Chantilly cream, one of my cake fillings, is generally used for filling birthday cakes, but also cream puffs, and you can use it however you need.
The calories mentioned above refer to the total amount of ingredients in the recipe. It certainly isn’t a low-calorie recipe, considering it also includes cream, but I assure you it’s really good!
It’s very simple to make, so let’s grab eggs, milk, vanilla, cream, sugar, and get to work.
Follow my recipe, and the filling will be a guaranteed success!
If you make this or other recipes from my blog, feel free to send me your photos, and I will post them on my Facebook page under your name.
Approx. 2305 total Kcal
- Difficulty: Easy
- Cost: Economic
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Slow Heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chantilly Cream
- 6 egg yolks
- 1 quart whole milk
- 4 tablespoons sugar
- 4 tablespoons cornstarch or flour
- 2 packets vanillin
- 10.6 oz Hoplà cream
Preparation of Chantilly Cream
Let’s prepare the chantilly cream by starting with a saucepan and adding the eggs, sugar, vanilla, and a little milk.
Place the saucepan on the gas over low heat and mix everything using a hand mixer; gradually add more milk until all is used, add the cornstarch or flour, and mix again.
Continue cooking, stirring with a wooden spoon, always in a clockwise direction.
The cream will be ready when bubbles appear, and stirring shows the bottom of the saucepan, indicating the cream’s thickness and that it’s at the right point.
After cooking, let it cool and store in the refrigerator for at least 1 hour before using, stirring occasionally.
To this vanilla custard, once cooled, whip the cream and add it to the previously prepared cream.
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