Creme Chantilly

Name: Creme Chantilly
Yield: Makes About 400 ml
Cuisine: French
Ingredients: seeds of ½ vanilla pod or 1 tsp vanilla extract; 2 tbsp icing sugar; 200 ml double or whipping cream (avoid extra thick cream as it does not whisk successfully)

Preparation info

Makes About
400 ml

Difficulty
Easy

Appears in

Bake

By Lorraine Pascale

Published 2017

About

This is the first French pastry cream I learnt how to make and quite possibly the simplest. The secret is to use the cream straight from the fridge and also not to over-whip the mixture. If you can, whisk the crème Chantilly in a chilled glass or stainless steel bowl, although the recipe will still work if you don’t.

Ingredients

200 ml double or whipping cream (avoid extra thick cream as it does not whisk successfully)
2 tbsp icing

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Put the cream into a bowl with the icing sugar and vanilla and whisk on a medium–high speed using either a hand-held electric whisk or a stand mixer fitted with a whisk attachment. At cookery school we did it by hand with an ordinary whisk and it works just as well. Nothing will seem like it is happening for a minute or so (if doing by machine) or a few minutes (if doing by hand) but then the m