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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.
686 K 4.2/5 (55 reviews)
20 min.
Easy
1.35 €
400 ml
2 IngredientsLast modified on: September 17th 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.
If you start now, at , you will finish around : ?.Change start time
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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.
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.
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.
How much will it cost?
- For 400 ml : 1.35 €
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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
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.
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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.
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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.
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Mini Mont-Blanc choux puffs
These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.
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Strawberries with mint and cream
Minty confectioner's custard, diced strawberries and whipped cream.
256 K5 1 hour 30 min.
This recipe uses (among others)
Liquid cream
Like these other recipes: Turnip and sesame puree (tahina) soup, Pasta with mustard-cream sauce, Broccoli savoury custard, Mushrooms on toast, French style, Pear and chocolate tart with a hint of mint, ... See them all 171
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Clementine sorbet, Jam doughnuts, Apple and almond gratin, Toasted almond cake, Eton mess, ... See them all 83
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