4603 Crème Chantilly

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Take some very fresh, fairly thick cream and whisk it until it becomes stiff enough to stand on the whisk.

Add 250 g (9 oz) caster sugar per 1 litre ( pt or U.S. cups) cream and flavour with vanilla or a fruit essence.

As far as possible and no matter what its use, the cream should be prepared only at the last moment.