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Before starting this Chantilly cream recipe, make sure you have organised all the necessary ingredients. A digital kitchen scale will be useful to work with accurate quantities.
To make a perfect Chantilly cream, 3 essential rules must be followed: the cream must contain at least 30% fat; the whisk, recipient and cream should be very cold and the preparation must be whipped vigorously to incorporate air.
In the stand mixer recipient or in a mixing bowl which has been refrigerated beforehend, pour the cold whipping cream. If the cream is not sufficiently cold, place the bowl in a bigger recipient filled with ice.
If you are using a mixing bowl, whisk the cream with an electric whisk, working in a circular motion to incorporate air into the cream. At the start of the whipping process, you can add a stabilizer such as Chantifix (20 grams per litre). The use of a stabilizer will facilitate the emulsion and will enhance the smoothness of the cream.
Add the icing sugar.
Continue whisking until the cream thickens...
... and sticks to the coils of the whisk.
Place in the fridge immediately. Please note that the Chantilly cream should be served within a few hours. The use of a stabilizer is optional, but it will ensure the cream holding up for a longer period.
Note: You can also use a siphon (or cream whipper). The siphon impulses and incorporates gas into the cream. The result is perfectly smooth. Chantilly cream whipped in a siphon holds up for a shorter period and should be served immediately.
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