Italian Chantilly Cream or Diplomat Cream is a basic pastry preparation made of custard and whipped cream. Also known as ‘diplomat cream’, the ‘Italian chantilly’ is quite different from the classic ‘chantilly cream’, which is simply sweetened whipped cream flavored with vanilla.
I have already prepared the custard with only yolks and the custard with 2 whole eggs, but this chantilly is my favorite cream. It has a delicate taste and is perfect for filling cream puffs or cakes. It’s also ideal for serving in small cups with a sprinkle of dark chocolate or accompanied by berries for a quick dessert.
To prepare it, you’ll just need to make the custard and, when it’s well chilled, simply combine it with whipped cream. You’ll get a smooth and silky Italian chantilly cream, with a delicate taste you can use as you like.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup sugar
- Half pod vanilla
- 2 1/2 tbsps cornstarch
- 3/4 cup heavy cream
Tools
- Mixer
Steps for Italian Chantilly Cream or Diplomat Cream
First, pour the milk into a saucepan, add about half of the sugar, and the half vanilla pod split lengthwise, so all the seeds will come out.
While the milk is heating, take a bowl, crack in the egg yolks, add the cornstarch and the remaining sugar, then mix until you get a creamy mixture.
When the milk boils, pour it into the bowl with the eggs, mix quickly and put everything back in the saucepan. Cook the cream on low heat, stirring with a spatula until it thickens, then turn off the heat.
At this point, the cream is ready: remove the vanilla pod and pour it into a bowl. Cover the cream with cling film in contact and let it cool completely before proceeding with the recipe.
When the cream is well chilled, mix it well with a whisk, whip the cream and combine them together. Gently mix the two mixtures with a spatula and here is the Italian chantilly cream ready.
