Last time we spoke about emulsions and we have analysed their structure and peculiarities.
Today we continue in the same direction so we are going to speak about the famous Chantilly cream, very popular in every kitchen but often confused with some of its relatives.
Let’s do some clarity!
What is the whipped cream?
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The Chantilly cream is a foamy emulsion, which has to contain a dense cold fat.
When the emulsion is prepared in an ice bath or in very cold containers, the incorporated air is fixed to it thanks to the fat crystallization, a phenomenon caused by the drop in temperature.
The Frenchman François Vatel had the idea of the Chantilly cream in 1671.
Originally, the preparation was simple and the ingredients were fresh whipped cream, powdered sugar and vanilla.
The whipped cream was whipped by hand, on ice, in a copper bowl and 100g of powdered sugar were added for each liter of cream.
Then a vanilla bean gave flavour to the cream.
As we said before, a lot of people believe that the Chantilly cream is simply obtained by adding the whipped cream at Custard.
However, this type of cream already has a name, the Diplomat cream.
Properties and ingredients
The Chantilly cream is one of the most used and requested creams in pastry shop and it’s perfect with sponge cakes.
Its popularity is due to its lightness, simplicity but also for its delicious taste.
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The choice of ingredients is very easy and requires no special attention.
WARNING: However, we want to remember to pay attention to the foam because water or unsuitable ingredients could cause instability.
If you work with an automatic mixer, there are no major difficulties, but pay attention to the processing time or the risk of separating the fat (which becomes butter) from the serum will be very high.
The Chantilly cream will be ready when it will remain attached to an overturned container.
Now as usual, we continue with the explanation of 2 fantastic recipes with the Chantilly cream
Thaï breizh
Raspberry Chantilly, lychee heart, Breton biscuits crumble
6 people
10 minutes preparation
2h in a refrigerator
Ingredients for the raspberry Chantilly
20 cl of double cream (30% fat)
100 g raspberry coulis (no seeds)
20 g of extra fine sugar
METHOD:
Mix the liquid cream, raspberry coulis and sugar and then put everything into the siphon.
Let it cool in the refrigerator for 2 hours.
Ingredients for the lychee and the crumble
6 Breton biscuits
1 litchi box or 18 fresh lychees
METHOD:
Chop a Breton biscuit and put it on the bottom of each glass.
Add above 3 lychees, cut into pieces.
Shake the siphon vigorously (head down) and cover with the raspberry Chantilly.
Serve immediately.
Technical details: the siphon allows you to aerate and cool the cream (often an additional cooling step is required).
The gas bubbles are fixed in the emulsion thanks to the fat crystallization.
The coulis is used to flavour the Chantilly cream, but you have to pay attention to its amount, in order not to hinder the formation of the cream.
Technical details: the siphon allows you to aerate and cool the cream (often an additional cooling step is required).
The gas bubbles are fixed in the emulsion thanks to the fat crystallization.
The coulis is used to flavour the Chantilly cream, but you have to pay attention to its amount, in order not to hinder the formation of the cream.
VARIATIONS: The coulis can be replaced by any food, salty or sugary (spices, Nutella).
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Caoua
Foie gras Chantilly, black pudding cream with shallots
4 people
20 minutes preparation
20 minutes Cooking
2 h in refrigerator
Ingredients for foie gras Chantilly
100 g of half-cooked foie gras
7 cl of pure apple juice
METHOD:
Put the foie gras (previously soaked at room temperature) and the apple juice into the mixer.
Then sieve the preparation (it must be very smooth to avoid the block of the siphon).
Pour the mix into the siphon and store it in refrigerator.
Ingredients for the black pudding cream with shallots
2 black pudding (250 g in total)
3 shallots
3 teaspoons of duck fat
10 cl of apple juice
Salt and pepper
METHOD:
Chop the shallots and put them in a pan with duck fat over low heat.
Stops the cooking after about 10 minutes.
In the same pan, fry the black pudding (make holes on them).
Remove the skin from the pudding and put the meat, shallots, apple juice and pepper in the mixer.
Adjust the seasoning if you want.
Pour the black pudding cream into a coffee cup until ¾.
Heat slightly the cup in the microwave if necessary.
Then, add a fine layer of foie gras Chantilly with the siphon.
Serve immediately.
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We can transform fatty foods into light ones, so free the imagination!
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