Chantilly cream


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.
565,3144.4/5 for 48 ratings
Grade this recipe:

Last modified on: September 17th 2013

For 400 ml, you will need:

Change those ingredients for: 200 ml 400 ml 800 ml 1 litre 200 ml

How long does it take?

Time required for this recipe:
PreparationRestingStart to finish
3 min.15 min.18 min.
Keeping: Bad conservation for Chantilly, must be used faster.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Chantilly cream : Photo of step #1
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
Chantilly cream : Photo of step #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.
Chantilly cream : Photo of step #3
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
Chantilly cream : Photo of step #4
Continue to whip until the cream is firm enough, not too much otherwise you will make butter.

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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
611 Kcal or 2,558 Kj6 gr27 gr60 gr
31 %2 %3 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
278 Kcal or 1,164 Kj3 gr12 gr27 gr
14 %1 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

St Tropez tart
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.
61,1473.8/5 for 17 ratings 3 hours 34 min.
Coupe Augustin
Coupe Augustin

A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
50,0954.7/5 for 11 ratings 28 min.
Rum babas
Rum babas

Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
61,9493.8/5 for 17 ratings 3 hours 33 min.
Strawberry Verveine Tart
Strawberry Verveine Tart

This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
36,7933.8/5 for 17 ratings 1 hour 31 min.
Pear charlotte
Pear charlotte

A charlotte filled with pear mousse (made with whipped cream and pear coulis).
86,5224.1/5 for 18 ratings 13 hours 59 min.
See all recipes that use it

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Two-cheese vegetable gratin, Maroilles cheese quiche, Sauce Normande (for fish), Smoked eggs, Framboisier, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Yvetot Douillons, Crusty pistachio, almond and apricot flan, Flambéd bananas , Kouign-amann, ... All

Other recipes you may also like

[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
252,243 714.7/5 for 43 ratings 2 hours 38 min.
[Pear sorbet]
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
70,8954/5 for 11 ratings 54 min.
[Pink Reims biscuits]
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink.
13,1983.8/5 for 10 ratings 46 min.
[Caramelised apple pie]
Caramelised apple pie
Apple pie made with caramelised apples.
66,3304.3/5 for 18 ratings 1 hour 55 min.
[Gingerbread]
Gingerbread
Maybe this recipe will bring back memories.
63,1614.2/5 for 10 ratings 1 hour 4 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-12-08)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page