Diplomat Cream Recipe (Crema Diplomatica)

The Pastry Cream (Crema Pasticcera)

1. Beat the egg yolks with the sugar in a saucepan with a wooden spoon. Then add the sifted flour a little at a time.
2. Continue stirring for about 5 minutes until the mixture is blended. Then set aside.
3. Pour the milk into a saucepan. Flavor with vanilla or grated lemon zest to taste. Then put it on the heat and bring it to a boil. When the milk comes to a boil, remove it from the heat and slowly pour it into the mixture of sugar, eggs and flour. It's very important to keep stirring.
4. Return the saucepan to a very low heat and continue to stir. Simmer for about 3-4 minutes until the cream begins to thicken. It's very important that the cream DOES NOT BOIL.
5. When the custard is well thickened, pour it immediately into a cold container. It's very important to remove the cream from the hot saucepan as soon as possible to prevent it from continuing to cook.
6. While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This precaution will prevent the formation of a skin on the surface of the cream. The Italian pastry cream is ready! Allow to cool completely.

The Chantilly Cream

1. TIP: We recommend that you place the container and whisks in the refrigerator for an hour before use. Of course, the heavy cream must also be VERY cold.
2. Pour the heavy cream into a bowl and begin to whip with an electric whisk.
3. When it's almost whipped, add the sifted icing sugar and finish whipping. The cream should be smooth, shiny and not too stiff. PLEASE NOTE: Pay attention to the consistency of the whipped cream as it should still be soft and not too firm. This is to preserve the flavor of the heavy cream and avoid the aftertaste of butter.

Mix

1. Add the Chantilly Cream to the Pastry Cream a little at a time, mixing gently with a spatula or hand whisk.
2. You should get a smooth cream with a soft but consistent texture.