Go Back
Close-up of aerated pale ivory cream in a glass jar, showing smooth and matte texture. (Chantilly Cream Recipe)

Chantilly Cream Recipe: The Ultimate Velvety Italian Diplomat Cream

A rich and airy Chantilly Cream Recipe featuring a blend of thick pastry cream and whipped heavy cream. This Italian-style cream is perfectly aerated, pale ivory, and layered with crisp puff pastry flakes for a professional dessert.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Dessert, Topping
Cuisine: French, Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chantilly Components
  • 2 cups (480ml) Whole Milk
  • 4 large Egg Yolks
  • 1/2 cup (100g) Granulated Sugar
  • 3 tbsp (24g) Cornstarch
  • 2 tbsp (28g) Unsalted Butter Room temperature
  • 1 tsp (5ml) Vanilla Extract Clear extract preferred for ivory color
  • 1.5 cups (360ml) Heavy Whipping Cream Cold
  • 1 sheet Puff Pastry Baked and flaked

Equipment

  • 1 Medium Saucepan For heating milk
  • 1 Whisk For smooth tempering
  • 1 Hand Mixer To whip the heavy cream

Method
 

Prepare the Pastry Cream
  1. Heat 2 cups (480ml) milk in a saucepan until simmering. Do not boil.
  2. Whisk yolks, sugar, and cornstarch. Slowly drizzle in half the warm milk while whisking, then return the whole mixture to the saucepan.
  3. Cook over medium heat until thick and velvety. Whisk in butter and vanilla. Chill for 2 hours with plastic wrap touching the surface.
Aeration and Assembly
  1. Whip cold heavy cream to soft peaks until it has a matte, aerated look.
  2. Gently fold the whipped cream into the cold pastry cream until a pale ivory color is achieved.
  3. In clear glass jars, layer the Chantilly cream with crushed golden-brown puff pastry flakes.

Notes

Ensure the pastry cream is completely cold before folding in the whipped cream.
Use high-fat heavy cream (36%+) for the best stability and velvety texture.