The chantilly cream

  • Who does not know the CHANTILLY CREAM, one of the most used Italian pastry cream, composed of custard, whipped cream and be endlessly: vanilla, lemon, Orange, Liquor… I the recipe for chantilly by Luca Montersino. In doses that I give is from a sheet of gelatin to obtain a more stable and chantilly soda, with which you can stuff layered cakes without fear that the filling ceda. The basic recipe that I leave is vanilla flavored, but use your imagination. I take this opportunity to remind you that the chantilly cream, in France and the rest of the world excluding Italy, is simply the whipped whites with powdered sugar and vanilla. We commonly refers to the formula above, both in shops and in cookbooks, even if the proper Italian name, very little used, this cream would “Diplomatic cream”. Why I don't know, but it's good to know the difference because if you ask Paris a brioche with chantilly, you will have a brioche with sour cream.
Shortbread tarts with orange and raspberry chantilly

Shortbread tarts with orange and raspberry chantilly

Servings per 1 kilogram of vanilla chantilly cream

  1. 400 milliliters of fresh whole milk
  2. 100 ml of cream
  3. 150 grams of egg yolks
  4. 150 grams of caster sugar
  5. 30 grams of flour or cornstarch or potato starch or rice starch
  6. a tablespoon of vanilla extract
  7. 3 grams of gelatin
  8. 400 milliliters of whipped cream

Put the gelatine in water for 15 minutes and pour the milk in a saucepan, the 100 ml of cream and vanilla and bring to a boil over low heat. Meanwhile, Mount with an electric mixer or egg yolks with the sugar planetary, until the mixture is puffy and fluffy, then more assembling combine flour. Remove the milk from the heat and pour the mixture quickly until you are completely mixing, then replace the fluid on the heat and add the isinglass well squeezed: continue cooking, stirring constantly, until the cream thickens. Remove from heat, pour the cream in a bowl, cover with plastic wrap and allow to cool completely cream, first at room temperature and then in the refrigerator. When the custard is cold, join the 400 milliliters of whipped cream. Store in the refrigerator until ready to use it.

6 comments

Deborah 5 September 2018 at 17:49

Sorry I do not want to be rude but in Italy is commonly called chantilly because few know the real name or diplomatic cream

Reply
Ada Parisi 6 September 2018 at 14:47

hello Deborah, you are rude. You're right, nobody knows and I, for that, I had found it necessary to specify it as finding written in pastry “Diplomatic cream” it is very rare. But in fact I was wrong not to specify, so maybe we increase the number of people who know the real name. See you soon and thanks. ADA

Reply
Joseph January 17, 2017 at 18:30

Why don't you use flour instead of corn starch.?

Reply
Ada Parisi January 17, 2017 at 21:16

But certainly: corn starch, potato starch, wheat starch or rice. Are all okay, so it's also gluten free. I have to add them as a viable alternative in the recipe. I'm sorry, but it is one of the oldest of the site and for a long time don't look at her. Thanks for letting me know. Have a good evening, ADA

Reply
Maria olani beati korbes February 13, 2015 at 14:04

Estou in passeio na Itália and encantada com as receitas, I assist aos programas Alice e já copies várias receitas deste programa…mainly do Luca Montersino, UM grande abraço.

Reply
Sicilians creative in the kitchen February 13, 2015 at 15:08

Hi! Thank you for visiting and appreciating my blog! MOntersino is a great pastry chef that I love so much and I try to use his recipe for many basis in pastry! I hope you would find something useful here! Hi Ada

Reply

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