Chantilly Cream

Preparation info

    • Difficulty

      Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

Method

Chantilly cream is whipped cream flavored with sugar, and vanilla or brandy. It is used in bavarian creams and charlottes as a simple filling for vacherins and other meringue desserts or for pastries such as cream horns or Chantilly swans (see Typical dishes). Chantilly cream may also accompany fresh and poached fruits. It is often piped in decorative rosettes and patterns using a star piping tube. When piping, always whip the cream just until stiff and use a large tube. The cream will be worked further when forced through the tube and may separate if it is already too stiff. Work quickly, as the heat of your hand on the pastry bag encourages separation

For every 1 cup/250 ml cream, allow 1-2 tbsp granulated or confectioners’ sugar and ½ tsp vanilla or 1 tsp brandy. Whip the cream until it starts to thicken, add sugar and flavorings and continue whisking until the cream stiffens again, about 1 minute If you like, to further lighten the cream, fold in stiffly whipped egg white, allowing 1 egg white for every 1 cup/250 ml of cream