chantilly cream

Chantilly cream is just another name for whipped cream. They are the same thing! Fresh Chantilly cream can be whipped up in minutes and nothing beats its light, sweet flavor.

Chantilly Cream

heavy whipping cream (cold)

sugar

vanilla extract

Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you'll notice that the cream will begin to get bubbly and then thicken.

Keep on whisking until it is thick enough that it doesn't collapse when you lift up the whisk or place some on a spoon.&nbsp;

After this happens, add the sugar and vanilla and give the chantilly cream one final short whisk.

Spread or pipe onto desserts or fresh fruit.

Chantilly cream is a very simple recipe and is made of whip fresh vanilla flavored cream with powdered sugar. It is different from Italian Chantilly cream (also called diplomat cream), which is instead born from the union between the custard and the whipped cream. Chantilly cream is perfect for dessert topping and it is used to make and decorate sponge cakes, like typical birthday cakes. Also, it can be flavored with chocolate flakes, hazelnuts, citrus fruit or fruit purée.

Homemade Chantilly Cream: the easy recipe for a delicate cream

Fresh cream, 250 ml

Powdered sugar, 50 gr

bean

Pour liquid cream into a container. Incise the vanilla bean with a pointed knife, cutting it over the length (1). Scrape the inside of the vanilla bean to pick the seeds, and then add them and the bean to the cream (2). Cover with transparent film and put it in the fridge for one night. Take off the bean and filter the cream to remove the vanilla seeds. Whip the cream with a whisk and add the powdered sugar (3).

Add the sugar little by little, while continuing to whip the cream (4) that will have to be quite compact (5). Store the Chantilly cream (6) in the refrigerator.

This light, airy Chantilly cream recipe is delightfully sweet and incredibly simple to prepare. An easy way to elevate dessert, Chantilly is perfect atop pie or layered with your favorite cake.

oz heavy whipping cream (cold)

confectioners' sugar (sifted)

½ tsp pure vanilla extract

Whip

In a cold and clean mixing bowl, whip the heavy whipping cream until soft peaks form.

Add sifted sugar and vanilla extract. Whip until stiff peaks form, watch carefully to avoid over-whipping.

A beginner&#039;s guide to making perfect cream puffs with choux pastry &amp; classic chantilly cream.  These cream puffs are a delicious and impressive dessert! And so easy to make with this step by step recipe.EASY - Easy recipe for beginners. With a detailed guide on how to make perfect choux pastry. The filling is a simple whipped cream, which is also easy. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Perfect Cream Puffs Recipe

flour

tsp sea salt (use less

tbsp white sugar (optional)

tsp vanilla extract (optional)

gelatin

water

heavy cream

heavy cream (35% fat)

g confectioner’s sugar (¼ cup)

tsp vanilla

¼ tsp sea salt (use less if you’re using table salt)

Confectioner's sugar

Preheat oven to 375°F (conventional oven).

Place salt, water, sugar (if using), and butter in a saucepan, and heat over medium high heat, stirring occasionally to melt the butter, salt, and sugar.

When the water is starting to boil (butter should be melted at this point), remove the pot from the heat, and immediately add the flour in one go and vigorously mix the flour in so that it absorbs all of the water. Use a spatula or wooden spoon to do this.

When the flour has absorbed the water and it&#039;s coming together to form a dough, return the pan to the stove (medium heat).

Cook the dough for 1 – 3 minutes (over medium heat). Mix the dough and move it around in the pan until you get a dough that easily pulls away from the sides of the pan and forms a film on the bottom of the pan (if using a stainless steel pan). It should look like a lump of smooth mashed potatoes. (The cook time will vary depending on your stove top.)

Transfer the dough into a bowl and let it cool down slightly for about 1 - 2 minutes. Add the vanilla extract (if using), and mix it in. You can use a spatula / wooden spoon, a hand-held mixer (or whisk), or even a stand mixer to do this.

Place the eggs in a bowl or jug, and whisk well.

Add about 1 amount of egg (¼ cup) to the dough, and mix well until it’s fully incorporated into the dough.

Keep adding the eggs in small increments, mixing well in between, until you have the right consistency (i.e. a dough with a glossy sheen and pipeable consistency.) You may not use all of the eggs, so keep an eye on the dough to prevent adding too much of the eggs.

Prepare a baking tray with parchment paper.

Place the dough in a large piping bag that&#039;s attached with a large tip (½ inch round tip or ½ in French star tip).

Pipe mounds of the dough on the parchment paper, with about 1.5 - 2 inches of space between each. Pipe the dough at a 90° angle (to the baking tray), making sure to keep the piped dough as smooth as possible. Twist the piping bag and lift it up after piping a pastry mound to get a clean finish. Then flatten the tip of the pastry mound with a dampened finger.  Aim for medium sized puffs where the piped mounds are about 1.5 - 2 inches in width, and about 1 - 1.5 inches in height.

Bake for 30 – 40 minutes in the center of your preheated oven, or until the choux pastry shells puff up and are golden brown on top. Do not open the oven door, at least until you have reached the 25 minute mark. Importantly, the baking time depends on the size of your pastry shells. If you prefer a drier shell, bake for a couple of minutes longer.

During the last 5 – 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking.

Remove from the oven, and prick the cases again, and let the choux pastry cases cool slightly in a draft-free area. (Letting them cool in an open but switched off oven is even better, but not necessary).

Place the pastry cases on a wire rack to cool completely.

Prepare the filling, while the choux pastry cases are cooling.

OR you can store cooled choux pastry shells in an air-tight container for up to one day. To store them for longer, freeze them in an air-tight container.

Choux pastry

In a small microwave-safe bowl, place the water, and sprinkle the gelatin over the surface of the water. Make sure all the gelatin is saturated with water, and then let it sit for at least 10 minutes to bloom.

In a large bowl, place the heavy cream, confectioner’s sugar, vanilla, and salt. Stir to combine. Have it ready to be whisked with an electric hand mixer or stand mixer by the time the gelatin is ready.

After 10 minutes, microwave the gelatin in 10 second intervals to dissolve it. Do NOT let the gelatin mixture boil.

Stir in the 1 tbsp of cold cream or milk.

Start whisking the heavy cream mixture on high speed, and add the gelatin into it. Do NOT add the gelatin directly onto the whisk. Instead, add it where the cream is moving quickly due to whisking action. Alternatively, as soon as you add the gelatin, move the mixer around in the cream to make sure that the gelatin is mixed in well. The idea is to get the gelatin mixed into the cream as fast as possible, without it touching the whisk when added.

Lower the mixer speed to medium (or medium high), and whisk the heavy cream until you have stiff peaks. Keep a close eye on it since the cream can go from stiff peaks to broken in a matter of seconds.

Place the whipped chantilly cream in a large pastry bag, attached with a star tip (to create swirls), or with a round tip / bismarck tip (to fill).

Stabilized whipped cream (chantilly cream) - see recipe notes for quantity

Cut the upper ⅓ of the choux puff with a sharp knife to create a “lid”.

Fill the bottom part of the pastry with a swirl of chantilly cream. Place the “lid” back on top. Repeat with all the pastry puffs and then dust them with confectioner’s sugar. Now they are ready to be served.

Cream puffs with swirled chantilly cream filling

Make a hole in the bottom of each choux puff. You can either use a small knife to cut an “x” to create an opening, OR use a small French star pastry tip to cut a small hole.

Insert the piping tip into the hole and fill the choux puff with chantilly cream. Repeat with all the puffs. Dust with confectioner&#039;s sugar and serve.

Filled cream puffs

https://www.youtube.com/watch?v=sqIIbnaEp5w&list=PLSRPG1pSpK4DR0H3lK_rN70Io4eOUTb9K

Learn how to perfect choux pastry! You can make cream puffs, profiteroles, eclairs and other fantastic desserts with this one dough!

Get the full recipe guide - https://www.theflavorbender.com/how-to-make-perfect-choux-pastry/

It's super simple to make, but so often people get it wrong. But my recipe guide will help you through the entire process and even help you troubleshoot what went wrong!

Music : Royalty free music from Bensound

How to make Perfect Choux Pastry

Strawberries Chantilly - A Delightful Spring dessert

heavy cream (1 cup heavy cream)

vanilla extract (1 tablespoon vanilla extract)

strawberries (1 large basket of strawberries, stem removed and halved

sugar (1 tablespoon sugar)

Place in a large bowl the strawberries and sprinkle with sugar. Stir and let it rest covered in the refrigerator until ready to eat.

Meanwhile, in a large bowl or the bowl of a KitchenAid with the whisk attachment, add the heavy cream, powdered sugar, and vanilla extract.

Whisk at medium-high speed until soft peaks form.

In a large glass place couple of tablespoons of Chantilly cream, a layer of strawberries, and a layer of Chantilly.

Forget Cool Whip and store bought whipped cream, homemade whipped cream is so easy to make that you won’t be able to come up with an excuse to not make it. Plus, once you’ve tasted the homemade version, you’ll wish you’d done it sooner!

Homemade Whipped Cream

heavy whipping cream (236 g, cold)

sugar (23 g)

Add all ingredients to a mixing bowl or stand mixer bowl. Stir to dissolve the sugar. Give it a taste to see if you want to adjust anything.

Beat with a whisk, a hand mixer or the balloon whip attachment on a stand mixer on medium speed just until stiff peaks form. Don’t over whip the cream

Adapted from Patisserie by Christophe Felder
Meringues recipe from Sea Salt Sweet book
Plan ahead if making your own meringues with the provided recipe. The meringues will need to bake 2 hours and stand in the oven overnight. Shortcut this recipe by purchasing 2-4 large ready-made meringues from a bakery. Assemble this cake within 1 hour before serving.

Classic French Mont Blanc

granulated sugar

confectioners’ sugar

egg whites (at room temperature)

cream of tartar

raspberry jam

liquid red food color

chestnut puree

chestnut spread

cognac

whipping cream

Preheat the oven to 170°F. Line two baking sheets with parchment paper

In a medium bowl combine the granulated sugar and confectioners’ sugar. Place the egg whites in the bowl of an electric mixer and beat on high speed until frothy. Add the cream of tartar. Mix again on high speed until they start to thicken. Gradually add the sugar mixture in a little at a time. Beat until the mixture is shiny and holds stiff peaks (this means when you lift the beaters from the mixture, the meringue will stand upright) about 5-7 minutes. To make sure the sugar is dissolved, rub a little of the meringue between your fingers to see if sugar granules remain. If grainy, continue to beat the meringue until the sugar is completely dissolved.

Transfer the meringue to a piping bag with a plain tip (or just the end snipped). Pipe six large mounds of meringue on one of the sheets (about 3×3-inches each). Stir together the jam and food color in a small bowl. Use a small spoon to swirl 1 1/2 teaspoons of the jam into the top of each meringue.

On the second prepared baking sheet, pipe button-sized mounds of the remaining meringue. Place both pans in the oven and bake the small meringues for about 2 hours, rotating the pans halfway through. Remove the button-sized meringues from the oven and let cool; transfer to an airtight container. Leave the large meringues in the oven and turn off the heat. Leave overnight to cool in the oven. Meringues can be made up to 3 days ahead and kept in an airtight container.

Make the chestnut cream: Beat the chestnut puree with the chestnut spread in the bowl of an electric mixer until smooth. Beat in the cognac. Transfer to a piping bag fitted with a small round tip 1/8-inch (or between #3-#4size, Wilton).

Make the whipped cream: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Beat until slightly thickened, then gradually add in the sugar while the mixer is still running. Beat until thick and add the vanilla. Whipped cream is ready when it holds a firm peak.

Meringues

1/3 cup (3 oz.) prepared raspberry jam or raspberry pastry filling

Handful of fresh raspberries

Button-sized meringues from previous recipe

Have all the components and ingredients ready to hand before assembly.

Pile the meringues on a serving plate so that they form one long loaf about 9-inches long. Use a small amount of the chestnut spread to stick them together, if needed (I did not do this).

Spoon the raspberry jam in a long strip on top of the meringues, being careful that it does not trickle down the sides. Spread the Chantilly cream over the meringues with a spatula, starting by covering the jam. Spread it all over the meringue and smooth to make a rounded shape.

Pipe the chestnut cream in looping spaghetti-like strands all over the top and sides of the meringue until it is completely covered.

Use leftover chestnut cream to fill the button-sized meringues to make tiny sandwich cookies. Arrange on top center of the chestnut cream. Add fresh raspberries and touches of gold leaf.

Serve immediately.

Assemble the Mont Blanc

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