Filling Creams Recipes

Cantilly Cream Recipe

Chantilly cream or crème Chantilly is a sweetened whipped cream, sometimes vanilla-flavoured.

It is said to have been invented by François Vatel, maître d'hôtel at the Château de Chantilly in the 17th century.

It is used in pastry both for its taste and as a decoration. Ice cream is also frequently served with Chantilly.

 

Ingredients:

Yield:

1 kg or 2 1/5 pounds

English 

Measures

Mise en Place

in Net

Ingredients

in Net

Sweet Cream 35% Fat

1 8/9

pounds

857

gr.

85.70%

Icing Sugar

5

ounces

140

gr.

14%

Vanille

1

dash

3

gr.

0.30%

Total

 

 

1000

gr.

100%

If required

 

 

 

 

 

Natural Gelatine

 

 

8

grs

 

Method of Preparation:

  • Weigh the ingredients very well.

  • Place the cream in a bowl of stainless steel or inside the container from the blender.

  • Whisk gently to start with a baloon beater. Preferably on a container with ice and water.

  • Accelerating beaten cream when the volume starts to mount up

  • Add icing sugar and vanilla.

  • Hydrate and melt the grenetina. Quit hot

  • Add to cream with care.

  • Stay in Refrigeration until use

Equipment and utensils to prepare the recipe

Worktable

Scale

Inox Whisk or electric mixer with ballon atachment

Refrigeration

Inox Bowls

 Rubber Spatule

 

Do not exceed whipping cream because its becomes butter

Chantilly cream can be sweetened with syrup or with Italian meringue and tie with a stabilizer

Mount up  is recommended at the last minute and save cold.

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