|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
- 50 cl cream
- 40g icing sugar
- 1 vanilla pod
Here are some other recipes:
All ingredients are to be incorporated in the cream when it has the texture of a sour cream.
|An official recipe of the cream in Chantilly Gardens|