1,543 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chantilly cream

Name: Chantilly cream
Prep time: 18 min
Total time: 18 min
Yield: 400 ml
Cuisine: French
Ingredients: 200 ml liquid cream; 20 g vanilla sugar

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.

688 K 4.2/5 (55 reviews)

20 min.

Easy

1.35 €

400 ml

2 Ingredients

Last modified on: September 17^th 2013

For 400 ml, you will need:

1 200 ml liquid cream
2 20 g vanilla sugar
Total weight: 220 grams

Times for this recipe

Preparation: 3 min.

Resting: 15 min.

All in all: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

Keeping: Bad conservation for Chantilly, must be used faster.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	6 RDI=2 %	110 RDI=10 %	60 RDI=9 %	670 RDI=30 %	2,820 RDI: 30 %
Per 100 g	2 RDI=1 %	50 RDI=5 %	30 RDI=4 %	310 RDI=20 %	1,280 RDI: 20 %

Possible allergens in this recipe: milk

How much will it cost?

For 400 ml : 1.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 31

Viennese chocolate cups

A Viennese-style hot chocolate comes topped with whipped cream. This more sophisticated dessert version is based on a thickened chocolate cream with a piped rosette of Chantilly cream on top.
42 K 35 min.

Rice pudding with chestnuts and poached pears

A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
31 K 1 hour 30 min.

Strawberries in a thyme and lemon-flavoured red wine reduction

Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
64 K 1 hour 25 min.

Chouquettes

Chouquettes are small choux puffs with sugar crystals on the top. They are usually eaten plain, but can also be filled with a variety of things: cream, fruit, chocolate... whatever you like.
237 K4.8 1 hour 25 min.

Strawberries with mint and cream

Minty confectioner's custard, diced strawberries and whipped cream.
257 K5 1 hour 30 min.

This recipe uses (among others)

Liquid cream

Like these other recipes: Creamy spinach and potato gratin, Polenta with spinach and soft-poached egg, Flamiche, Pork and mushroom duo, Sautéed pork with mushrooms in a cream sauce., ... See them all 171

Vanilla sugar

You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Bounty-style tart for Alison, Clementine sorbet, Chocolate cake, Diamond biscuits, ... See them all 84

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017436 K3.5 15 min.

Tarte Bourdaloue

This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.

November 22^th 202354 K 1 hour 2 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.