Do you know the history of the famous Chantilly cream? Read on and learn how to easily make it for yourself.
By Veronica Lavenia
On the authorship of the Chantilly cream, there is no certainty, nor written documentation to confirm its legend. Legend says it was invented by Fritz Karla, known as François Vatel (1631 to 1671). A cook and caterer, Vatel worked for the most powerful French noble families of his era. In the castle of Vaux-Le-Vicomte, Vatel could have given life to one of the world’s most famous creams which he then made again once he was hired by Louis II de Bourbon, Prince of Condé at Chantilly Castle, in honor of that appointment.
As with any recipe, for a good Chantilly, quality of ingredients is essential.
Ideal for filling sweets or to decorate with, this rich and delicious cream is also perfect to be served simply in glasses with fruit or sauces.
My version is made ??with dairy free fresh cream and brown sugar.
- 1 tbsp organic vanilla “Bourbon”
- 250 ml (9 oz) dairy free fresh cream (regular heavy cream can be used, too)
- 1 tbsp light brown sugar
- Mix the vanilla with the cream and let it sit in the fridge for 2-3 hours. Also store in the refrigerator any electric whips and the container you will whip in. A cold bowl and equipment will help the cream to whip faster and be stabile.
- Whip the cream, adding sugar only when it has already taken form and started to thicken.
- Keep in refrigerator.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.