How to Make Italian Diplomat Cream at Home
Craving a taste of Italy? Look no further than the luscious Diplomat Cream, or Italian Chantilly Cream. In this tutorial, you’ll discover the origins of this beloved Italian treat. You’ll learn about the essential ingredients that give Diplomat Cream its signature flavor and texture. Most importantly, you’ll master the step-by-step instructions to create this decadent dessert in your own kitchen. Get ready to impress your friends and family with your newfound Italian culinary skills. Let’s dive into the world of Italian Diplomat Cream!
What is Diplomat Cream?
Diplomat cream, also known as Italian Diplomat cream, is a luxurious and versatile pastry filling that combines the richness of pastry cream with the lightness of whipped cream. This delectable concoction is a staple in Italian desserts, adding a velvety texture and sophisticated flavor to various sweet treats.
Origins and Composition
Diplomat cream is a lighter version of the French pastry cream. Essentially, it consists of pastry cream combined with whipped cream or sweetened whipped cream (Crème Chantilly), and stabilized with gelatin. It is used in a similar manner to pastry cream but with a lighter consistency and flavor, for example as a filling for cream puffs, fruit tarts, or the popular Italian Torta Diplomatica cake.
In Italy, Diplomat cream (also called Italian Chantilly cream) is often prepared without gelatin, using 1/3 classic Crème Chantilly and 2/3 pastry cream.
Versatility in Desserts
You’ll find diplomat cream in an array of Italian pastries and desserts. Its smooth consistency makes it perfect for:
- Filling layer cakes
- Piping into cream puffs or éclairs
- Topping fresh fruit tarts
Learning how to make Diplomat cream at home opens up a world of dessert possibilities, allowing you to elevate your baking game with this classic Italian creation.
The History and Origins of Diplomat Cream
Diplomat cream, a beloved Italian dessert filling, has a rich history that’s as delightful as its taste. This luxurious cream, also known as “crema diplomatica” in Italian, is believed to have originated in the 19th century. Its name suggests a connection to diplomacy, possibly due to its refined nature and popularity among the upper classes.
The Italian diplomat cream recipe is a fusion of two classic dessert components: pastry cream and whipped cream. This combination creates a light, airy texture that’s both indulgent and refreshing. The addition of gelatin helps stabilize the mixture, allowing it to hold its shape when used as a filling or topping.
Evolution of the Recipe
Over time, variations of how to make diplomat cream have emerged. Some recipes incorporate liqueurs or fruit purees for added flavor, while others experiment with different ratios of pastry cream to whipped cream. Despite these variations, the essence of this dessert remains the same: a velvety, creamy delight that elevates any dessert it graces.
Today, this versatile cream is used in a variety of Italian pastries, from Torta Diplomatica cake to cream puffs, showcasing its enduring popularity in the world of desserts.
How to Make Delectable Homemade Diplomat Cream
Creating the perfect Italian Diplomat cream at home is easier than you might think. As I mentioned, there are various recipes for Diplomat Cream. Some use gelatin, while others do not. Others mix custard with unsweetened whipped cream, while still others use sweetened whipped cream. Some use equal parts pastry cream and whipped cream, while others use two-thirds pastry cream and one-third whipped cream. There are many recipes, and the one I propose today comes from a pastry chef friend. Here’s how to make this delectable treat in your own kitchen.
Diplomat Cream Ingredients
To make authentic diplomat cream, you’ll need:
- 500 ml milk (2 cups plus 1 tbsp)
- 7 egg yolks
- 35 g flour 00 or all-purpose flour (¼ cup)
- 35 g corn starch (¼ cup)
- 100 g granulated sugar (½ cup)
- 1 teaspoon vanilla extract or 1 vanilla pod
- A pinch of salt
- 250 g whipping cream (1 cup plus 1 tbsp)
- 20 g icing sugar (2 tbsp plus 2 tsp)
Prepare the Pastry Cream
Heat the milk in a saucepan. If using a vanilla bean, vertically slice the vanilla bean with a small knife and extract the inner seeds, then add them to the milk.
In a separate bowl, add egg yolks, sugar, flour, and cornstarch. Whisk well with a soft whisk to blend all the ingredients (1).
As soon as the milk reaches a simmer, pour it into the egg mixture a little at a time, continuing to whisk (2). Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (3). At this point, turn off the heat, add a pinch of salt and vanilla extract (if not using a vanilla bean), and mix well. The pastry cream is ready. Pour the mixture into a bowl (4) and cover it directly with plastic wrap. This will prevent a hard film from forming on the surface of the cream. Allow to cool to room temperature, then refrigerate for 5-6 or overnight.
Combine
Once the pastry cream has cooled, add heavy cream and icing sugar to a large bowl and whip (5) until stiff peaks form (6). Mix the cooled pastry cream with a soft spatula until it regains a thick consistency. Gently fold into the whipped cream (7), and your homemade diplomat cream is now complete and ready to use in your favorite Italian desserts (8).
Diplomat Cream Storage Instructions
Store the diplomat cream in an airtight container in the refrigerator for approximately 3 days. You can freeze the cream and, when needed, thaw it in the refrigerator before using.
Tips & Tricks
- To aromatize the diplomat cream, you can use maraschino, vermouth, rum, or any other liquor of your choice. Simply add a few tablespoons of the desired liquor to the cream mixture and stir well to incorporate.
- If you want to make the cream more firm, suitable for serving as a spoonable dessert, you will need to add a softened sheet of gelatin. First, soak the gelatin sheet in cold water for 5 minutes to soften it. Then, squeeze out any excess water. Next, whisk the softened gelatin into the warm pastry cream until fully dissolved and incorporated. This will help the cream set into a sliceable, spoonable consistency once chilled.
Once you have aromatized and/or thickened the cream to your desired taste and texture, you can use it as a filling for cakes, tarts, or serve it on its own topped with fresh fruit or shaved chocolate. The possibilities are endless for customizing this versatile Italian cream recipe.
How to Make Italian Diplomat Cream at Home
Ingredients
- 500 ml milk
- 7 egg yolks
- 35 g flour 00 or all-purpose flour
- 35 g corn starch
- 100 g granulated sugar
- 1 teaspoon vanilla extract or 1 vanilla pod
- A pinch of salt
- 250 g whipping cream
- 20 g icing sugar
Instructions
- Heat the milk in a saucepan. If using a vanilla bean, vertically slice the vanilla bean with a small knife and extract the inner seeds, then add them to the milk.
- In a separate bowl, add egg yolks, sugar, flour, and cornstarch. Whisk well with a soft whisk to blend all the ingredients.
- As soon as the milk reaches a simmer, pour it into the egg mixture a little at a time, continuing to whisk.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
- At this point, turn off the heat, add a pinch of salt and vanilla extract (if not using a vanilla bean), and mix well. The pastry cream is ready.
- Pour the mixture into a bowl and cover it directly with plastic wrap. This will prevent a hard film from forming on the surface of the cream. Allow to cool to room temperature, then refrigerate for 5–6 hours.
- Once the pastry cream has cooled, add heavy cream and icing sugar to a large bowl and whip until stiff peaks form. Mix the cooled pastry cream with a soft spatula until it regains a thick consistency.
- Gently fold into the whipped cream, and your homemade diplomat cream is now complete and ready to use in your favorite Italian desserts.
