Chantilly cream
A recipe from
cooking-ez.com659K4.2 September 17th 2013
For 400 ml, you will need:
Times:
Preparation | Resting | Start to finish |
---|
3 min. | 15 min. | 18 min. |
Step by step recipe
1 | Pour 200 ml liquid cream into a bowl, add 20 g Vanilla sugar, mix well and put in the freezer for 15 minutes. | ![Chantilly cream : etape 25 Chantilly cream : etape 25](/images/recettes/base/cremes_mousses/124-1.webp) |
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. | ![Chantilly cream : etape 25 Chantilly cream : etape 25](/images/recettes/base/cremes_mousses/124-2.webp) |
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. | ![Chantilly cream : etape 25 Chantilly cream : etape 25](/images/recettes/base/cremes_mousses/124-3.webp) |
4 | Continue to whip until the cream is firm enough, not too much otherwise you will make butter.
Your Chantilly cream is ready. | ![Chantilly cream : etape 25 Chantilly cream : etape 25](/images/recettes/base/cremes_mousses/124-4.webp) |
5 | Chantilly cream can be made with a gourmet whip, see how in this video. | ![Click to watch the video Click to watch the video](/images/clic-video-en.webp) |
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.
July 22th 2024.
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