Chantilly Cream

Chantilly Cream over raspberries.
Photo credit: http://www.domainedechantilly.com/sites/default/files/M.Savart-IMGdessert.JPG

One cannot leave Chantilly without trying the Chantilly cream. Each village in France has its own culinary traditions and specialties, with Chantilly being no exception – this is an area that for centuries catered to the nobles’ refined tastes.

Chantilly cream is what we might call whipped cream sweetened with sugar and flavored with vanilla, and sometimes, orange water or brandy. The origins of the recipe are ambiguous; some attribute it to Francois Vatel, an unfortunate chef at the Chantilly Castle, who committed suicide over the fish order that didn’t come in time at the reception of Louis XIV in 1661. However, there is no mention of the cream in historical records until late 18th century.

Chantillois take pride in their cream – they say the amazing light taste of the cream starts with the grass and the grounds of the area that are unlike anywhere else. The cows must take their job seriously too – as replication of the recipe in any other area of France doesn’t taste the same.

Truly, the cream we tasted there is like no other whipped cream – simply divine, light, subtle, and deep.

Official recipe of the Chantilly cream 
(http://www.domainedechantilly.com/domaine-de-chantilly/cr%C3%A8me-chantilly/recettes-officielles)

Preparation 15 minutes
Ingredients: 
  • 50 cl cream 
  • 40g icing sugar  
  • 1 vanilla pod
Put very cold cream in a bowl previously cooled in the refrigerator. Add the vanilla sugar and icing sugar. Vigorously beat the cream with a whisk or electric mixer until the cream thickens and forms waves. The cream is rising “Chantilly” when cream waves appear retain their shapes. Be careful at this stage as overeating transforms cream into butter!
 
For a pleasant change
Here are some other recipes:
All ingredients are to be incorporated in the cream when it has the texture of a sour cream.
Chantilly with herbs: 1L liquid cream 35% fat, 1 bunch dill, 2 tablespoons lemon juice, salt and pepper (to taste)
Chantilly Espelette pepper and tomato: 1L liquid cream 35% fat, 250g tomato paste, salt and pepper (to taste), sprinkled with Espelette pepper
Chantilly curry: 1L liquid cream 35% fat, 3 tablespoons curry powder, salt and pepper (to taste)
Pistachio Chantilly: 1L liquid cream 35% fat, 4 tablespoons pistachio flavor, 3 tablespoons icing sugar
Chocolate Chantilly: 1L liquid cream 35% fat, 4 tablespoons cocoa powder, 3 tablespoons sugar
Chantilly Raspberry: 1L liquid cream 35% fat, 150g raspberry jam, 2 tablespoons icing sugar
An official recipe of the cream in Chantilly Gardens
 

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