It takes its name from chantilly a medieval french.
Dan parsons ravens. It is delicious used as a filling for cakes and layered pastry desserts. It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn. Cover and refrigerate until serving. Use regular white sugar instead of superfine sugar if desired.
Using a hand whisk balloon whisk or electric whisk beat the cream in a stainless steel or glass or china bowl not plastic doesnt seem to whip as well. Add sugar and sour cream. Ingredients for chantilly cream 2 cups 2 tbsp 500g heavy cream cold cup 50g granulated sugar 2 tbsp 12g vanilla paste or vanilla extract. If you love the taste of this chantilly cream with fresh berries you will definitely love my decadent berry chantilly cake recipe.
Its sometimes flavoured with liqueur. Beat with cold beaters on medium speed for approximately 1 minute. Combine cream vanilla liqueur and brandy in cold mixing bowl. Chantilly cream is ideal for swiss roll recipes such as a hungarian raspberry cream roulade a raspberry whipped cream roll made of sponge cake filled with canned raspberry filling whipped cream cream cheese and fresh raspberries.
For almond chantilly cream use 12 teaspoon almond extract instead of vanilla extract. Once the cream is whipped cover and store in the fridge. Put cream vanilla and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Add in the icing sugar and vanilla extract and mix in gently until well incorporated.
Place a medium size mixing bowl and beaters from mixer into refrigerator until cold. Pour the cream into a large mixing bowl then whisk until soft peaks form. You can whip up this recipe in minutes and nothing beats its light sweet flavor. Chantilly is a sweetened vanilla flavoured whipped cream used for desserts and puddings.
A perfect whipped topping to almost any dessert. Simple yet perfect chantilly creamthis recipe is an essential part of every sweet tooths kitchen. If you over whip the cream and it becomes stiff just add a bit more heavy whipping cream and whip softly by hand to reconstitute.