Difference between revisions of "Crème Chantilly"
RealRecipes (talk | contribs) m (1 revision: 3) |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | | |
| − | [[ | + | [[Cuisine of France|French cuisine]] |
'''''Crème chantilly''''' is whipped cream, lightly sweetened and flavoured with vanilla. It is attributed to the French chef François Vatel, chef to Louis XIV in the 17th century who is said to have served it for the first time for a banquet at the Château de Chantilly. | '''''Crème chantilly''''' is whipped cream, lightly sweetened and flavoured with vanilla. It is attributed to the French chef François Vatel, chef to Louis XIV in the 17th century who is said to have served it for the first time for a banquet at the Château de Chantilly. | ||
| Line 16: | Line 16: | ||
# Refrigerate until ready to use. | # Refrigerate until ready to use. | ||
| − | [[Category:French | + | [[Category:French cuisine]] |
Latest revision as of 16:38, 9 May 2012
|
Crème chantilly is whipped cream, lightly sweetened and flavoured with vanilla. It is attributed to the French chef François Vatel, chef to Louis XIV in the 17th century who is said to have served it for the first time for a banquet at the Château de Chantilly.
Yield: 1 pint
Ingredients
- 1 cup (250 ml) heavy cream
- 2 Tbs. sifted confectioner's (powdered) sugar
- 1 - 2 tsp. vanilla extract, or cognac, rum or liqueur
Procedure
- In a chilled 3-quart bowl, beat the cream until it forms soft peaks.
- Fold in the powdered sugar and flavouring.
- Refrigerate until ready to use.
