Vanilla Chantilly

Free

Difficulty: Low
Time: 10 min
Quantity: 485 g
Type: Creams, Mousses and Ganaches
Dietary requirements: Nut-free Gluten-free Vegan

Ingredients

450 g plant-based whipping cream

35 g powdered sugar

1 vanilla pod

Chantilly is one of the pillars of pastry. The true chantilly is the French chantilly and is made only of whipping cream, powdered sugar and vanilla, all whipped together. The cream must be cold from the fridge to whip well; it is recommended to place the package in the refrigerator the day before.

Method

Make sure the cream is very cold from the fridge. Split the vanilla pod lengthwise and use the tip of a knife to scrape out the seeds by running the blade along the pod.

In a bowl weigh the cream with the sifted powdered sugar and the seeds of the vanilla pod. With electric beaters whip at medium speed for a few minutes until you obtain a stable, well-whipped chantilly. Alternatively you can use a stand mixer with the whisk. Transfer the chantilly into a piping bag or container and store in the fridge.

Storage

Store in a piping bag or in a container in the refrigerator for up to 3 days.

Tips

It can be used simply as is or it can be added to pastry cream to make a diplomat cream. See the recipe here. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products