How do you make the heavenly diplomat cream? Simply by combining two of the most classic pastry creams! Custard cream + whipped cream = diplomat cream, which for some mysterious reason in Italy we call chantilly. It is glorious on its own or used as pie fillings or in trifles. Here's how to make it.
The recipe: Diplomat Cream
Ingredients:
For the custard:
1 cup whole milk
2 oz sugar
2 tbsp flour
2 egg yolks
Rind of an untreated lemon
For the whipped cream:
¾ cup fresh cream
3 tsp icing sugar
Half of a vanilla bean pod
Method:
As we stated previously, diplomat cream comes from the combination of two great classic pastry creams. Whipped cream and classic custard. To prepare it, let's start with the classic custard recipe.
First, make the custard: Heat the milk with the lemon peel and bring it to a boil. In the meantime, cream sugar and egg yolks in a bowl. Add sifted flour to the sugar and eggs and continue stirring until smooth. Pour in the hot milk (with the lemon rind removed), stirring well. Let cool to room temperature.
Then, make the whipped cream: Whip the cold cream with the vanilla seeds in a cooled container. Once half-whipped, add the icing sugar. Continuing blending with the help of an electric whisk until the desired result is achieved. The more you whip the cream, the lighter and airier it will be at the end.
After making sure the custard has cooled well, incorporate it into the whipped cream, folding it in with a spatula from top to bottom (to avoid losing volume).
Diplomat cream in desserts
Diplomat cream, or chantilly, is one of our favorite creams because it lends itself to so many sweet recipes and goes so well with many pastries. Ideal with shortcrust pastry, it also goes well with puff pastry and the more classic bases such as sponge cake. Perfect to stuff pastries such as cannoncini, puffs and tartlets. This cream is so good, we love it even on cakes!
The extra idea to get the maximum freshness from this cream? Combine it with berries, strawberries or kiwi fruit. Also very interesting is the combo with dark chocolate – even better if flavored with lemon or orange peel.
Diplomat cream is good on its own
Gourmands will love it served over pancakes, but you can also use it to accompany leavened cakes such as brioches, panettone, cookies or colomba cakes. The inspiration comes from eating, especially when it comes to single-portion cakes. A simple and impressive idea is to serve cups of alternating layers with wet sponge cake and your favorite liqueur, diplomat cream and sour cherries. A dive into the mythical 80s that we always love!