Chantilly Cream is simply whipped cream with powdered sugar and vanilla flavoring. It’s a simple and quick recipe, ideal for filling cakes and pastries but also excellent for accompanying classic strawberries and cream.
Did you know that the cream was invented in the eighteenth century at the court of the King of France? It is said that the cook Francois Vatel prepared it for a banquet at the Chantilly Castle in Picardy.
The cook, having run out of eggs, made this cream for the cake filling using only cream and sugar. The King and the guests appreciated this sweet and soft cream tremendously, asking for the name of this new preparation. So, the cook promptly replied: it is chantilly cream!
Let’s discover it together👇👇👇
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: French
Chantilly Cream Ingredients
- 1 cup fresh liquid cream
- 1/4 cup powdered sugar
- 1 bean vanilla (seeds)
Tools
- Whisk Electric
Chantilly Cream Preparation
Before starting the recipe, I put a bowl and the whisks in the freezer for at least an hour. After the cooling time, pour the cream and the vanilla seeds into the bowl. I recommend using a tall and narrow bowl to avoid too many splashes. Then with the electric whisks at low speed, I start whipping the cream, slowly adding the powdered sugar.
Well, the cream is ready when turning the bowl upside down, the cream does not flow.
Then gently fold in the pastry cream, mixing from top to bottom. Our cream is ready.
Storage
The cream can be stored in the refrigerator for no more than an hour; otherwise, it will deflate and can no longer be used. So my advice is to prepare it just before use so that it’s not only fresh but also more compact and perfect for use.
Advice
The cream is excellent for filling cream puffs, cakes, or decorating them. Or it can be enjoyed alone😋😋 or with fresh seasonal fruit, it’s a real treat.
Here is the recipe for the strawberry roll made with chantilly cream, try it, it’s a real delicacy and in summer it’s a fresh recipe!
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