ChantillyChantilly is the French word for whipped cream and usually indicates that there are ingredients besides cream in the airy, whipped-up masterpiece on your plate. No matter what you call it, it’s a good thing. Have you ever made freshly whipped cream at a dinner party? I encourage you to do so. I’m still tickled when people get excited and, with delight glowing on their faces, ask, “Is that fresh whipped cream?” Chantilly is a basic component of fillings, creams, and many classic—and not-so-classic—desserts. I’ve included four variations of chantilly here. Each has a different flavor profile, but the method is the same, and absurdly simple.


How to Make It
    The basic steps for chantilly are as follows:
  1. Combine all the room-temperature ingredients in a large bowl or the bowl of a stand mixer.
  2. Use a large, balloon-shaped whisk or the whisk attachment to whip the ingredients to full peak stage; do not overwhip (we’re not making butter here, folks).
  3. Serve immediately
  4. vanilla bean chantilly
  5. This is the classic chantilly, or whipped cream, recipe that we all know and love. Serve it on a Dark Chocolate Crémeux (page 161) or on top of hot chocolate, or just sneak spoonfuls from the refrigerator. Once you become comfortable with this recipe, you can begin to add ingredients to create your own flavor profiles. YIELD: ABOUT 2 CUPS (480 ML) Ingredients
    • 250 g/1 cup plus
    • 1 tbsp heavy cream
    • 40 g/3 tbsp granulated sugar Seeds of 1/2 vanilla bean or
    • 4 g/1 tsp vanilla bean paste
  6. crème fraîche chantilly
  7. The tartness of the crème fraîche and the deep sweetness of the honey balance this chantilly to make a well-rounded, creamy treat. The crème fraîche will increase the time and the muscle required to get to the full peak stage, but I promise it is worth the effort. YIELD: ABOUT 2 CUPS (480 ML) Ingredients
    • 250 g/1 cup plus 1 tbsp crème fraîche
    • 250 g/1 cup plus 1 tbsp heavy cream
    • 250 g/1 cup plus 1 tbsp heavy cream
    • 30 g/11/2 tbsp lavender honey
    • Grated zest of 1/4 orange (see page 110)
  8. rose water chantilly
  9. Rose water is a common ingredient in Mediterranean cuisine; it has a beautiful fragrance and adds a special something when used in the correct amount. The flavors in this recipe are rounded out by the rose water and crème fraîche. This is the perfect complement to spring and summer fruit desserts. YIELD: ABOUT 2 CUPS (480 ML) Ingredients
    • 200 g/3/4 cup plus 1 tbsp heavy cream
    • 50 g/3 tbsp crème fraîche
    • 20 g/1 tbsp plus 1 tsp rose water
    • 30 g/2 tbsp plus heaping 1 tsp granulated sugar
  10. mascarpone chantilly
  11. We were working on a stuffing for French toast and hit upon this as a complement and balance to the rich sweetness of the classic brunch treat. It is also a great topping for hot toddies at the end of a wintry Saturday. The cognac and the creaminess of the mascarpone bring whipped cream to the adult table. YIELD: ABOUT 4 CUPS (960 ML) Ingredients
    • 2/3 cup (150 g) mascarpone
    • ½ cup (120 g) heavy cream
    • 1 tbsp (15 g) heaping  granulated sugar
    • 2 tsp cognac
    • ¼ orange Grated zest
    • 1 tbsp (20 g) orange marmalade

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