Chantilly Cream Recipe Mary Berry

VANILLA CHANTILLY CREAM

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
• Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

BERRY CHANTILLY CAKE

Steps:

• Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
• Place 4oz of the milk and oil in a separate bowl or cup and set aside
• Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
• Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
• Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
• Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.
• Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl.
• I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
• Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
• Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
• Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.
• Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
• Add in the powdered sugar and continue creaming until combined
• Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix.
• Fold your cream cheese mixture and whipped cream together to make your frosting.
• Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer.
• Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries.
• Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice.
• Cool berry filling before using.

CHANTILLY CREAM

Steps:

• In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
• Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.

FRENCH CHANTILLY CREAM (CRèME CHANTILLY)

Steps:

• Gather the ingredients.
• In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
• Use as your recipe directs. Chill any unused Chantilly cream.

FRESH BERRY CHANTILLY CAKE

Steps:

• Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
• Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
• Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
• Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
• In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
• In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
• Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
• Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
• In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
• Slice each vanilla cake layer in half to create four layers.
• Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
• Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.

CHANTILLY CREAM (CREME CHANTILLY)

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.

BERRY CHANTILLY CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, whisk together eggs, milk, and vanilla.
• In a standing mixer, stir together flour, sugar, baking powder, and salt.
• Beat the butter into the flour mixture, one cube at at time. Continue to beat until it resembles coarse crumbs.
• Add the 1/2 of the egg milk mixture and oil and beat the batter is light and fluffy. Add remaining egg milk mixture and vanilla pudding and mix just until combined.
• Take a spatula and scrape the sides of the bowl.
• Spread into greased pans and smooth tops with spatula. May use two or three cake pans (I use three 8 inch cake pans).
• Bake for 16-22 minutes, depending on depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
• Let cakes cool. Run knife around edge of cake pan and flip over.
• In a large mixing bowl, whip heavy cream until firm peaks form. Set aside.
• In another large mixing bowl, whip cream cheese, powdered sugar, and vanilla for at least 5 minutes or until creamy and silky smooth. Gently fold in whipped cream until incorporated. Cover and put in refrigerator for 15 minutes.
• Spread a thin layer of jam over each layer.
• Spread chantilly cream over each layer.
• Top each layers with a sprinkling of fresh fruit.
• Using offset spatula, frost entire cake with chantilly cream.
• Top with remaining fresh fruit.
• Place the cake in the refrigerator until ready to serve.

CHANTILLY CREAM

Steps:

• Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
• Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

PAUL HOLLYWOOD'S RUM BABAS WITH CHANTILLY CREAM

Steps:

• Place the flour in a large bowl. Put the yeast on one side of the flour and the salt on the other, making sure they don't touch. (Salt can kill the yeast, making it inactive). Add the sugar, and stir until evenly mixed.In a different bowl, mix the milk and eggs together until well combined. Add three-quarters of the egg and milk mixture to the flour, and stir to combine. Mix in the rest of the liquid, and knead the dough in the bowl with a spatula until it's smooth and glossy; this will take about 10 minutes.Add the softened butter, and work it through the dough thoroughly until it's silky and stretchy. This should take approximately six minutes. Put the dough into a greased bowl and cover with plastic wrap. Set the dough aside to rise for at least an hour, until doubled in size. (Mine took about 1½ hours.)Grease and sugar four 4½-inch fluted rum baba tins (or savarin molds). (Coating the molds with sugar will help the fragile cakes come out of the molds without sticking.)Turn the dough out of the bowl, and knock it back by kneading it a few times. Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the four molds, trying to get them all as equal as possible.Preheat the oven to 350°F.Allow the dough to rise for a second time until it has expanded almost to the top of the molds. Be careful not to overprove at this stage, or you will get a muffin top around the edges. (Mine took about half an hour.)Bake in the preheated oven for about 20-25 minutes.Meanwhile for the syrup, put the sugar and rum in a small saucepan with water and bring to a rolling boil.When the babas are done (They should be golden brown, but you can also insert a toothpick in the thickest part of the cake to see if it comes out clean.), take them out of the oven and allow them to cool a little before carefully removing them from their tins. They will be very fragile.Place the babas into a deep dish and pour half the syrup over them. Allow them to soak up all of the liquid; then turn them over and repeat with the rest of the liquid. Transfer to the fridge to chill.Meanwhile, whip the cream with the powdered sugar and vanilla seeds. The cream must be firm enough to pipe and hold its shape. Transfer to a piping bag and keep in the fridge until needed. Prepare the fruit as desired.To serve, pipe the Chantilly cream, using a star nozzle, into the middle of the babas. Garnish with the mixed fruit.