Crème Chantilly

Name: Crème Chantilly
Yield: Makes 375 g (13 oz)
Cuisine: French
Ingredients: 18 g (½ oz) caster (superfine) sugar; ½ vanilla pod (bean) split lengthways; ½ vanilla pod (bean) split lengthways; 180 ml (6fl oz/¾ cup) double (heavy) cream (48% butter fat); 180 ml (6fl oz/¾ cup) double (heavy) cream (48% butter fat); 180 ml (6fl oz/¾ cup) whipping (pouring) cream (35% butter fat); 180 ml (6fl oz/¾ cup) whipping (pouring) cream (35% butter fat)

Preparation info

Makes
375 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This is thought to have been created by a Frenchman called Vatel in 1660, who was the maitre d’hotel within the Château de Chantilly for the prince of Condé. It is whipped cream with the addition of sugar and vanilla.

Ingredients

180 ml (6fl oz/¾ cup) whipping (pouring) cream (35% butter fat)
180 ml (6fl oz/

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Whisk both creams, the vanilla seeds from the pod (bean) and the sugar together until soft peaks form. (1-3)