Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
636K 55 4.2
Last modified on: September 17th 2013
Keywords for this recipe:For 400 ml, you will need:
- 1
200 ml liquid cream - 2
20 g Vanilla sugar - Total weight: 220 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 3 min. | 15 min. | 18 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 15 min.
Pour 200 ml liquid cream into a bowl, add 20 g Vanilla sugar, mix well and put in the freezer for 15 minutes.
Stage 2
Maybe you'll see a ring of frozen cream all around the inside of the bowl; that's good news, meaning that your cream is at the right temperature.
Stage 3 - 3 min.
Remove bowl from the freezer and without delay, whip cream at high spped. It becomes firm in about 2 or 3 minutes, 5 minutes maximum.
Stage 4
Continue to whip until the cream is firm enough, not too much otherwise you will make butter.
Your Chantilly cream is ready.
Your Chantilly cream is ready.
Stage 5
Chantilly cream can be made with a gourmet whip, see how in this video.
Remarks
There's a well known little story which says that Vattel, chef to the prince of Condé, invented Chantilly cream for a party gave by his master for king Louis XIV. There is a lovely scene about it in the Roland Joffé movie "Vattel". It's well told, probably fictionalized, and quite hare-brained ("it's the sugar that makes the cream smooth").
Following the same ideas it is possible to make chocolate chantilly and foie gras chantilly.
Following the same ideas it is possible to make chocolate chantilly and foie gras chantilly.
Keeping
Bad conservation for Chantilly, must be used faster.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 611 Kcal or 2,558 Kj | 6 gr | 27 gr | 60 gr |
| 31 % | 2 % | 3 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 3 gr | 12 gr | 27 gr |
| 14 % | 1 % | 1 % | 4 % |
How much will it cost?
- For 400 ml : 1.33 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream.
87K3.8 3 hours 34 min.
Pear charlotte
A charlotte filled with pear mousse (made with whipped cream and pear coulis).
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Cranachan
Cranachan is a traditional Scottish dessert made with whipped cream, raspberries, rolled oats and whisky. In this recipe, the oats are made into a nougatine before being incorporated into the cream.
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Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
225K5 1 hour 30 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
50K3.8 1 hour 31 min.
Source
Home made.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Filet mignon with mustard and tarragon sauce, Eggs "en cocotte" with spinach, Two-cheese vegetable gratin, Broccoli savoury custard, Panna cotta, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Breton sablé biscuit dough, Dijonnaise pear cake, Gâteau Basque , Amiens macaroons, Bounty-style tart for Alison, ... All |
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