Today, a sweet recipe: Italian chantilly cream.
A soft and delicious cream perfect to enjoy by the spoonful, perhaps accompanied by some delicious hazelnut cookies but also excellent for filling our desserts, spreading inside a sponge cake roll, filling cream puffs, or some delicious St. Joseph’s zeppole.
The Italian chantilly cream, also called crema diplomatica, should not be confused with French chantilly cream because the Italian version is made with custard and whipped cream while the French version is prepared with whipped cream, powdered sugar, and vanilla. As you can see, they are two quite different preparations but both very, very good. Additionally, some people use gelatin inside to stabilize it and make it better for cake decorations.
Like all recipes, there are different schools of thought for the crema diplomatica, and the differences lie in the proportions of custard and whipped cream to combine. I confess that I prefer it softer, so I prepare it with more whipped cream, using the same amount of cream and whipped cream.
To prepare the custard, we will only use the yolks, but remember not to throw away the egg whites, as we can use them to make a soft angel cake or a delicious egg white cake.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 500 g
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Italian Chantilly Cream
- 1 cup cup milk
- 6 tbsp tbsp sugar
- 1.2 tbsp tbsp potato starch
- 1.3 tbsp tbsp all-purpose flour
- 3 egg yolks
- 2 lemons (small, zest)
- 1 cup cup heavy cream
Tools
- 1 Scale
- 1 Stand Mixer
- 1 Saucepan
- 1 Whisk
- 1 Bowl
- 1 Peeler
- 1 Spatula
Let’s Make Italian Chantilly Cream Together
Take the lemons, wash them thoroughly, and then remove the zest with a peeler, being careful not to include the white part. In a saucepan, pour the milk, add the lemon zest, and let it warm.
Meanwhile, in a bowl, place the egg yolks with the sugar and start working them with a hand whisk until you obtain a frothy and homogenous mixture, then add the sifted potato starch and flour and mix again.
Take the warm milk and pour it into the bowl of eggs, mixing with the whisk until you obtain a homogenous and smooth mixture without lumps, then pour the mixture back into the saucepan and bring it back to the heat.
Let it cook over low heat for about 15 minutes and until the cream thickens. Transfer the cream to a bowl, cover it with plastic wrap directly in contact, and let it cool down.
Meanwhile, as the custard cools, pour the heavy cream into the mixing bowl of a stand mixer and turn it on, letting the machine work until the cream is semi-whipped.
Take the cooled custard, remove the lemon zest, and mix quickly. Then add a couple of tablespoons of whipped cream and mix quickly to soften the mixture. At this point, gently fold in the remaining whipped cream, a little at a time, mixing gently with a spatula using upward movements.
A Curly Girl Recommends
Italian chantilly cream keeps well in the fridge for up to three days, tightly sealed in an airtight container with plastic wrap directly in contact. With this quantity, you will get 500 grams of chantilly cream, enough to fill a cake of about 22 cm in diameter.
FAQ (Questions and Answers)
How can I get Italian chantilly cream for decorating?
If you need a firmer Italian chantilly cream for making decorations, I recommend adding 2 grams of gelatin, soaking it in cold water, squeezing it, and dissolving it in a couple of tablespoons of custard heated up, then adding this mixture to the rest of the chantilly.
