And after the Italian Chantilly, here is the French Chantilly, which is of extreme simplicity and also quite indulgent!
They are both sweet creams suitable not only for filling cakes but perhaps even more so to be enjoyed as an accompaniment to cakes, from simple ones like Sponge Cake to more elaborate ones.
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FRENCH CHANTILLY CREAM
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.06 oz Powdered sugar
- 1 pod vanilla
- 1.06 cup Liquid fresh cream
Preparation of Italian Chantilly Cream Recipe
For this very simple sweet cream, it is essential to remember that every time you whip the cream, both the cream and all the tools must be very, very cold.
To the powdered sugar, add the seeds of the vanilla pod, and as the cream starts to whip, add them to the mixture.
Be careful not to overwhip the cream because it will end up separating, and you’ll have butter! Mix well and here it is ready, the French Chantilly!
Personally, I added it to a very simple fruit salad with clementines, blueberries, raspberries, apples, and bananas! Enjoy your meal with the French Chantilly!!!
Annalisa
Tips and Notes
On the blog, you can find other sweet creams such as:
Orange cream without butter, eggs, milk, and sugar,
Lemon cream,Milk and vanilla cream,
Coffee cream,Pastry cream by Master Knam,
Mascarpone and chocolate cream and…much more!
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