Creme Chantilly with Mia Cucina

Chantilly creme and Chateau

Mia Cucina Food Tours is celebrating the majestical city of Chantilly, with a Crème Chantilly Workshop. Watch the video and enjoy! Bon appetit!

The delicate Crème Chantilly

“Crème Chantilly or Chantilly cream”. Before anything, let’s try nailing the pronunciation. Crem Shontee. Say it that way three times. That’s it! Crème Chantilly, a name which only became common in the 19th century, is delicate and airy concoction is known right around the world. It’s reputation amongst fine gourmets is firmly established.

Chantilly, L'atelier de la Chantilly ©CRTC Hauts-de-France, Anne-Sophie Flament
Chantilly, L'atelier de la Chantilly ©CRTC Hauts-de-France, Anne-Sophie Flament

The complete history of “crème or cream Chantilly” is uncertain. Further, it’s original secrets have remained just that: a secret. So, what DO we know of this light, fluffy and delicate bowl of French sweetness? Crème Chantilly first made an appearance around the Age of Enlightenment. It was initially served in a village called Hameau near Senlis. The dairy in Hameau was part of the Prince of Conde’s Chantilly domain, a land holding already well known throughout Europe. The famous cream was served during the banquets which took place in the Hameau reception hall, which welcomed Chantilly’s most privileged guests.

Chantilly, Restaurant du Hameau©CRTC Hauts-de-France - Anne-Sophie Flament
Chantilly, Restaurant du Hameau©CRTC Hauts-de-France - Anne-Sophie Flament

There is much debate on the secrets of making Crème Chantilly. The only recorded advice for its preparation and the only secret revealed to those 18th century guests, was that the quality of the crème Chantilly “depends on the freshness of the cream and once finished whipping, curled peaks have formed and the waves of cream hold their shape”.

chantilly

Crème or cream Chantilly Recipe (External link)

Et voila – whilst we dream of visiting Chantilly one day, here is a recipe for Crème Chantilly. A fun and easy thing to do a la maison!

__- 300ml thickened cream

  • 1 table spoon icing sugar
  • 1 vanilla pod or teaspoon of vanilla extract__

Pour the chilled cream into a chilled mixing bowl. Stir in the icing sugar and vanilla. Whip the cream vigorously with a whisk or an electric beater until it forms waves. The cream is whipped to a “Chantilly” consistency when the soft peaks formed when lifting the whisk out of the bowl hold their shape. (Be VERY careful not to over whip, when the cream turns to clumps.)

Crème Chantilly is best served a top a bowl of fresh berries. If you want to respect the real French tradition, you will eat it all. French chefs insist crème Chantilly must never be stored and must be served fresh. You have been told.

Watch the video of the recipe of the Creme or Cream Chantilly here >> (External link)

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