{"id":3729,"date":"2014-05-26T00:43:54","date_gmt":"2014-05-25T22:43:54","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3729"},"modified":"2014-05-26T00:43:54","modified_gmt":"2014-05-25T22:43:54","slug":"recipe-chantilly-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-chantilly-cream","title":{"rendered":"Recipe: Chantilly cream"},"content":{"rendered":"<p>Honestly, I don&#8217;t think you can go simpler than this. It&#8217;s the <strong>shortest recipe ever<\/strong> on this blog, yet it\u00a0has a very important role in pastry.<\/p>\n<p><strong>Chantilly cream<\/strong> is simply<strong> heavy cream whipped<\/strong> to soft peaks and flavoured with <strong>sugar and vanilla<\/strong>. It can be used for garnishing desserts or pastry items.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream03.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3730\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream03.jpg\" alt=\"Recipe-Chantilly-cream03\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream03.jpg 640w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream03-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>Although making <strong>cr\u00e8me Chantilly is easy<\/strong>, it is essential that:<\/p>\n<ul>\n<li>The <strong>cream and the bowl are well chilled<\/strong>: room-temperature cream will resist whipping<\/li>\n<li><strong>Heavy cream is\u00a0used<\/strong>: it contains around\u00a0<strong>35% of butterfat<\/strong>, which will make the final Chantilly cream more stable than whipped cream made with whipping cream (any cream with less than 30% butterfat might not whip\u00a0at all). In general, the fatter the mixture, the easier it will be to whip it (e.g. adding mascarpone to the liquid\u00a0cream will give you a modern and firm Chantilly in a few seconds)<\/li>\n<\/ul>\n<p>Chantilly cream can be made with either granulated or powdered sugar:<\/p>\n<ul>\n<li><strong>Granulated sugar<\/strong> assists in forming a <strong>better foam<\/strong>, but the final cream might feel gritty<\/li>\n<li><strong>Powdered sugar<\/strong> <strong>dissolves more quickly<\/strong> and easily, but doesn&#8217;t assist at all in foaming<\/li>\n<\/ul>\n<p>In any case, it is better to <strong>add sugar and flavourings just before the whipping is complete<\/strong> to avoid interfering with the cream&#8217;s volume and stability.<\/p>\n<p>As any pastry product that incorporates air, Chantilly cream is very soft\u00a0and can be used to give\u00a0<strong>lightness<\/strong> to any dessert.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"gmc-recipe\" id=\"gmc-print-3721\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"\">\n                        <meta property=\"og:site_name\" content=\"https:\/\/www.roadtopastry.com\" \/>\n                <h2 class=\"gmc-recipe-title \" itemprop=\"name\">Chantilly cream<\/h2>\n    <div class=\"gmc-print-area\">\n                \n            <a class=\"gmc-print-options gmc-print-hidden\" href=\"#\" id=\"gmc-print-options-3721\"><img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/plugins\/getmecooking-recipe-template\/images\/print.png\" title=\"\" alt=\"\" \/>Print recipe<\/a>\n            <ul class=\"gmc-print-options-box\" id=\"gmc-print-options-box-3721\" style=\"display:none\">\n                                            <li>\n                        <a class=\"gmc-print-full gmc-print-hidden\" href=\"#\" id=\"gmc-print-full-3721\">\n                          Print with all photos                        <\/a>          \n                    <\/li>                                                    <li>\n                    <a class=\"gmc-print-text gmc-print-hidden\" href=\"#\" id=\"gmc-print-text-3721\">\n                        Print text only                      <\/a>        \n                <\/li>      \n            <\/ul>        <\/div>\n    <div class=\"gmc-clear-both\">\n    <\/div>\n    <div class=\"gmc-recipe-main-photo\">\n        <a class=\"\" href=\"\" rel=\"\">\n                  <\/a>  \n    <\/div>      <table class=\"gmc-recipe-summary no-main-photo\">\n                                                                                                                                                                                                        \n    <\/table>    \n                <div class=\"gmc-recipe-ingredients\">\n            <h2 class=\"gmc-recipe-subtitle\">\n                Ingredients            <\/h2>\n            \n                <table class=\"ingredients\">\n                                <tbody>\n                    \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">200ml                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Heavy cream (very cold - with at least 30% fat)                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">20g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Granulated sugar                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">1 teaspoon                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Vanilla extract                                        <\/td>\n                                    <\/tr>\n                                \n                                        <\/tbody>\n                            <\/table>              \n                        <\/div>          <div class=\"gmc-recipe-steps\">\n            <h3 class=\"gmc-recipe-subtitle\">\n            Directions            <\/h3>            \n                                                <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream011.jpg\" rel=\"gmc-recipe-3721\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream011-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream011-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream011.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        1                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Place the cream in a mixing bowl. If possible, use a chilled bowl.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream02.jpg\" rel=\"gmc-recipe-3721\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream02-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream02-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Chantilly-cream02.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        2                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Whip at medium speed until slightly thickened; add the sugar and vanilla and continue whipping to the desired consistency. The cream should be smooth and light.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                               <\/div>\n    \t\n\t\t\t\n\t\n\t\t\t  \n\t\n\t\t\t<div class=\"notes\">\n\t\t\t\t<h3 class=\"gmc-recipe-subtitle\">Note<\/h3>    \t\t<ul>\n<li>Chantilly\u00a0cream can be stored for several hours in the fridge. After that, it will lose its shape, but it can easily be rewhipped.<\/li>\n<li>Believe me, there is no way to whip a room-temperature cream: it must necessarily be cold!<\/li>\n<li>The cream is usually\u00a0whipped to a soft consistency for usage in other products (e.g. Bavarian cream)<\/li>\n<li>Very important: do not overwhip the cream otherwise the fats will separate from the liquids (and you will obtain butter and whey, which might also be your desired result!) \ud83d\ude1b<\/li>\n<\/ul>\n<\/div>                \n\n<\/div>\n\n    \n","protected":false},"excerpt":{"rendered":"<p>Honestly, I don&#8217;t think you can go simpler than this. It&#8217;s the shortest recipe ever on this blog, yet it\u00a0has a very important role in pastry. Chantilly cream is simply heavy cream whipped to soft peaks and flavoured with sugar and vanilla. It can be used for garnishing desserts or pastry items. Although making cr\u00e8me<\/p>\n","protected":false},"author":1,"featured_media":3730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[116],"tags":[234,144,670,492,491,145,469],"class_list":["post-3729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-creams-custards-sauces","tag-chantilly","tag-cream","tag-french","tag-heavy-cream","tag-staple","tag-vanilla","tag-whipped-cream"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/3729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=3729"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/3729\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/3730"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=3729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=3729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=3729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}