The mascarpone chantilly cream is a delicate cream with which to decorate filled cakes, tarts, and various sweets, and it is incredibly simple!
The chantilly with mascarpone is a silky cream that we can use with a piping bag to decorate our desserts and cupcakes, also adding fresh fruit and edible flowers for a gourmet recipe.
It’s a cream without cooking, which is a particularly noteworthy feature this season and beyond!
CHANTILLY CREAM is undoubtedly one of the basic creams of pastry making, even at a European level.
Historically, we can date it to 1549 in Ferrara with Cristoforo di Messisburgo and in 1570 in Rome with the writings of Bartolomeo Scappi because both report the recipe with doses and ingredients.
All this refutes the news that made Chef François Vatel the official inventor of the preparation, but he is dated another 100 years in the future, so IMPOSSIBLE!
I leave you other delicious and no-cook cream recipes perfect for filling and decorating sweets and cakes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MASCARPONE CHANTILLY CREAM
- 12.35 oz mascarpone
- 1 pod vanilla
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
Tools
#ADV
- Mixers
- Piping Bags
- Food Scales
Steps
1) Recipe faster than fast, so…
2) Assuming that the ingredients must be cold, very cold from the refrigerator, to prepare the vanilla-flavored cream, just place the mascarpone in the bowl of the stand mixer or a clean bowl and add the cream, whisk at medium speed.
3) I extract the seeds inside the vanilla pod with a knife and add them to the chantilly cream.
4) I also add the powdered sugar, completing the preparation, obtaining a delicious silky cream which should be placed in the fridge covered with plastic wrap until it’s time to use it in the best way for our desserts and cupcakes.
Enjoy your meal!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
Store the mascarpone chantilly cream for one day in the refrigerator and use it very quickly!
