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France / Sauces & condiments
Wikibooks
Crème Chantilly
Crème chantilly is whipped cream, lightly sweetened and flavoured with vanilla. It is often attributed incorrectly to the French chef François Vatel, chef to Nicolas Fouquet and later Louis II de Bourbon-Condé in the 17th century, who is claimed to have served it for the first time for a banquet at the Château de Chantilly.
Ingredients
ScaleNo serving count in the source — scale by factor
- heavy cream, 250 ml1 cup
- confectioner's sugar, sifted2 tbsp
- vanilla extract, cognac, rum, or liqueur, or cognac, rum, or liqueur1–2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
In a chilled 3-quart bowl, whip the cream until it forms soft peaks.
Fold in the powdered sugar and flavouring.
Refrigerate until ready to use.
