Chocup® Pistà with Italian Chantilly Cream

Step 1.
The night before preparing the cream, infuse the half vanilla bean in the milk to flavor it. In a small saucepan, combine the egg yolks with the sugar and mix well with a wooden spoon or electric whisk.

Continue mixing and add the sifted flour, avoiding lumps. Once well combined, gradually add the warm milk, continuing to stir.

Step 2.
Place the saucepan over medium-low heat. Once it reaches a boil, lower the heat and cook to your desired consistency (maximum 5-6 minutes).

Let the cream cool with plastic wrap touching the surface to prevent a skin from forming.

Step 3.
For diplomatic cream, you can use 1/3 whipped cream and 2/3 pastry cream (in this case, whip 250 grams of liquid cream) or equal parts of cream and pastry cream.

Whip the cold cream with an electric mixer and, when it is semi-whipped, add the sifted powdered sugar. Continue whipping until the cream has a fairly solid consistency (not too solid, or it will turn into butter).

Step 4.
Once the cream is well chilled, combine the two mixtures: add a little whipped cream to the pastry cream to soften it, then gently fold the whipped cream into the pastry cream in two or more additions, mixing from bottom to top to keep the mixture light and airy.

Your diplomatic or Italian Chantilly cream is ready to be piped into the Chocup®.