The chantilly cream recipe, its history and the recipes we have prepared with this jewel of French pastry
The chantilly cream recipe debuted in 1660 to gently close a banquet offered by Nicolas Fouquet, superintendent of finance during the reign of Louis XIV. For that occasion, his cook François Vatel devised a dessert, simple and ingenious: whipped the fresh cream with the sugar in an airy and very light cream, with a delicious taste … voilà la chantilly! It was such a success, a worthy seal of the magnificent feast, that the king, jealous of the powerful host, put him under arrest, while Vatel it passed into the service of Prince Condé, at the castle of Chantilly, who gave the name to the cream. Simply sweetened or flavored, whipped cream is used to stuff soft cakes, pastries and meringues. Not only sweet, the chantilly it is also a savory sauce made with mayonnaise and whipped cream (to be added just before serving, as it tends to separate). It is excellent with asparagus, lukewarm or hot. It is sometimes called chantilly la mousseline, prepared with hollandaise sauce and whipped cream, for boiled fish, asparagus, thistles or other boiled vegetables
The chantilly cream recipe
Chantilly cream ingredients
500 ml fresh cream – 100 g icing sugar – a vanilla bean
How to make chantilly cream
Pour the cold cream into a previously cooled container, add the seeds of the fresh vanilla and start whipping with the electric whisk. When it is half whipped, add the sifted icing sugar and continue whipping until it is ready.
Do not confuse chantilly cream and diplomatic cream
Many prepare chantilly cream with whipped cream and custard, but it is a mistake. This is in fact the famous diplomatic cream, to be enriched also for some preparations with perfumed liqueurs such as Maraschino.
Our recipes with chantilly cream
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