Diplomat Cream- Pairs great with my Bomboloni Recipe

Diplomat cream (which for some mysterious reason in Italy is mistakenly called “Chantilly”) is another famous variation made of pastry cream with gelatin and whipped cream (optionally a bit of liqueur).

I haven’t found a standard recipe for this cream: the amount of heavy cream depends on the desired lightness and use. A diplomat cream with a higher ratio of whipped cream to pastry cream will be perceived as lighter.

This diplomat cream can be used mainly as cake and tart filling: some notable examples are fresh fruit tarts, and napoleons, where diplomat cream is a great alternative to simple pastry cream.

Pastry cream

250mlMilk

15gGranulated sugar (for the milk)

1/2Vanilla bean

2Egg yolks

45gGranulated sugar (for the yolks)

18gCornstarch

15gUnsalted butter

3gGelatin (1.5 sheets)

Directions

Soften the gelatin in cold water for 10 minutes

Heat the milk with half of the sugar and the vanilla bean in a saucepan

In a bowl, whisk together the egg yolks, sugar and corn starch

When the milk is boiling, pour it in three times over the egg mixture through a strainer and mix every time to prevent the yolks from curdling

Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously

Allow the pastry cream to boil for 2 minutes then remove from the heat, add the diced butter and whisk again until it is fully incorporated

Squeeze and add the softened gelatin to the pastry cream

Pour the hot pastry cream in a large container

Cover the pastry cream with plastic wrap and store in the fridge

Whipped cream

150mlHeavy cream (cold, with 30%-35% fat)

Directions

Whip the cold heavy cream in a bowl on medium speed (if possible, refrigerate the bowl as well)

Take the pastry cream out of the fridge and whip it to make it "creamy" again

Incorporate one third of the whipped cream into the pastry cream at around 25°C.

Gently fold in the remaining whipped cream with an upward movement trying not to deflate the mixture. Refrigerate before using if the cream is not starting to set yet.

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