Chantilly Cream (Chantilly) - This is the usual whipped cream with powdered sugar and vanilla. Often this cream is used as an independent dessert, adding various berries to it.
Chantilly is the base cream in the famous Pavlova dessert. Also, this cream is very good for filling eclairs and profiteroles. Hats for cupcakes, a layer of biscuits, a decoration for hot chocolate and coffee. As you already understood, the use of Chantilly cream is unlimited.
There are a couple of nuances in the preparation of this cream:
- Cream should be very cold.
- It is better to use powdered sugar. In ice cream, it will dissolve better.
Well, now the very recipe for this simplest cream.
Chantilly Mysterious Cream
- Cream (1) - 60 g
- Glucose - 4 g
- Trimoline - 4 g
- Milk Chocolate - 100 g
- Cream - 150 g
Yes, for a long time this cream was just like that for me - many-sided, amazing, mysterious. So try yourself to ask Yandex what Chantilly cream is! Hundreds of pages will be devoted to the preparation of completely different creams, which for some reason are called by one word - "Chantilly." And just whipped cream with powdered sugar, and cream with sour cream, and custard with cream, and even chocolate with ... water - all this is supposedly Chantilly. Sorry for the incredulous "supposedly": despite the fact that the veil of secrecy, thanks to kind people, was opened for me, I'm still a little at a loss. But I know something for sure, and I’ll tell you about it now.
So, traditionally called Chantilly cream the most ordinary whipped cream with icing sugar. Beat them up very cold, it is advisable to cool the dishes and the whisk of the mixer, too, the room should not be too hot. Whip the cream until there are clear marks from the whisk, and the mass itself will remain on the whisk. It is important not to interrupt, otherwise it will turn out oil! This moment needs to be caught, and here only experience will help us. It turns out to be a good, tasty, delicate cream, which has only one drawback: it is not very stable, and the products decorated with it should not be left for a long time at room temperature, and in the refrigerator, after a while, the cream will wither and settle a little, it may even become nostril. This is despite the fact that carrageenan thickener is added to modern whipping cream for whipping. Therefore, the decor of cakes, which will have to move, be displayed or just kept in the refrigerator for a long time, is never made with whipped cream of animal origin. And if you see a cake decorated with a cloud of snow-white cream in the window, you should know that it is vegetable cream. They are quite high quality, hold their shape well, look spectacular, but ... you know.
However, everything is not so simple with this Chantilly. It can be vanilla, lime, berry, chocolate and with a whole lot of flavors! To do this, in the cream, in fact, vanilla seeds, lime juice, berry purees or chocolate are added, but most of it is cream. In proportions, by the way, is the difference between Chantilly and ganache (if we talk about a mixture of cream and chocolate): the cream in Chantilly is much larger. If we use additives, the cream must be kept for several hours (ideally night) in the refrigerator and only then beat. Also, for the best "strength" in the Chantilly, gelatin is sometimes added. Glucose and confectionary sugar trimolin serve the same purpose, thanks to which the cream becomes more stable, does not air out for longer and retains a presentable appearance.
As a useful illustration to my chatter, I will tell and show how to make Chantilly with milk chocolate. A cream of this quantity of products will be enough to decorate 10 small cakes.
Put in a saucepan 60 g of high-fat (from 33%), but not village cream, 4 g of glucose and 4 g of trimoline. However, you can take the village cream, but I have never worked with them and I don’t know how they behave, therefore I can’t be responsible for the result. Mix, set on fire and bring to a boil.
In a glass from a blender we put 100 g of milk chocolate broken into pieces.
To make Chantilly cream, you need to whip the cream. This can be done using a mixer or a whisk. For whipping, it is worth using utensils made of stainless steel. Before work, it should be cooled. In addition, you can use dishes made of glass or ceramics.
So that in the process of whipping the product does not turn into oil, it is necessary to cool it. Therefore, the cream container should be placed in another container filled with ice.
Chantilly cream: recipe
To prepare a classic cream you will need:
- 500 milliliters of cream.
- Up to 6 tablespoons of powdered sugar.
- 1/3 cup milk.
- Vanilla extract or vanilla sugar.
To make Chantilly cream, you need to whip the cream well. To begin with, they should be cooled. After that, pour a glass of cream and a glass of milk into a deep container. Preferably chilled. Now you can start whipping. This is best done manually with a whisk or with a mixer. As a result, unstable foam should form.
The remaining cream should be poured into the remaining cream, add vanilla extract or vanilla sugar, as well as icing sugar. In this case, some nuances should be taken into account. If you use vanilla sugar, then powdered sugar should be added quite a bit. Chantilly cream should not be very sweet.
After mixing all the components, beat the composition again. The result should be a homogeneous mass that holds its shape well. Properly prepared cream should be smooth. Such a mass is ideal for decorating desserts.
To make Chantilly chocolate cream, you must first grind the chocolate and pour it into the cream. The resulting mixture should be heated. This is necessary in order for the chocolate to dissolve. It is better to warm the mass in a water bath. But if necessary, you can use the microwave. It is enough to place a container with cream and chocolate for 30 seconds and reheat. After this, the composition must be mixed well. If the chocolate is poorly dissolved, then the procedure can be repeated. As a result, the mass should be obtained without any lumps and with a uniform shade.
It should be noted that hot cream can not be whipped, since they can turn out oil. Therefore, the resulting mass should be placed in the cold for a while. It should cool well. Only after that it will be possible to beat it.
Now you must follow the instructions in the recipe described above. Beat the chilled mass a little. Unstable foam should form. After that, you need to add powdered sugar into the composition. Please note that the cream should not be too sweet. The mass needs to be whipped again. The result should be a thick composition that does not lose shape. You can use the ready-made Chantilly cream for cake, pies and pastries.
With currant liquor
At the moment, there are many recipes for this cream, for example, classic, with chocolate, vegetarian and even Italian Chantilla cream. In this case, consider the method of its preparation with currant liquor. To prepare the cream you will need:
- 300 grams of cream, the fat content of which is more than 30%.
- 20 milliliters of currant liquor.
- 10 grams of powdered sugar.
How to make a cream
Before preparing Chantilly cream, it is necessary to cool the cream well. This is the golden rule. Otherwise, instead of cream, you get oil. After cooling, the cream should be poured into a deep container, preferably stainless steel. Now you can beat them. This is best done with a mixer and at high speed. If you are a beginner, then do not rush. In this case, it is better to beat at medium speed.
The container with cream should be kept in the second container with ice so that they do not heat up. Beat them up until the mass becomes more elastic and smooth. After that, you can add currant liquor and powdered sugar. The mass must be gently mixed in the direction from bottom to top. To do this, you can use a manual whisk. The cream is ready. Now you can use it to decorate desserts.
Chantilly cream was known back in the 16th century. It is perfect for decorating all kinds of desserts. Preparing such a cream is very simple. The main thing is to choose the right products and whip the cream gently. If you are a vegetarian, then the classic recipe can be changed. Cream can be replaced with coke milk, or rather the oil that is collected in it. True, you need to use such a cream immediately after preparation.