Chantilly Cream

Chantilly cream is sweetened whipped cream, usually flavoured with vanilla. It is commonly made by whipping cold cream with sugar until it reaches the required peak stage. The name is associated with Chantilly in France, although the precise historical origin is debated.

Basic preparation

Use cold cream with sufficient milk fat for whipping. Add sugar and vanilla according to the recipe, then whip until soft, medium or firm peaks form. The amount of sugar varies by application; a common starting point is around 10% of the cream’s weight, adjusted to taste and the dessert.

Uses in pastry and desserts

• Profiteroles and éclairs.
• Pavlova and fruit tarts.
• Saint-Honoré and other classical pâtisserie.
• Hot chocolate, fruit desserts and plated pastries.
• As a component folded into pastry cream to make crème diplomate.

Texture and stability

Soft peaks are useful for folding and spooning; firmer peaks hold piping shapes. Overwhipping causes the cream to become grainy and can eventually separate into butter and liquid. Stabilizers may be used when the cream must hold for longer service.

Chef’s tip: Chill the cream, bowl and whisk. Stop as soon as the required texture is reached and keep the finished cream refrigerated until service.

Key distinction: Chantilly cream is sweetened and usually vanilla-flavoured whipped cream; plain whipped cream may be unsweetened.