Chocolate Chantilly cream. Chantilly cream: recipes for every taste

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• Cream (1) - 60 g
• Glucose - 4 g
• Trimoline - 4 g
• Milk chocolate - 100 g
• Cream - 150 g

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Yes, yes, for a long time this cream was exactly like that - many-sided, amazing, mysterious. Just try asking Yandex what Chantilly cream is! There will be hundreds of pages dedicated to the preparation of completely different creams, which for some reason are called in one word - “Chantilly”. And just whipped cream with powdered sugar, and cream with sour cream, and custard with cream, and even chocolate with... water - all this is supposedly Chantilly. Forgive me for the incredulous “allegedly”: despite the fact that the veil of secrecy, thanks to kind people, has been lifted for me, I am still a little perplexed. But I know something for sure, and I’ll tell you about it now.

So, traditionally, Chantilly cream is called the most ordinary cream whipped with powdered sugar. You need to beat them very cold, it is advisable to also cool the dishes and mixer whisks; the room should not be too hot either. The cream should be whipped until clear traces begin to remain from the whisk, and the mass itself will stick to the whisk. It is important not to overbeat, otherwise you will end up with butter! This moment needs to be captured, and only experience will help us here. The result is a good, tasty, delicate cream, which has only one drawback: it is not very stable, and products decorated with it should not be left at room temperature for a long time, and after some time in the refrigerator the cream will weather and settle a little, and may even become spongy. This happens despite the fact that modern store-bought whipping cream contains the thickener carrageenan. Therefore, the decor of cakes that will have to travel, be displayed, or simply be stored in the refrigerator for a long time, is never made with whipped cream of animal origin. And if you see a cake in the window decorated with a cloud of snow-white cream, you should know that this is vegetable cream. They are of quite high quality, hold their shape well, look impressive, but... you understand.

However, everything is not so simple with this Chantilly. It can be vanilla, lime, berry, chocolate and a whole lot of other flavors! To do this, vanilla seeds, lime juice, berry purees or chocolate are actually added to the cream, but the majority of it is cream. By the way, the proportions are where Chantilly differs from (if we are talking about a mixture of cream and chocolate): there is significantly more cream in Chantilly. If we use additives, the cream needs to be kept for several hours (ideally overnight) in the refrigerator and only then whipped. Also, for better “strength”, gelatin is sometimes added to Chantilly. Glucose and confectionery sugar trimolin serve the same purpose, thanks to which the cream becomes more stable, does not dry out longer and retains its presentable appearance.

As a helpful illustration to my ramblings, I will tell and show you how to make Chantilly with milk chocolate. There will be enough cream from this amount of products to decorate 10 small cakes.

Place in a saucepan 60 g of high-fat (from 33%), but not country cream, 4 g of glucose and 4 g of trimoline. However, you can use country cream, but I have never worked with it and don’t know how it behaves, so I cannot be responsible for the result. Stir, put on fire and bring to a boil.

Place 100 g of milk chocolate, broken into pieces, into a blender glass.

Pour hot cream over it.

This is what happens!

There are so many different desserts in the world that you can get confused about the names. One of them is Chantilly. And what is it? And how to prepare the original Chantilly? Let's figure it out!

What it is?

Chantilly is a creamy airy cream or, more simply, whipped cream, to which sugar is added and sometimes other ingredients, such as vanilla, are added. Such an exquisite name was given for a reason: it is believed that the dessert was invented by the head waiter of the castle of Chantilly (Chantilly) Francois Vatel, and this happened back in the seventeenth century. But historians found out that the phrase “Chantilly cream” was found for the first time a century later, and Baroness Oberkirch tasted the dessert at the Palace of Versailles. The name became a symbol of sophistication, which the castle of the same name personified.

Preparing Chantilly

How to make Chantilly cream? There are several ways, and the most worthy ones will be discussed in detail.

Classical

This recipe is classic and simplest. To prepare you only need two ingredients:

• a glass of fresh cream;
• three full tablespoons of sugar.

The preparation is simple:

1. Cool the cream in advance by placing it in the refrigerator for at least an hour.
2. Using a mixer or whisk, begin whipping the cream very vigorously. Do this until a stable foam appears, forming peaks that do not fall off and retain their shape.
3. Now gradually add sugar while continuing the beating process.
4. When the sweetened cream turns into an airy cream, you can stop whipping it and use it for culinary purposes.

Chocolate

Chocolate lovers will definitely appreciate this delicious Chantilly cream. The list of required components will be as follows:

• a glass of cream;
• half a chocolate bar;
• sugar to taste (if sweet milk chocolate is used, this ingredient can be excluded from the list of required ones).

Preparation:

1. Grate the chocolate on a fine grater to form chips.
2. Heat the cream well, add chocolate chips and melt it, stirring everything thoroughly.
3. Cool the resulting hot chocolate cream by placing it in the refrigerator or freezer if you don’t have much time.
4. Start whipping and continue until a stable, non-falling foam appears.
5. Cool the cream and beat it a little more. Now you're done!

Fruit cream

To get a light and delicious fruit Chantilly, use the following ingredients:

• a glass of cream with a fat content of at least 33%;
• a third of a glass of granulated sugar or powder;
• pear.

Process description:

1. The cream needs to be cooled and whipped first separately until fluffy, then with sugar.
2. Peel the pear, cut out the core and stalk, grind the pulp in any way, for example, using a blender.
3. Gradually add the pear puree into the cream, whisking vigorously and constantly so that the peaks that appear do not fall.

Fragrant cream with liqueur

This cream will delight any gourmet and transform the dessert, making it refined and original. Here's what you need:

• 300 ml heavy cream;
• couple of st. l. powdered sugar;
• half a teaspoon of rum for flavor;
• two tablespoons of liqueur, for example, currant or cherry.

Preparation:

1. Cool the cream and start whipping at medium or low mixer speed.
2. When foam appears, reduce the whipping speed.
3. After stable peaks appear, add powdered sugar, rum and liqueur, start beating the mixture again and do this until you achieve the desired airy consistency.

Coconut Chantilly

You can also make an unusual coconut chantilly. Required:

• 400 ml coconut milk;
• five tbsp. l. granulated sugar or powdered sugar;
• a little vanilla extract if desired.

Instructions:

1. Preparation will be the same as when using regular cream. Cool the milk and beat until the first peaks appear.
2. Add sugar and vanilla and continue beating.
3. When the foam does not fall off, the process can be completed.
4. Refrigerate the coconut chantilly and use.

How to use the cream?

Chantilly is used as a cream for a wide variety of desserts. With it, any cake will become refined and airy, and the cakes will acquire a special charm. Whipped cream is often served with ice cream and often becomes a component of complex desserts. You can also serve baked goods with cream, for example, strudels and cookies. Another way to use it in cooking is to serve it with fruits and berries, such as pears, strawberries, cherries, bananas and so on.

• The fattier the cream, the fluffier and tastier the cream will be. In addition, they must certainly be the freshest.
• You can improve classic recipes and use additional ingredients to give the cream an even brighter taste and unique aroma. Add cocoa, chocolate, cinnamon, coffee, vanilla.
• The cream must be cold, and its optimal temperature is 4-5 degrees Celsius. A warm product will not become fluffy after beating. It is also advisable to cool the bowl in which you will whip the cream. It’s even better to place it in a container with ice so that the ingredients don’t get too cold.
• If you use powdered sugar instead of granulated sugar, the cream will turn out more delicate and airy.
• The dishes and products to which you add Chantilly should not be very warm, much less hot, otherwise the cream will simply melt and lose its airy structure.
• Do not whip the cream at maximum speed: if it is fatty, it may turn into butter.

If you want something not just sweet and tasty, but also refined, airy and unusual, make a magnificent Chantilly cream!

Traditionally I prepared this cream with chocolate, but I got this recipe in a practical way. Chantilly cream is the name given to ordinary cream whipped with powdered sugar. There is a recipe for this cream based on chocolate, but I also like this cream - with cocoa and coffee. You just have to take very good cocoa. The taste is excellent and the texture is tender. I often use Chantilly cocoa cream in my recipes.

Mix cocoa with instant coffee.

Pour boiling water over a spoon. The mixture should not be too thin or thick. The consistency of the pancake batter is just right. Mix everything until smooth and leave to cool to below room temperature.

Before whipping the cream, it is worth cooling it, it is advisable to cool the whipping bowl and whisk too. Pour the cream into the bowl, add powdered sugar and beat at medium speed, gradually increasing the speed. Whisk until soft peaks form; the main thing is not to beat the cream.

Add the cocoa mixture and continue beating until just a little smooth.

The finished Chantilly cream with cocoa has a delicate silky texture and holds its shape perfectly.

I'm having chocolate cake today. Coat the cake layers with cream and assemble the cake.

You can decorate the cake with the same cream, but I have other plans.

For novice housewives, Chantilly cream has become a real mystery. Its recipe is very simple: in the traditional version it is prepared from whipped cream and powdered sugar. Why is this cream mysterious? Today there are so many of his recipes that it is no longer clear which of them is true. Let's look at the most successful options.

A simple recipe for delicate cream

This cream can be used for cakes and muffins. Snickers cake with Chantilly cream turns out delicious. Traditionally, it is prepared on the basis of cream, but we add milk to it, and the cream will sparkle with bright flavor notes.

Compound:

• 500 ml of cream with a high percentage of fat content;
• 60 ml milk;
• 5 tbsp. l. powdered sugar;
• vanilla essence.

On a note! Chantilly cream based on coconut milk turns out to be exquisite. Then no cream is added to it.

Preparation:

1. We need milk and cream chilled.
2. Pour 250 ml of cream into the container, add milk.
3. Whip until we get a fluffy foam.
4. Then pour in another 250 ml of cream, add powder and vanilla essence to taste.
5. Whip the cream without being lazy. We need a lush, creamy mass that does not drip from the whisk.
6. We immediately use Chantilly for baking.

On a note! Chantilly cream can be complemented with berry and chocolate notes. Lime juice, chocolate or berry puree are added to the cream.

Chocolate cream

Chantilly cream with chocolate notes turns out delicious. We will need to purchase trimolin in advance - a sweet, odorless, white paste, as well as glucose. It is better to choose homemade cream; its fat content should not be less than 33.

Compound:

• 210 ml cream;
• glucose - 4 g;
• trimolin - 4 g;
• 100 g milk chocolate.

Preparation:

Delicate cream based on coffee and cocoa

Chocolate cream "Chantilly", prepared on the basis of coffee and cocoa, turns out to be interesting in taste and aromatic. Just choose high-quality, expensive cocoa.

Compound:

• 300 ml cream with a fat content of 33%;
• 5 tbsp. l. powdered sugar;
• 20 g cocoa powder;
• 1 tsp. instant coffee;
• 65 ml filtered water.

Advice! There are a few rules to keep in mind when whipping cream. Firstly, the cream itself, the dishes, and the whisk should be cooled. Secondly, the dishes must be literally sterile clean and absolutely dry.

Preparation:

On a note! Chantilly cream is prepared in the same way according to Andy Chef’s recipe.

Cream with currant aftertaste

Are you afraid of culinary experiments? Prepare Chantilly cream with currant liqueur. It will be the perfect decoration for any baked goods.

Compound:

• 300 ml cream;
• 15 g powdered sugar;
• 20 ml liqueur.

Preparation:

1. Let's cool the cream. Pour them into a cold metal container.
2. Start whipping the cream by setting the mixer to low speed. Gradually increase the speed. Make sure that the mixture does not turn into oil.
3. Add powder and currant liqueur.
4. Now let's arm ourselves with a regular whisk and mix the ingredients, moving from bottom to top, until we get a homogeneous structure.

This is interesting! Whipped cream has its roots in the 16th century. They appeared in Italy, and called the cream “milk snow”. They beat them with willow branches for several hours.

Cream is a magical confectionery component that turns an ordinary sponge cake or cake into a cake or pastry. Well, what else can give baked goods a special charm and make the cake unforgettable! By the way, sometimes it helps not only to decorate a product, but also to hide minor flaws. In addition, with the help of cream you can create exquisite desserts, where it will act as a wonderful addition or itself will become the basis of a luxurious sweetness.

There are several main groups of creams:

• Custard
• Creamy
• Sour cream
• Oily
• Curd
• Protein

Using one, for example, biscuit base, but different creams, you can get completely different confectionery masterpieces. To do this, you just need to know a few basic recipes, add a little imagination, and success is guaranteed!

We will now try to find out where to use it, what to cook it from and how to store this sweet miracle.

What desserts use creams?

The word “dessert” itself means a sweet dish that is served at the end of the main meal. Such a delicacy, like the last phrase in a conversation, is remembered most of all, and simply must be amazing! Cream will also help here, which will be an excellent addition to sweet omelettes, pancakes, desserts made from berries, fresh and baked fruits, fruits in dough, etc. There are also completely independent dessert creams. They are prepared on the basis of cream (fat content more than 20%), sour cream, cottage cheese with the addition of sugar, eggs, milk, gelatin, and fruit. Chocolate, powdered sugar, cinnamon, coffee, candied fruits, nuts and everything your imagination tells you are used as decoration! The finished cream is placed in portioned bowls or glasses, placed in the refrigerator and then served.

We offer a wonderful recipe for making cream as an independent dessert.

Curd cream recipe

Ingredients : for 150 g of cottage cheese – 1 tbsp. milk, 1 tbsp. flour, 4 eggs, 1 tsp. gelatin, 1 tbsp. sugar, vanillin

Mix flour with half the volume of cold milk. Heat the remaining milk, combine both parts, bring to a boil and send to cool in a cool place.

Grind the cottage cheese and butter until smooth. Beat the yolks with sugar, add the cooled flour and milk and combine with the curd mass. Soak gelatin in ½ cup of water. Beat the whites into a strong foam and combine everything together, mixing thoroughly. The finished cream should be poured into molds, decorated and cooled for at least 2 hours before serving.

Recipes for making creams for multi-layer cakes

Custard recipe (basic)

This cream has a surprisingly delicate taste. It should be prepared in a container with a thick bottom and make sure that the cream does not burn.

Custard cannot be used to decorate products, but is used for filling baskets, tubes and eclairs, as well as for coating multi-layer cakes and pastries. If desired, it can easily be used as an independent dessert, as mentioned earlier.

If the cream will not be used immediately, transfer it to a glass container, level the top layer and spread the butter on it in small pieces to avoid the formation of a crust.

This cream does not last long.

Egg custard

Ingredients : for 2 tbsp. milk (cream) – 1 tbsp. sugar, 2 tsp. starch, 6 eggs.

Beat eggs with sugar and starch, add milk and heat on the stove, stirring thoroughly. As soon as the cream begins to boil, remove from the stove and cool.

Custard with flour

Ingredients : for 2 tbsp. milk - 4 eggs (or 5 yolks), 1 tbsp. sugar, 2 tbsp. flour, ¼ tsp. vanillin powder.

Grind eggs or egg yolks with sugar, add flour, mix and dilute the mixture with cold milk. After this, put on the fire and heat, stirring with a whisk, paddle or wooden spatula. As soon as the mixture boils, remove it from the heat and add vanillin.

Airy custard

Ingredients : 1 tbsp. milk (cream), 4 tbsp. l. sugar, 4 eggs

Grind the yolks separated from the whites with sugar and pour in the milk. Stirring carefully, bring to a boil. Beat the cooled whites thoroughly and quickly mix with the previously heated mixture. Then heat everything together again for about 3 minutes, and the cream is ready. It is better to use it warm, and cool it already in the product.

Based on these three recipes, using various additives and flavorings, you can easily obtain such varieties of cream as custard fruit (orange, tangerine, pineapple, peach...), custard nut, chocolate and other options. Don’t be afraid to fantasize and surprise those for whom you are planning a holiday!

Custard for Napoleon cake

“Napoleon” is the most common way to use custard, so we will put it in a separate chapter, where we will describe the most proven and suitable recipe.

Ingredients

• 1/2 tbsp. Sahara
• 2-3 yolks
• 2 tbsp. flour
• 3/4 tbsp. cold milk
• 1/2 tbsp. hot milk
• 200 g butter

Grind the sugar and yolks as usual, sift the flour into them, then add cold milk. Bring half a glass of milk to a boil and slowly add the resulting mixture to it, without stopping stirring for a second! Keep, stirring, over low heat until thickened and remove from the stove. Add oil and the cream is ready. Now let it cool, and you can spread the cakes.

Sponge cake cream recipes

The choice of cream for a sponge cake has its own characteristics. Ideally combined with sponge cake are types of cream such as butter, sour cream, butter, but custard and protein are not suitable at all. Here are several options for cream most often used for sponge cakes.

Buttercream recipe (basic)

This is a light, fluffy, very nourishing whipped cream cream. The process of its preparation requires special preparation and adherence to certain rules. A prerequisite is to pre-cool the cream to 3-4°C throughout the day. As the temperature rises, the whipping process noticeably worsens. And already at 12-14°C there is a risk of cream turning into butter or curdling. The thicker and fattier the cream, the better it will whip. The ideal option is 35% fat. When using 20% ​​cream, it is better to add gelatin.

Do not use buttercream for shortbread and puff pastry. It is much more suitable for sponge cakes, pastries and waffle rolls.

Buttercream without gelatin

Ingredients : for 2 tbsp. cream 35% fat - 2 tsp. powdered sugar, 4 g vanilla sugar.

For cooking, we take only chilled cream and use only chilled dishes! We remember about strict adherence to temperature conditions (they were discussed above). To avoid heating during the cooking process, it is better to place the container with cream in cold water or snow. Beat until thick foam forms, carefully adding vanilla and powdered sugar. It is easy to check the readiness of the cream - it should not fall from the raised whisk.

Butter cream with gelatin

Ingredients : by 1.5 tbsp. cream (25-30%) – ½ tsp. gelatin, 1 ½ tbsp. powdered sugar.

Let the soaked gelatin drain, add a little cream and mix. We wait two hours, and when the gelatin swells, place the container in hot water, heat it and stir again until completely dissolved. Cool the mixture to 40-50°C. Whip the remaining (certainly cold) cream, trying not to heat it, until a thick fluffy foam is obtained, carefully adding powdered sugar, and then slowly pouring in the prepared warm gelatin solution. This version of the cream simply needs to be flavored to drown out the taste of gelatin. As additives (if the product will serve as a filling), use pieces of fruit or nuts. You must use the cream immediately!

Based on the basic gelatin buttercream recipe, you can create a huge number of flavored variations. To do this, just add about 2 tbsp of gelatin before adding. spoons of fruit puree, juice, syrup, jam or coffee, citrus zest, etc. Imagine and improvise! Let your dishes have a twist!

Sour cream recipe (basic)

The process of preparing sour cream is largely the same as preparing butter cream. For this cream, we use only fresh and fairly rich sour cream (preferably 30%). Cool it very much, just like cream, before you start whipping. We try not to heat it up during the cooking process!
Sour cream is stored for a very short time (2-3 hours) and always in a cold place!

Sour cream without gelatin

Ingredients : for 1 tbsp. sour cream (25-30%) – 4 tbsp. powdered sugar, 5 g vanilla sugar

Place the container with sour cream in cold water, ice or snow. Whisk with a whisk, not too dynamically, until a thick, fluffy foam forms. Add the mixture of powder and vanilla sugar gradually while beating. We check the readiness of the cream in the same usual way - we lift the whisk to make sure that the cream is held on it.

Sour cream with gelatin

Ingredients : for 1 tbsp. sour cream – 4 tbsp. powdered sugar, 1 tsp. gelatin

We start in the same way as in the recipe without gelatin, but carefully and slowly pour a warm (40-50°C) gelatin solution into the already completely whipped foam. We prepare it in advance using half a glass of water. Be sure to flavor the cream just before adding the gelatin solution in order to remove the unpleasant aftertaste from the finished product.

The variety of options for flavored sour creams and the methods for their preparation are completely the same as the butter creams described above.

Recipe for condensed milk creams, as an example of butter cream (main)

Oil creams are the most common and most loved. Their basis is butter, which allows the cream to be plastic, obedient, helps to give and maintain various shapes and relief outlines. This cream is most suitable for decorating baked goods and has a relatively long shelf life. To prepare it, choose unsalted fresh butter that has not had time to absorb foreign odors. As a recipe for the main butter cream, we will give the most famous one - cream with condensed milk.

Ingredients : (based on a standard cake)

• 200 g butter
• can of condensed milk
• vanillin, nuts, cocoa (optional)

Beat the softened butter with a whisk until a fluffy white mass is obtained. Condensed milk can be used boiled or regular. If you choose boiled, boil the jar for about an hour, cool and only then open. Add boiled condensed milk in small portions, without interrupting whipping, and pour regular condensed milk carefully. It is advisable to whip the cream for about 10 minutes. It should be fluffy and uniform. If desired, you can add flavoring to the finished cream to add sophistication and piquancy.

Chocolate cream recipe (buttercream version)

Everyone loves chocolate! There are simply real fans of this product who will not even look at products in snow-white and pink clouds of cream if their brown brother modestly flaunts nearby. For such lovers, the chocolate version of buttercream will be simply irreplaceable.

Ingredients : (based on a standard cake)

• 150 g butter
• ½ tbsp. milk
• 1 tbsp. Sahara
• 3 egg yolks
• 150 g dark chocolate

Beat the egg yolks with sugar, add milk and, stirring continuously, heat in a water bath until thickened, and then leave to cool.

Beat the softened butter thoroughly and gradually combine it with the cooled mixture of eggs and milk. And, finally, carefully pour the chocolate melted in a water bath, without interrupting stirring, into the almost finished cream. The finished product, covered with chocolate cream, must be cooled before serving.

Shanti cream recipe (butter cream version)

Mysterious, beautiful name (as well as the product itself)! This cream is worthy of being a cake decoration on the imperial table. Be sure to try to cook it and your efforts will not go unnoticed.

Ingredients : (based on a standard cake)

• 200 g butter
• ½ tbsp. milk
• 200 g sugar
• 1 egg
• 1 tbsp. l. peach, apricot or pear juice (optional)
• 10 g cocoa

Grind the egg with sugar, add milk and bring to a boil while constantly stirring. While the mixture is cooling, beat the butter until fluffy and gradually pour in the now cooled milk-egg syrup. Add vanillin, juice, mix thoroughly and divide the mass in half. We leave one part unchanged, and add cocoa powder to the second. The decoration of the biscuit will be very elegant if the white cream is inside and the dark one becomes a decoration on top.

How to store the finished cream

Despite all the advantages (high nutritional value, pleasant taste and attractive appearance), the cream has a huge drawback: it is extremely sensitive to any bacterial contamination and has a very short shelf life!

To prevent the growth of microbes, store products with cream exclusively in the cold, preferably at a temperature of 2-5°C.

Remember: the longest shelf life (72 hours) is only for butter cream, and the shortest (2-3 hours) for custard and sour cream.

And, after that, a video on how to prepare vanilla cream (watch only for women)

We wish you bon appetit and culinary success!