Vanilla Crème Chantilly Recipe 445

CHANTILLY CREAM

Steps:

• Approximately 15 minutes before making the cream, place the stand mixer whisk attachment and bowl into the freezer. You can also use a hand mixer or a whisk to make this recipe as well. Leave the cream in the fridge until right before beating. Cold equipment and cream will allow the cream to whip more easily to stiff peaks.
• Pour the cream into the stand mixer bowl fitted with the whisk attachment and turn to medium speed. Slowly add the sugar and continue to beat until the cream reaches soft peaks.
• Add the vanilla paste and continue beating to stiff peaks (i.e., the cream will have a point that stays straight up and does not fall to one side when the whisk is removed from the bowl).
• This recipe makes approximately 4½ cups (550g).
• Store the Chantilly cream in the refrigerator in an airtight container for up to 3 days. Sometimes, whipped cream begins to weep as it sits, so you might need to re-whip it prior to use.
• Chantilly cream is best as a topping (e.g., on a tart, pavlova, and on fresh fruit) or to be used immediately before serving (e.g., Choux Chantilly). It's not a very stable topping, so it's not advised to use it to frost a cake.

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.

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.

LAVENDER VANILLA CRèME CHANTILLY

Steps:

• In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
• For Lavender sugar.
• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!

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.

VANILLA CREAM OR SAUCE

Steps:

• Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
• Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
• Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
• Move sauce to refrigerator and chill completely cold, at least 30 minutes.

VANILLA CRèME CHANTILLY RECIPE - (4.4/5)

Steps:

• 1. Place cream in a clean bowl. 2. Begin whipping. 3. Once cream begins to stand, add vanilla. Continue whipping. 4. Add powdered sugar in two batches, continue whipping. 5. Whip until stiff peaks have formed and cream does not move.

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.

CHANTILLY CREAM

Steps:

• Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.