Italian Chantilly Cream

To prepare the Italian Chantilly Cream, first pour the milk into a saucepan, put it on the heat and bring it to a boil. Now take the sachet of vanilla and pour it into the saucepan, so that the milk absorbs the flavor of the vanilla.

In another bowl, work the yolks with the granulated sugar and the sifted flour. Mix everything until you have obtained a fluffy cream of a light color.

At this point, pour the milk in a thin stream into the mixture and blend everything well: then pour the cream obtained back into the saucepan and cook over low heat for about ten minutes. You have made the pastry cream.

Let the cream cool and transfer it to a container. Stir it every 5 minutes or so, to prevent a skin from forming on the surface and in the meantime start preparing the whipped cream.

Whip the cream with an electric whisk and gradually add the powdered sugar. When the pastry cream has cooled, you can add the whipped cream to it.

Mix the two mixtures very gently, so as not to deflate the cream; continue to mix until you get a soft and homogeneous cream.