Chantilly cream from the French city Chantilly is a lightly sweetened whipped cream and scented with vanilla. The original recipe is due to François Vatel, in the 17th century. In certain countries (notably New Zealand) it is not necessarily sweetened or perfumed.
Chantilly cream is very present in the preparation of desserts and cakes, and its recipe is simple to prepare, resulting in a smooth and delicious cream.
Summary
[ hide ]
- 1 Classic Chantilly Cream Recipe
- 2 Ingredients
- 3 Preparation of classic chantilly cream
- 4 Procedure
- 5 Ingredients
- 6 Preparation
- 7 Sources
Chantilly cream classic recipe
Chantilly cream is used to decorate, to fill biscuits , as an accompaniment to a dessert and many other uses. While there are many variations to make cream chantilly, this note we will see a classic and simple recipe.
Ingredients
- 250 gr of milk cream.
- 3 tablespoons of powdered sugar (impalpable).
- A few drops of vanilla essence or liquor(optional).
Preparation of classic chantilly cream
First of all, it is important to note that the cream must be cold, as well as the elements to beat it, such as the container and beaters.
Process
Put the cream in a bowl and beat with an electric mixer or by hand, until you get a creamy, airy and firm consistency. This will take around 3 minutes (15 minutes beating by hand). Once this point is reached, add the sugar , without stopping to beat, and then the essence to give it flavor and aroma, for about 2 or 3 more minutes (5 by hand). The traditional recipe indicates vanilla essence, although you can use other essences, liqueur drinks or the like, if you wish.
- It is important not to beat more than necessary since the cream could be cut.
Once finished, the chantilly cream can be kept for 6 months in the freezer, although when defrosting it can lose its consistency.
- This cream is basic in baking, it is very easy to prepare and has multiple uses.
Ingredients
- ½ liter of milk cream
- 50 grs. of powdered sugaror confectioners
- Vanilla to taste
Preparation
Freeze the milk cream preferably one day before preparing the chantilly cream. Place the milk cream in a bowl or bowl and proceed to beat with an electric mixer if possible, do it slowly, until it begins to assemble or take shape, then add the powdered sugar, previously sifted or sifted and the vanilla. Increase the speed until it is hard enough and does not fall off the mixer, lower the speed, since if you beat too much you can cut and turn butter.
You can flavor the cream with some fruit essence, it can be, for example, strawberries (you don’t put vanilla on it anymore) and color it with red food coloring, just a few drops, you can also do it by adding a little cocoa powder and There will be a delicious chocolate chantilly cream.
