Chantilly Cream Recipe

If I say “Chantilly cream” what comes to your mind? A cream that is well suited for filling cakes, of course. But what is it made of? You know, many of us (including me!) Tend to confuse diplomatic cream with chantilly cream: while diplomatic cream is prepared with custard and whipped cream, chantilly is simple cream flavored with vanilla and slightly sweetened with powdered sugar, but let's get to know it more closely!

Video of the Recipe

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Identity Card of the Recipe

• 27 KCal Calories per serving

• Ingrediants

  • 500 ml of fresh cream
  • 1 sachet of vanillin
  • 80 g of powdered sugar

  Materials Needed

  • Electric hand mixer with steel whisks
  • Container preferably in steel
  • Sieve

  Preparation

  Preparing Chantilly cream is very quick and easy. However, to obtain an optimal result, it is recommended to follow some important precautions:

  • Working the fresh cream at low temperatures: for this purpose, it is advisable to put the container and the whips in the fridge before use.
  • The cream must be very cold.
  • The cream should not be whipped for too long: you risk driving it crazy and getting butter (watch the video on the preparation of HOME MADE BUTTER).
  1. Let the container and the whisks cool in the fridge for at least half an hour before use.
  2. Pour the cold cream into the equally cold container, and operate the electric whisk. Add vanillin or vanilla flavoring and slowly sifted icing sugar.

  Did you know that
  Those who wish can also use the vanilla bean. In this case, however, after having scraped the seeds of the pod, it is necessary to leave it all to macerate for 8-10 hours: in this way, the cream will become pleasantly aromatic. After the necessary time, filter everything and proceed as described.

  3. Whip the cream at moderate speed for 3-4 minutes.
  4. Chantilly cream is ready to fill sweets and cream puffs or to be mixed with other pastry creams.

  Alice's comment - PersonalCooker

  Yes, making Chantilly cream is very simple, I realize! But now we have understood the difference with the diplomatic cream and we will no longer confuse these 2 sweet sauces so popular in pastry !! (Run to consult the video recipe of the diplomatic cake!) I propose you to mix the Chantilly cream with the chocolate custard: a real delight that is well suited for filling rustic cakes such as hazelnut cake!

  Nutritional values ​​and Health Comment on the recipe

  The Chantilly Cream is a pastry base; it is a filling or a coating very rich in fats (especially saturated) and with a considerable amount of simple sugars.
  Chantilly Cream is remarkably caloric and rich in cholesterol. All these characteristics make it unsuitable for the diet of the overweight subject, the hypercholesterolemic subject and the type 2 diabetic. Being a pastry base NOT to be consumed individually, it is not possible to establish a recommendable average portion.