How to make chantilly cream in 4 simple steps

Welcome to Paulina cuisine friends and friends! How are they? Today I bring you all my secrets and tell you how to make chantilly cream. Today I am not going to tell you the story or anything, we will start directly with the recipe. Another day I tell you, or if you want to read it on the Internet, everyone loves to tell your version of how the chantilly cream recipe arises.

Well, this preparation is very simple, but it never hurts to consider all tips to get perfect and enjoy it in the best way. Because there is nothing more frustrating than preparing something with all love and that in the end is ugly visually. Without further ado we start with this!

The secrets of the chantilly cream recipe

Read these tips, you will thank me

Chantilly cream is ideal to finish and decorate your desserts in the best way, as long as it is well done. In this post I don't just want to tell you how to make this typical whipped cream to accompany and decorate desserts but I also want to give you all my tricks so that it is stable and smooth. Let's learn how to make a well hegemonic chantilly cream! And let's get it!

Here are my advice so that you are not cut, or get aqueous, or lump ... or all those problems that may arise when this preparation is done.

• Once done, it can last up to 5 days in the refrigerator if it is stored airtight.
• The cold is the best friend of the cream: before doing it, take all the utensils to cool. Either by refrigerator for a few hours or to freezer for a while. Everything you use huh! The bowl, the rods, the spatula ... and if you are going to put your finger to try how metelo was also in the freezer, ok? Thus, it will ride much faster and will have a prettier texture! All ingredients must remain refrigerated so far that you will start beating it. Do not take it out before and play with the new Instagram filters, do me the favor.
• Ideally , using impalpable sugar or glas , so it will be more firm and will be easier to the cream. Using icing sugar it will not be necessary to beat the mixture in excess. It is added when the cream is halfway and it is perfect!
• In the case of having common sugar, or granulada, a good tip to integrate well and then do not lose water and of that aspect of “perspired” and a half cut (you understand me to what I mean, right?) Is to add the sugar when we still do not begin to beat, mix well and leave it in the refrigerator for a few hours. If you leave it all night better! This is going to dissolve in the cream and when it is whipped you will integrate super good!
• Add the flavoring at the end, when the Chantilly cream is already at the desired point. They can also add a dye, zest or what they like. But it should always be once at the point they are looking for! The classic flavoring for this recipe is vanilla, but you can add what you like. Here we are not going to put ourselves in police officers!
• If you want, you can add a little flavorless gelatin to hold better . The proportion is a teaspoon of jelly without flavor by 4 tablespoons of water. It revolts it, you take it to microwave so that it dissolves and then let it fit. The right time to add the gelatin to the Chantilly cream is a second before it is at its right point. They must add it in the form of a thread and beat to the right point and voila! Then they take it to cool for a while for the gelatin to take effect and can already use it.
• Do not beat the chantilly cream. Read this well, Mabel: Do not beat more! Once the preparation has firm peaks, or once you are at the point you like ready! Not one more return. Not even for doubts. You leave the whisk to one side. As if it were your hand, yes? But it will be cut.
• If for those things in life the cream is cut off, add a splash of milk and stir it with a spatula. You will see that it is smooth returned! But you can also add some cream without beating and you also mix it with the spatula until you recover the proper texture.

Ready, that's all I know about it. If they have any other advice we are all eyes to read them!

Ingredients

• 500 ml of milk cream (cream to mount)
• 120 gr of impalpable sugar (icing sugar)
• Vanilla essence

How to make chantilly cream in 4 steps!

1. Mount the cream or cream at medium speed with the electric blender. It must be at medium speed so that air bubbles can be incorporated into the cream and thus assemble a good structure.
2. When the cream is halfway, add the icing sugar and continue beating.
3. Beat the mixture until firm peaks are generated or the consistency sought is achieved. Do not beat more because the preparation is cut.
4. Add a splash of vanilla essence and mix with spatula

Ready! The Chantilly cream is already ready to decorate your desserts or eat tablespoons!

About the chantilly cream

Who invented the Chantilly cream?

Nobody knows with certainty when the Chantilly cream was invented, but most food historians believe they go back to the Middle Ages. The first recipe that is recorded in this delicious cream appeared in an English kitchen book in 1671 and, at the beginning of the 19th century, when it was already a very popular dessert coverage in both Europe and America.

How is Chantilly cream prepared?

The key to making a perfect chantilly cream is to use thick cream that has previously cooled. The cream is placed in a bowl and beat with a rod blender or an electric blender until soft peaks form. Next, the sugar and aromas are added and the mixture is beaten until firm peaks are formed. Today, there are many different ways to enjoy the mounted cream, from covering a piece of cake to making a homemade meringue cookies.

Chantilly cream uses

Do you believe that the chantilly cream is only to cover the desserts? Well no. This light and light brew can be used in all types of recipes, both sweet and salty. Here are a few ideas to start:

• Add a spoonful to your coffee or morning tea for a decadent breakfast.
• Prepare a fruit salad by adding chantilly cream.
• To give a fun and festive touch to the macaroni classics with cheese , cover them with cream mounted instead of breadcrumbs.
• Give roast vegetables a bright and creamy flavor covering them with the cream mounted before serving them.

As you can see, there are endless possibilities when cooking with mounted cream. So the next time you are in the kitchen, do not be afraid to experiment, you may pleasantly surprise the result.