Chantilly cream

  • Difficulty: Very easy
  • Cooking: 5 minutes + 2 hours of rest

The recipe for turning desserts into fluffy clouds! The classic cream for filling: the Chantilly cream! Soft and sweet, it will make your sweet desserts truly irresistible!
The Chantilly cream is one of the classic recipes of pastry: soft and light, it is able to make any sweet greedy and light! Legend tells that François Vatel, a seventeenth century chef at the Chantilly castle court, invented this very delicate cream. The ingredients are simple, and this success probably derives from this simplicity. Easy and quick to prepare, it is the cream to be known at all costs that will allow you to fill your Barchette and your Tartellette.

Ingredients:

Preparation

Remove the vanilla bean in two and with the tip of the knife scrape away the tender heart, placing it in a large bowl. Pour the cream into the same bowl and add the whole berry.
To make the cream flavour well, the ideal would be to let it rest in the fridge for the whole night: if you do not have time, you can leave it for a couple of hours. Then filter the cream with a strainer, and whip it with a whisk: stir in the powdered sugar slowly when the cream is already whipped and continue to whisk to keep the cream soft.
Stuff and taste your sweets!

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