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Crème Chantilly Recipe

More French recipes

Crème Chantilly is named after the Château de Chantilly, next to Paris, where the crème is said to have been created by François Vatel in the 17th century. There are debates to know if this is true or not. In any case, Vatel was a very dedicated chef. Learn what happened when Chef Vatel planned the Sun King banquet back in 1671. The French sure don’t kid around food!

Crème Chantilly is a sweet white whipped cream. It is used as an embellishment topping for all kinds of desserts: pies, ice-cream, cakes; but also as an ingredient such as in a charlotte pudding.

Crème Chantilly keeps for 24 hours in the fridge. It is quick and easy to make, and guaranties “oohs and aahs” from your guests.

Anne’s Tip – Le Truc d’Anne

Make sure the utensils (bowl and whisk) and ingredients are really chilled.

Ingredients – Ingrédients
  • 2 cups of crème fraîche[1] if you can find some
  • 5 tablespoons of caster superfine sugar or to taste
  • a bit of vanilla extract (optional)
Utensils – Ustensiles

Electric whisk

Recipe – Recette

Mix the ingredients together at high speed for a few minutes until stiff. Apply with a spoon or with a pastry bag for more effect. Et voilà !

Bon appétit !

Anne

Related topic : François Vatel


[1] To make crème fraîche, mix heavy (double) cream frosted together with yoghurt or buttermilk

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