Tag: Chantilly

Claudio Vicina's orange chantilly cream recipe – Italian Cuisine

A delicate chantilly cream, which smells of orange. To be combined with the Easter dove for a starry dessert

On the occasion of Easter the starred chef Claudio Vicina, from the Casa Vicina Eataly Lingotto restaurant, offers a quick and simple recipe to create the orange-flavored chantilly sauce to pair with the Easter dove.
«Easter is a time when usually the whole family comes together and given the current situation, I thought of proposing an easily executable recipe that could be both an opportunity for a moment of leisure in the kitchen and an activity to involve the own children , comments the chef Claudio Vicina. "I chose this recipe because the basic ingredients are usually already present in our homes."

Ingredients

For the custard
500 g of milk
200 g of cream
7 egg yolks
200 g of sugar
50 g of flour

Method

Boil the cream for 10 minutes over low heat (add a vanilla stick to the pan with milk and cream)

For the chantilly cream

1 coffee spoon of ground cinnamon or vanilla (version for the little ones)
30 g of orange liqueur
150 g of semi-whipped cream
100 g of liquid cream
(ingredients to add to the previously prepared custard)

Method

Once the custard is at room temperature, add 150 g of semi-whipped cream, 30 g of orange liqueur. Alternatively, for the version dedicated to children, replace the liqueur with 1 coffee spoon of cinnamon or vanilla powder.
Then pour 100 g of liquid cream. Mix all the ingredients well and keep in the refrigerator until ready for use. Put the cream in the cups and serve as an accompaniment to the Easter dove.

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Chantilly Cream Recipe – Italian Cuisine – Italian Cuisine

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The chantilly cream recipe – Italian Cuisine

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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