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William Curley, Suzue Curley

Crème Chantilly

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Preparation info
  • Makes

    375 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
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/

Method

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

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