Cooking-ez.com

1,010 easy and fully explained recipes, with 12,324 photos and 77 videos

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.
531,7114.4/5 for 47 ratings
Grade this recipe:

Last modified on: September 17th 2013

For 400 ml, you will need:

How long does it take?

Time required
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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Recipes which use this 5

Strawberry Verveine Tart
Strawberry Verveine Tart
Millefeuille
Millefeuille
Pavlova
Pavlova
Warm apple feuillantines
Warm apple feuillantines
Chouquettes
Chouquettes

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: Filet mignon with mustard and tarragon sauce, Smoky potato and potimarron gratin, Crème de foie gras, Chocolate sauce, Madras rice, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Half-cooked chocolate cake with raspberry coulis, Prune Far, Apple Batter Puddings, Strawberries with mint and cream, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

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

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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