The recipe for a French Chantilly cake cream is quite simple. It is prepared from just a few components. The most important ingredient is cream. They must be fresh and have a fat content of at least 30%. Over time, the cream formulation has changed. The modern execution of this dessert can significantly differ from the original one, the dish options contain, in addition to the main ingredients, cognac, liquor, chocolate and all kinds of spices. Chantilly cream can even be vegetarian. In this case, coconut milk is used.
main feature
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, a container with cream 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.
Cooking process
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.
Chantilly cream: a recipe with chocolate
Cream prepared according to this recipe tastes different from the previous one. After all, its highlight is chocolate. It gives the composition a more delicate and original taste. To prepare such a cream you will need:
- 1 cup greasy fresh cream.
- 50 to 60 grams of chocolate.
- Powdered sugar.
Cooking steps
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 heat 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 should not be whipped, since oil can be obtained from them. 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, powdered sugar must be added to 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 they can be whipped. 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 cream container should be kept in the second ice container 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.
In conclusion
Chantilly cream was known 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.