1 KiB
1 KiB
Crème Chantilly
Recipe yields 600 grams
Ingredients
- 500 milliliters double cream
- 50 grams icing sugar
- 1 pieces vanilla pods, split
- 150 grams plain chocolate
- 2 tablespoons cocoa powder, sifted
- 1 tablespoons milk, hot
- 2 teaspoons instant coffee
Directions
Combine the well-chilled cream with the sugar and vanilla seeds in the chilled bowl of a mixer. Beat at medium speed for 1-2 minutes. Increase the speed and beat for 3-4 minutes, until the cream begins to thicken. Do not overbeat - it should be a little firmer than the ribbon stage.
For Chocolate Chantilly:
If using cocoa powder, add it when you beat the cream. Otherwise, melt the chocolate above a pan of gently simmering water, remove from the heat and mix in 1/3 of the plain Crème Chantilly. Gently fold this into the remaining Chantilly.
For Coffee Chantilly:
Dissolve the coffee in the hot milk and leave to cool. Add it when you beat the cream.
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author: Roux Brothers on Patisserie
tags: Puddings and Desserts