The cream diplomatic, also called the chantilly cream to the Italian, is a perfect cream to fill the cakes, with a base of pastry cream and chantilly cream, usually in proportions of 1/3 and 2/3 approximately.
The recipe is simple, the base is a custard classic, to which, however, gives an extra touch by adding the whipped cream that makes it much more soft and fluffy.
The cream diplomatic is one of the creams longer used in fillings, pastry chef, and is characterized by softness and taste, often in patisseries, homegrown is called as chantilly cream, but this is a mistake on our own, the real whipped cream in fact is not so simple whipped cream with sugar and vanilla.
Whipped cream, often sweetened and flavored, we have the trace since the SIXTEENTH century, where it is reported, often as snow and milk, as well as in Italy there is a variant, with the addition of egg white, even in the England of the 1500’s, however the original recipe is attributed to Francois Vatel in the SEVENTEENTH century, the chef at the service of Nicolas Fouquet, French politician, we find a testimonianzain a paper he wrote in 1784, the baroness of Oberkirch, which indicates Vatel as the inventor of a cream from the inimitable lightness, without a doubt, among the best used for filling and decorating cakes, renamed then to Chantilly in honour of the Castle of Chantilly, owned by the powerful family of Montmorency, he became famous at the time of the reign of Louis XIV of France to be the official residence of the princes of Condé, headed by Louis, Grand Condé, one of the key characters of the period of the Rebellion, a movement of revolt and the opposition of the Parliament of Paris, against cardinal Mazarin in 1648.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
- 200 ml fresh Cream
- 2 egg Yolks
- 50 g caster Sugar
- 15 g Flour 00
- 20 g icing Sugar
- The peel of a lemon bio
To prepare the recipe cream diplomatic first of all, place in a saucepan the milk with the peel of the lemon which warm yourself up, until an instant before the boiling point, and in another the eggs with the sugar that sbatterete with the whip.
To the mixture of eggs and sugar, when it became light and fluffy, add sifted flour and continue to mix.
At this point add slowly the hot milk in the other saucepan, continuing to stir quickly. Bring on the fire and keeping it as low as possible, stir continuously until it thickens the cream.
That is done pour it into a container, cover with cling film and wait for it to cool.
In the waiting, whip the cream with the icing sugar.
Finally, add the two creams, with movements from top to bottom until they are completely mixed.
The cream diplomatic is ready to be used to fill all of your sweet.
For the variant of the cream diplomatic without lemon, you can replace it with a vanilla bean.