Diplomatic cream: the simple recipe for a delicate and versatile cream

The Diplomatic cream is a basic pastry preparation. Very quick to make, it comes from the union of Cream with the whipped cream. Soft, frank and versatile, it is perfect for garnishing sweets, such as cream puffs, millefeuille or sponge cake, but also for serving as a dessert spoon, simply garnished with berries and chocolate chips. A delight that will conquer even the most demanding guests. Often confused with whipped cream – which in reality is only fresh whipped cream with added sugar – it is also called “Italian whipped cream”.

It is a preparation that takes its name from the cake of the same name composed of layers of puff pastry alternating with a sponge cake, of which it is itself the protagonist, but it lends itself perfectly to the filling of birthday cakes and sweets of all kinds. In the version offered here, the basic recipe is enriched with a few grams of jelly, to obtain an even firmer and more sustained cream after resting in the refrigerator.

For a different final scent, you can flavor the cream with Lemon peel or orange, with cinnamon powder or with Coffee; you can also add one to the ready-to-use cream hazelnut paste or pistachio butter with no added sugar. If you like chocolate, however, you can add 3 tablespoons of bitter cocoa sprinkled with crème fraîche, with icing sugar, then fold in the whipped cream. In any case, for an impeccable result, we advise you to mix delicately and with movements from bottom to top, to avoid disassembling the mixture. Find out how to prepare it by following our step-by-step instructions.

How to prepare diplomatic cream

Soak the gelatin sheets by immersing them in a bowl of cold water (1) for at least 10 minutes.

Meanwhile, separate the yolks from the whites and work the first in a saucepan with the sugar (2).

Also add the cornstarch (3) and mix well with a whisk.

Collect the milk in a kettle and add the vanilla bean seeds (4). Then put it on the heat and wait for it to boil.

Remove the milk from the heat and pour it slowly over the egg yolks worked with the sugar and starch (5).

Return the mixture to low heat and stir continuously (6).

Stir and cook until the cream is bound and thick (7). Turn off and set aside.

Take the gelatin to soak and wring it out well (8).

Then add it to the still very hot pastry cream (9) and mix with a whisk until completely dissolved.

At this point, take a baking dish that you have cooled in the freezer and pour in the custard (10).

Level the cream, cover it with a sheet of contact film (11) and wait for it to reach room temperature. Then let it cool in the refrigerator.

Collect the cold cream with the icing sugar and whip it (12), taking care to stop before it is too firm.

Transfer the cold custard to a bowl and mix vigorously with 1/3 of the cream (13).

Now add the rest of the cream with slow movements (14).

Store Diplomatic Cream in the refrigerator until you are ready to use it for your desserts (15).

Advice

The sour cream It will be half whipped and not too firm and firm. Be careful, then, to incorporate it delicately with a spatula, moving up and down, to avoid disassembling the mixture.

storage

Diplomatic cream can be stored in the refrigerator, covered with cling film, until 2-3 days.
Alternatively, you can freeze it for about 1 month.