(Chantilly cream - Authentic Italian recipes)
- Pastry cream
- Whipped cream
- Icing sugar
- Time:
preparation: 20 minutes
plus preparation and cooling time for pastry cream - Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) 0 % GDA - XX (kJ)
Protein: XX (g) 0 % GDA
Total fat: XX (g) 0 % GDA
Total carbohydrate: XX (g) 0 % GDA
Sugars: XX (g) 0 % GDA
For making chantilly cream you have to mix pastry cream with whipped cream. Generally whipped cream is 30-70% of pastry cream.
Choose the dose according to your taste.
Prepare pastry cream and let it cool. When you're whipping heavy cream, add some icing sugar. Fold whipped cream into pastry cream
in circular movements from the bottom upwards, using a wooden spoon. Be careful not to collapse your mixture.
Chill in the refrigerator but the best thing would be to use it immediately.
Note
- - You can use chantilly cream for filling your cakes. A good suggestion is to add seasonal fresh fruit (strawberries, wild berries, kiwis) cut into little pieces and sweetened lightly for a better filling.
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Last update
01/31/2010
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