Technique: How To Prepare A Chantilly Cream - Le Cordon Bleu

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More Hide Reset All languages Specific language: Select Current language (English) All sites Specific site(s): Select Search by language Select a language Arabic Chinese English French Hindi Japanese Korean Spanish Thai Search by site Select all that apply Adelaide Australia Brazil Brisbane International Istanbul Japan Kaohsiung Kobe Lebanon London Madrid Malaysia Manila Melbourne Mexico New Zealand Online Ottawa Paris Paris - Hôtel de la Marine Perth Peru Rio de Janeiro Riyadh Sao Paulo Seoul Shanghai Signatures Rio Sydney Thailand Tokyo USA How to prepare a Chantilly cream

Chantilly cream, a big favorite with food lovers, is extremely simple to prepare and will perfectly accompany a number of desserts. The key to success: whipping cream, a very cold bowl and a whisk that have both been chilled in the refrigerator.

Chefs tip:The perfect way to flavour Chantilly cream is to use vanilla flavoured sugar. It is a great way to reuse expensive vanilla beans that have been used once already to make custards. Wash and dry overnight then store in a jar of sugar for one week, before grinding to a powder.

Ingredients

• 500 ml whipping cream
• vanilla powder
• 50 g powdered sugar

Please make sure that the whipping cream has at least 35% fat content otherwise it will not whip correctly.

Method

Prepare a large bowl filled with ice. Place the very cold whipping cream and the vanilla powder in a smaller bowl over the ice. Tilt the bowl slightly and whisk the cream to soft peaks.

Stop whisking and mix in the powdered sugar.

Continue whisking vigorously to stiff peaks.

Why not try this technique in our recipe, Chocolate genoa cake with creamy chocolate and berries.

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