Chantilly cream
From Wikipedia, the free encyclopedia
Chantilly cream or crème Chantilly is a sweet, vanilla-flavoured whipped cream.
It is used in pastry both for its taste and as a decoration. Ice is also frequently served with chantilly. In some countries, particularly in most European countries, Chantilly may have neither a sweet taste nor a vanilla flavour.
[edit] Preparation
The original recipe was created by François Vatel in the 17th century. The basic Chantilly is made of whipped cream and sugar although there are slight variations in some countries. The most important thing to get the correct result is the ratio between the two ingredients. The ideal portions are 60 grams of sugar for every 200 millilitres of whipped cream.
To make Chantilly, whip the cream for about 4 minutes before adding the sugar. If the sugar is added right in the beginning it will prevent the cream from growing. After whipping the cream, add the sugar and whip some more.
[edit] Fat content
The most important thing about the cream one uses is the fat content. The ideal percentage is between 35 to 40%. The fat in the cream is what holds its consistency, thus, fatter means bigger growth, although having too much fat is not a good idea since it is not suited to make Chantilly. The percentage indicated above as well as the aforementioned portions are ideal for creating a rich and tasty Chantilly.fr:Crème chantilly it:Crema chantilly pt:Creme chantili
