12h 10 min*
Soft, fresh, sweet and voluminous, this is how this simple cream is known in Italy as whipped cream, in reality its name is Chantilly cream. Whipped cream was known in France as early as the 15th century as milk snow. In the 15th century, François Vatel, famous French chef, employed by Louis II of Bourbon, in the castle of Chantilly, on the occasion of the visit of the sun king to the castle, revisited the recipe and called it Chantilly cream.
Chantilly cream such as custard, meringue and English cream, belong to the category of basic creams of European pastry, this means that, with the union of two basic creams, other creams are given rise, such as , by combining the pastry with the chantilly you get the diplomatic cream which, in Italy, is erroneously called chantilly. In Italy we find the cream ready to whip but, if you want to do something different, follow the steps you find in the recipe.
- 50 g icing sugar
- 500 ml heavy whipping cream
- 1 sachet of vanillin or vanilla bean
If you use the vanilla bean, it must be opened and left to macerate for 12 hours in the liquid cream, which must be kept in the fridge until it is whipped. Before mounting it, however, you must remove the berry and filter it and do not follow step 4
Start by putting the cold cream from the refrigerator in the glass of the planetary mixer or in a bowl if you have to use the mixer and start whipping at medium speed
When the cream is almost whipped,
sift the icing sugar and gradually add it to the cream
Sift the vanillin and add it to the cream. Do not follow this step if you are using vanilla bean (step 1)
- After putting the sugar on the sticks, let them rest for a few minutes before adding the potato starch, so they will absorb the sugar better.
- * The preparation time is reduced by 12 hours if you do not use the vanilla bean.
- Chantilly cream can be stored in the refrigerator for 2-3 days.
- Planetary or blender with bowl
- Silicone spatula