Diplomatic Cream

Diplomatic cream is a classic of pastry that combines the lightness of chantilly cream with the creaminess of custard. Here is how to prepare it:

Ingredients

• 250 ml of whole milk
• 1 vanilla pod
• 3 egg yolks
• 75 g of granulated sugar
• 20 g of all-purpose flour
• 20 g of cornstarch (cornflour)
• 250 ml of fresh cream for desserts
• 30 g of powdered sugar

Preparation

1. Start by preparing the custard: heat the milk with the vanilla pod split lengthwise and its scraped seeds until it almost boils.
2. In a bowl, whisk the egg yolks with the granulated sugar until you get a light and frothy mixture. Add the sifted flour together with the cornstarch and mix well.
3. Remove the vanilla pod from the milk and slowly pour the hot milk over the yolk, sugar, flour, and cornstarch mixture, stirring continuously.
4. Transfer everything into a saucepan and cook over medium-low heat, continuing to stir, until the cream thickens and reaches a smooth and velvety consistency.
5. Transfer the custard to a bowl and cover it with cling film in contact to prevent a skin from forming on the surface. Let it cool completely at room temperature, then put it in the fridge.
6. When the custard is cold, whip the cream with the powdered sugar until you get a firm but not too stiff consistency.
7. Gently fold the whipped cream into the cold custard, stirring from bottom to top so as not to deflate the mixture. Your diplomatic cream is ready to be used in spoon desserts, cakes or puffs.

Curiosity

Diplomatic cream is a variation of the famous chantilly cream, which, according to legend, was invented by the famous French cook François Vatel in honor of the Prince of Condé. Over time, this cream has been adopted and adapted in various forms in numerous desserts of the international pastry tradition.