Name: Chantilly Cream
Prep time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 4 cups cups whole milk; 5 egg yolks; 1/2 cup cup sugar (or 5 tsp stevia or 1/2 cup erythritol); 1 tsp vanilla powdered sugar (Or powdered erythritol); 1 vanilla pods; 1/3 cup cup cornstarch (or rice flour or tapioca flour); 1 3/4 cups cups whipping cream, 35% fat; 1 packet vanillin; 1/4 cup cup powdered sugar (Or 1/4 cup powdered erythritol)

Traditional and Bimby recipe.

Chantilly cream is the ultimate cream in pastry.

Used as a filling for the most important and elegant cakes, it is also suitable for small pastry decorations, etc.

The Italian version is a diplomatic cream, made from pastry cream that gives it consistency and flavor, and whipped cream, which gives it softness.

While in the original French version it absolutely does not use pastry cream, so the cream is not suitable for decorations but only for fillings.

Ingredients

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4 cups cups whole milk
5 egg yolks
1/2 cup cup sugar (or 5 tsp stevia or 1/2 cup erythritol)
1 tsp vanilla powdered sugar (Or powdered erythritol)
1 vanilla pods
1/3 cup cup cornstarch (or rice flour or tapioca flour)
1 3/4 cups cups whipping cream, 35% fat
1 packet vanillin
1/4 cup cup powdered sugar (Or 1/4 cup powdered erythritol)

Chantilly Cream

Tools

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1 Pot
1 Plastic wrap
1 Hand whisk
1 Electric whisk
2 Bowls

Steps

Traditional recipe

Pastry cream.
In a saucepan, heat the milk with the scraped seeds from a vanilla pod and the pod itself, and the lemon peel without the white part. Bring to a boil.
Meanwhile, separately, using the whisks of an electric mixer or a stand mixer, beat the yolks and sugar until you obtain a fluffy and frothy mixture. Then add the cornstarch or rice if you are celiac, and continue to beat.
When the milk mixture starts to boil slowly, add the beaten eggs, pouring it over the milk, and wait for the first bubbles to appear on the surface.
At this point, remove the pot from the heat and quickly stir with a whisk. The cream will thicken immediately.
Transfer it to a wide and shallow dish, cover with plastic wrap in contact with the surface, and let it cool
While the pastry cream is cooling, place the whipping cream in the freezer for at least 30 minutes, and preferably also the bowl of your stand mixer or the container where you will whip the cream if you are using electric whisks.
Let’s whip the cream
Pour the cream together with the sugar and the vanillin, and whip until you obtain a cloud.
Take the pastry cream from the fridge,
and gradually add the whipped cream. With rotating movements from top to bottom, combine the 2 creams,
until you obtain a homogeneous mixture.
The Chantilly Cream is ready
Put the milk, yolks, sugar, vanilla sugar, cornstarch or rice in the bowl and cook: 7 min./194°F/speed 4.
Transfer the cream to a bowl, cover with plastic wrap, making it adhere to the surface, and let it cool
While the cream is cooling, put the cream and the bowl in the freezer for at least 30 minutes.
Position the butterfly. Put the cream and sugar in the bowl, whip at speed 3 until the desired consistency
Remove the butterfly and gently fold the whipped cream into the cold pastry cream with a spatula, using gentle movements from bottom to top.
Serve or use the Chantilly cream as required by the preparation.