Chantilly Cream is a delicious sweet basic preparation ! A great classic of French pastry , made of whipped cream with icing sugar and vanilla Soft , frothy , very fragrant , it is used to fill and decorate cakes and sponge cakes , Milliliter, make the classic Chantilly Cake , fill cream puffs , Profiteroles. make spoon desserts with fruit or chocolate, to garnish ice cream or hot chocolate. but also to make other preparations such as diplomatic cream , which is nothing other than custard with added Chantilly .
In short, an indispensable cornerstone , probably attributed to the pastry chef François Vatel, so called in honor of the Chantilly Castle in France. Here for you is the Chantilly Cream Recipe with all the Tricks and Secrets illustrated with step by step photos to make it at home to perfection , just like the one in the pastry shop !
Like any traditional preparation, there are small differences that can change the final result. In this case I give you the original recipe for the basic Chantilly Cream. Very easy and super fast , practically ready in 5 minutes ! But be careful not to make mistakes !
First of all, use fresh and very cold liquid cream (tradition dictates that you use milk cream and not vegetable cream ). The secret to an optimal result is in the ‘whipping’ which must not be too short , otherwise the mixture will be too liquid and wilted. nor too long , otherwise the cream will curdle and you will obtain a lumpy and dense cream , in which the fat part comes off , in two words: terrible ! Follow all my advice that you find in the procedure and you will obtain a perfect Chantilly Cream , firm , compact but at the same time soft and very light !
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Chantilly Cream Recipe
Chantilly Cream Recipe
Ingredients
500 ml of fresh cold liquid cream from the fridge
75 g of icing sugar
Vanilla (1/2 stick, flavoring, or 1 sachet)
How to make Chantilly cream
First of all, cut the vanilla in half, remove the seeds from the pod with a knife and insert them into the liquid cream, previously placed in a container with high edges.
Then add the icing sugar all at once and start whipping the mixture with the help of an electric whisk at medium-low speed . Be careful not to start at high speed, otherwise you will have difficulty understanding if the cream is curdling, so start at medium speed.
Slowly you will see the cream thicken, it should be silky, soft and increasingly firm but be careful not hard and lumpy. My advice is to stop a couple of times and check.
If you feel that the whisks are getting harder, stop or you risk curdling the cream and getting what is not good: a lumpy and not smooth cream!
Here is your Chantilly cream ready
Thank you. I tried another recipe that suggested to add gelatin half way through the whipping process to prevent the cream from deflating. I did and it didn’t get lumpy, but dense and greasy. Now I know why.