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.
580,1724.3/5 for 51 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.
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...

Keeping:

Bad conservation for Chantilly, must be used faster.

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?

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Individual charlottes with morello cherries
Individual charlottes with morello cherries

The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
162,408 15/5 for 13 ratings 4 hours 49 min.
Strawberry Charlotte
Strawberry Charlotte

This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.
111,6255/5 for 13 ratings 3 hours 9 min.
Strawberries with mint and cream
Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.
209,6885/5 for 13 ratings 1 hour 30 min.
Diplomat cream
Diplomat cream

Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a...
10,746 1 hour 47 min.
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche

This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
234,1193.8/5 for 18 ratings 2 hours 20 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: Creamy plum and pear clafoutis, Rosemary steamed fish, Creamy risotto with diced vegetables and flax seeds, Chicken Brussels pie, Sea bass with coriander cream en papillote, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Amiens macaroons, Apple Pie, Framboisier, Diamond biscuits, ... 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,...
255,801 714.6/5 for 46 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.
72,1794/5 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.
14,5733.8/5 for 10 ratings 46 min.
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
67,8044.3/5 for 18 ratings 1 hour 55 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
64,3284.2/5 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 2020-07-12)

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