Chantilly is a sweetened vanilla flavoured whipped cream used for desserts and puddings.
Pearl couscous moghrabieh. Chantilly cream is simply sweetened whipped cream. There is added sweetness and extra flavor from the vanilla extract. What can i do with leftover chantilly cream. The recipe is basic but there are several variations.
Its delicious with almost any dessert which calls for cream as a filler for cakes and mixed with fresh fruit for an easy dessert. Put cream vanilla and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Use extra chantilly cream to add a sweet creamy topping to pie cake and sundaes. Chantilly cream creme chantilly this is the classic simple sweetened whipped cream.
Its sometimes flavoured with liqueur. It takes its name from chantilly a medieval french market town just. For almond chantilly cream use 12 teaspoon almond extract instead of vanilla extract. Use regular white sugar instead of superfine sugar if desired.
Its also wonderful as a cupcake filling use it in a chocolate cupcakes with a chocolate ganache to make copycat hostess cupcakes. Rather a sweet cream. Chantilly cream or as the french call it creme chantilly is sweetened whipped cream thats flavored with vanilla or brandy. Chantilly cream is basically like whipped cream but way better.
It can go on cakes cupcakes any pastry and goes great with fruit. It is often used in french pastries and cakes and can also be used in recipes that call for sweetened whipped cream. I think its the first thing i ever learned how to make as a kid. Three are presented here.
If you over whip the cream and it becomes stiff just add a bit more heavy whipping cream and whip softly by hand to reconstitute. This cream is an essential and versatile recipe that everyone in a kitchen should know. Chantilly cream is the perfect topping for cupcakes pies cakes ice cream and fresh fruit. The invention of chantilly whipped cream is often attributed to the great french chef vatel who worked in the kitchens of the chateau de chantilly.
Its used to decorate classic british fairy cakes along with a dollop of jam. In april 1671 he was commissioned to organise a party for the duc de conde owner of chantilly and his cousin louis xiv at the chateau. You aint makin butter. Cover and refrigerate until serving.