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Diplomat Cream is a delicious pastry preparation that is fundamental in Italian pastry-making. Its name comes from the homonymous Diplomatic Cake. Diplomat Cream is created by combining Italian Pastry Cream (Crema Pasticcera) and Chantilly Cream.
You can create several variations of Diplomat Cream by adjusting the proportions between Pastry Cream and Chantilly Cream, which are typically combined in a ratio of 1/2 to 2/3 respectively.
Diplomat Cream can be enjoyed simply as a dessert served with a spoon or used as a filling for many desserts such as Cream Puffs, Millefeuille with Diplomat Cream, Chocolate Chips and Strawberries, and many others.
Ingredients
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Instructions
To prepare the Diplomat Cream (Crema Diplomatica), start by making the Pastry Cream (Crema Pasticcera). Heat the milk with the seeds from half a vanilla pod. In a bowl, whisk the egg yolks and sugar until you get a fluffy mixture. Then add the sifted flour to the egg and sugar mixture, stirring carefully to avoid lumps. While continuously stirring, slowly pour in the hot milk.
Put the mixture on the heat, stirring constantly until it comes to a boil. Then lower the heat and let it simmer for 3-4 minutes. Pour the cream into a bowl and cover it with plastic wrap, making sure it touches the surface of the cream to prevent a skin from forming while it cools.
Once the pastry cream has cooled, prepare the Chantilly Cream: in a bowl, whip the heavy cream using an electric mixer or stand mixer. Add the sifted powdered sugar, folding it in from bottom to top. To create the perfect Diplomat Cream, gently fold the freshly prepared Chantilly Cream into the Pastry Cream, being careful not to deflate the mixture.
