Diplomat cream

Diplomat Cream or Diplomatic Cream in Italian is nothing more than a combination of the classic custard and Chantilly cream. A perfect cream for filling cakes or puffs that goes with almost any dessert imaginable.

diplomat cream

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time10 Minutes
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityEvergreen


For italian pastry cream

17 ounces milk
4.5 ounces sugar
5 yolks
0.88 ounces rice starch
0.88 ounces cornstarch
1 lemon (zest)
1 vanilla bean

For chantilly cream

8.8 ounces sour cream
2.11 ounces powdered cane sugar
1 vanilla bean


1 Pot
2 Bowls
1 Whip
1 Container


For chantilly cream

Whip the cream with the icing sugar and the seeds of the vanilla bean in a well cold bowl. .

For pastry cream

Open the vanilla and remove the internal seeds. Heat the milk with the lemon zest and the vanilla pod. Mix the vanilla seeds with the eggs and sugar with a whisk and mix until a white cream is obtained. Add the starches and a pinch of salt. Mix well to remove any lumps. Pour the egg cream into the hot milk and mix with a whisk. Bring cooking, stirring constantly. Remove from the heat and pour into a cold bowl. Cover with cling film and allow to cool

For diplomat cream

Incorporate the Chantilly cream with the pastry cream a little at a time. Mix gently with a spatula so as not to disassemble the Chantilly cream

diplomat cream

Cook’s tips

Diplomat cream can be stored in the refrigerator in a tightly closed container for 3 days.

The classic ratio for obtaining a light and delicious diplomat cream is 2: 1 between custard and whipped cream, but you can also play with other options according to your taste.

Recipe variations

For the chocolate custard after cooking and off the heat, add 7 ounces of dark chocolate.

For the coffee variant, add 1 tablespoon of espresso powder to the hot milk.

Recipes of desserts

Easy ricotta semifreddo


Cream and strawberry cake

diplomat cream

Do you like my recipes? Then stay up to date by following my Facebook page.

Also follow me on Pinterest.

5.0 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published. Required fields are marked *