 1 Electric mixer
- 2 Bowls
- 1 Saucepan
Steps
Split the vanilla bean lengthwise and, using a small knife, scrape out the seeds.
Pour the milk into a saucepan with the lemon peel and the vanilla bean, place over low heat and heat until it reaches a boil.
Put the scraped vanilla seeds together with the egg yolks and sugar in a bowl and whisk well.
Add the starches and the pinch of salt.
Pour the egg mixture into the hot milk and whisk.
Cook while stirring constantly for about 5 minutes over low heat.
Remove from the heat and pour into a cold bowl.
Cover with plastic wrap directly on the surface and cool quickly in an ice bath, then transfer to the refrigerator for at least 3 hours.Pour the cream into a bowl with the powdered sugar and the seeds from the vanilla bean.
Whip with the electric mixer at high speed until the cream is glossy and semi-whipped.
Keep refrigerated.Pour 1/3 of the semi-whipped cream into the bowl with the pastry cream and whisk to loosen the mixture and make it homogeneous.
Then add another 1/3 of the cream, folding with a spatula from the bottom to the top so as not to deflate it.
Once incorporated, add the remaining cream using the same technique.
Keep refrigerated covered with plastic wrap directly on the surface until ready to use.
WARNING: consult the Italian Celiac Association handbook and carefully read ingredient labels to ensure there is no risk of gluten contamination.
Tips
Keeps up to 3 days in the refrigerator.
The proportions vary depending on the amount of cream and the desired texture, 1/3 or 2/3 cream. With 1/3 cream the diplomatic cream will be richer and denser, while with 2/3 it will be lighter.
FAQ (Questions and Answers)
Can I make diplomatic cream without lactose and gluten?
Yes, of course you can use lactose-free or fully plant-based products in the same quantities indicated in the recipe. I recommend using an unsweetened plant beverage such as soy or almond. For gluten-free, check that all ingredients are allowed according to the Italian Celiac Association handbook.
