Chantilly Cream

Name: Chantilly Cream
Yield: 6 cups (1 L 440 ml)
Ingredients: 1 tablespoon (15 g) granulated sugar; 1 vanilla bean; 1 teaspoon (5 ml) vanilla extract; 2 cups (480 ml) heavy cream, well chilled

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Chantilly cream must be refrigerated. It will break if left at room temperature for more than a short period.

Ingredients

1 vanilla bean
1 tablespoon (15 g) granulated sugar

Vegetarian
Gluten-free

Method

Cut the vanilla bean in half lengthwise. Scrape out the seeds and thoroughly mix the seeds into the granulated sugar. Save the empty pod halves for another use.
Chill the bowl and the whip attachment of an electric mixer. Pour the cream and the vanilla into the bowl. Start whipping at high speed. Add the vanilla-sugar mixture.
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