Crème Chantilly

Creme Chantilly served on fresh berries

We were recently invited by Dana Levy to style a Crème Chantilly recipe for the Northern France Tourism Board in Australia.

The invention of Chantilly whipped cream is often attributed to the great French chef Vatel who worked in the kitchens of the Château de Chantilly.  In April 1671 he was commissioned to organise a party for the Duc de Condé, owner of Chantilly, and his cousin Louis XIV at the Chateau. The party lasted over 3 days, sumptuous meals were served, illuminations, hunting and lavish entertainment were organised. For the famed Vatel however, things did not go so well. There were problems in the kitchen and with supplies and it is said that unable to bear the indignity of failure, Vatel committed suicide before the party was over.

The recipe from whipped frothy cream goes back much further. Recipe books from many years before feature a cream with vanilla and egg white “light like snow”. Not until a century after that famous party would the name Chantilly Cream be applied and the recipe would include sugar as we know it today.

A good Chantilly cream recipe is essential to every French kitchen. This rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, génoise cakes (sponge cakes), and tarts. In essence, all it is a sweetened whipped cream with vanilla added.

Crème Chantilly

300 mls heavy cream

2 tablespoons icing (powdered) sugar

1 teaspoon vanilla extract or seeds of a vanilla bean

In a large mixing bowl, beat heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.

Serve on fresh berries or Apple Pie (see previous post).

See video above for visual instructions.

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