There Chantilly cream it is much loved for its softness and lightness that is completed with its delicate and captivating taste. In pastry it is widely used to stuff sponge cake, cream puffs, tartlets and tarts. There Salt & Pepper recipe is a variant of the classic Italian chantilly which, unlike the latter, mixes the custard with the sweetened whipped cream. The result is so delicious that chantilly cream of salt & pepper you can offer it as it is, in a cup with some meringue broken on the surface or simply spread on sweet canapés.

There chantilly cream of salt & pepper you can customize it as much as you like, both texture and taste. If you want to have a more balanced and soft taste, mix the two creams in equal parts; otherwise you can make one of the two creams prevail based on your personal tastes

For those more curious who want to try the differences between the three creams, to get the French chantilly cream, just mount the cold cream with icing sugar. While there Italian chantilly it is obtained by mixing only the whipped cream with the custard. Are you ready to taste?

How to prepare chantilly cream

1) Put fresh cream in the fridge to make it very cold. Pour the cream and 25 grams of vanilla icing sugar in a deep and capacious bowl, kept in the freezer for a few minutes. Whip the cream until stiff and turn off the mixer. Add the remaining powdered sugar, sifted, and mix it well with the whipped cream with electric whisk and add the cream until it is firm.

2) Add the cream cream a little at a time (or French chantilly), The custard, stirring gently with a spatula from bottom to top, being careful not to disassemble the cream chantilly (Italian).

Tips

How to serve the cream chantilly. Subdivide the cream in 4 dessert cups and enrich it by spreading some on the surface Meringue crumbled. Alternatively, leave it smooth and savor it, accompanying it to tasty sweet canapés or use it to fill tasty cakes

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