Chantilly cream, or as the French call it crème chantilly, is a preparation based on whipped cream sweetened and flavored with vanilla or brandy. The basic recipe is simple, but there are many variations. In this article, three recipes will be proposed: classic chantilly cream, chocolate and vegan. When you master the whipping technique, preparing these recipes will be child's play, and you will get a cream as light as a feather.
Ingrediants
Classic Chantilly Cream
- 500 ml of full cream for desserts
- Milk
- 65-75 g of powdered sugar
- Vanilla extract
Chantilly Chocolate Cream
- 240 ml of full cream for desserts
- 56 g of Chocolate
- Sugar (optional)
Vegan Chantilly Cream
- 1 Can of Coconut Milk
- 2 Spoons of Powdered Sugar
- 1 Teaspoon of Vanilla Extract
Steps
Method 1 of 4: Whip Hand Whipped Cream
Step 1. Prepare all essential tools
You will need a large stainless steel bowl and a whisk suitable for whipping the whipped cream. A little patience and a strong arm, or a friend who can help you, are also very welcome.
- A large whisk will help you incorporate a large amount of air into the cream, to achieve a soft and very light final consistency.
- Chef Leslie Bilderback recommends using what she calls 'a ridiculously large bowl', because the larger the surface available for the cream, the faster it will incorporate air as it whips.
- Always cool the bowl and whisk before starting. Remember that stainless steel utensils stay cold longer than porcelain or glass. To keep the cream very cold while you whip it, you can place the bowl in a second container filled with ice.
Step 2. Use the technique
Start whipping the cream in a large circular motion. As you mount it, lift the whisk out of the cream with each step. This way you will incorporate more air and the cream will whip much faster.
Whip the cream as quickly as possible, the secret is speed
Step 3. Whip the cream until fluffy
After whipping the cream for 30 seconds, a large amount of small bubbles should be visible, and the cream should have turned into a foam. Continue to whip and observe the moment when the cream begins to change consistency and thicken.
Step 4. It may take a minute or several for the cream to begin to thicken
The time varies according to the strength you have in your arms, and your ability to use the technique correctly for as long as it takes.
Step 5. When the cream starts to become airy and fluffy, while still having a soft texture, you can add sugar and / or flavoring ingredients
If you are making whipped cream ahead of time, at this point, stop whipping it and store it in the refrigerator. You will finish whipping it only when you are ready to serve it on the table
Step 6. Finish the process
For this last stage, it will only take another minute or so. Find out if the optimal consistency has been achieved by taking a teaspoon of cream and turning it upside down. If the cream remains firm without slipping into the bowl, it means that it is ready.
Step 7. Stop
If you whip the cream past this point, you will get great butter. If the mixture separates, it means that you have whipped it too much.
You don't have to whip the cream by hand, you can also use an electric whisk. Being a classic recipe of French cuisine, however, try whipping the cream by hand at least once
Method 2 of 4: Classic Chantilly Cream
Step 1. Prepare the ingredients
Cool the cream and milk by storing them in the refrigerator. As soon as they are cold enough, mix 240ml of cream with 80ml of milk.
Step 2. Start editing
Pour the resulting mixture into a large, cold bowl. Knead it until it's fluffy, forming fluffy peaks.
Step 3. Add the remaining ingredients
Pour the icing sugar and vanilla extract into the bowl. You can also make vanilla sugar by mixing the two ingredients and adding them to the whipped cream.
Step 4. Continue whipping the cream to distribute the ingredients evenly
When the cream has reached a firm consistency, and tends to get trapped in the whisk, stop and serve it immediately. If you wish, you can store it in the refrigerator for a short time, until you are ready to serve it on the table.
Method 3 of 4: Chantilly Chocolate Cream
Step 1. Blend the cream and chocolate
Choose a dark or milk chocolate, based on your personal taste. Chop the chocolate with a knife or just buy some chocolate chips.
You could also use cocoa powder, but the cocoa butter in the chocolate will act as a stabilizer and help the cream stay firm and airy
Step 2. Melt the chocolate
Use the microwave and heat the cream and chocolate mixture for about 30 seconds at maximum power, then mix thoroughly. Continue heating it at intervals of 15 seconds; stir and cook until the chocolate is completely melted. At the beginning the mixture obtained may seem lumpy, do not worry, at the end of the process it will be perfectly smooth.
If you have decided to use dark chocolate, you will have to melt it very carefully to avoid finding bits of it in the cream. Use an immersion blender to get a perfectly smooth blend
Step 3. Pour the mixture into a large bowl, you will use it to whip the cream
Place it in the refrigerator to cool for about 4 hours.
Step 4. Whip the mixture until it begins to thicken and form soft peaks of cream
Add the desired amount of sugar, the rule is to use 2 tablespoons of sugar for every 240 ml of cream. You can serve the cream with the current consistency, or choose to whip it again to make it completely firm and compact, ready to be served immediately.
Method 4 of 4: Vegan Chantilly Cream
Step 1. Cool the ingredients
Store coconut milk in the refrigerator overnight. Remember not to shake the can.
Step 2. Separate the coconut 'cream'
Remove the coconut milk from the refrigerator and open the can. The thick component of the coconut milk will have concentrated at the top of the can. Use a spoon to pour it into a very cold bowl.
Do not use the liquid part of the coconut milk deposited at the bottom of the can. You can save it to prepare a soup or a coconut milk recipe, or add it to a fruit smoothie
Step 3. Add the other ingredients
Pour the icing sugar and vanilla extract into the bowl.
Step 4. Whip the coconut 'cream' for about 5 minutes, until the mixture is fluffy and fluffy
Serve immediately.
