30 lines
1 KiB
Markdown
30 lines
1 KiB
Markdown
# Crème Chantilly
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Recipe yields 600 grams
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### Ingredients
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* 500 milliliters double cream
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* 50 grams icing sugar
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* 1 pieces vanilla pods, split
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* 150 grams plain chocolate
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* 2 tablespoons cocoa powder, sifted
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* 1 tablespoons milk, hot
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* 2 teaspoons instant coffee
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### Directions
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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.
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For Chocolate Chantilly:
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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.
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For Coffee Chantilly:
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Dissolve the coffee in the hot milk and leave to cool. Add it when you beat the cream.
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### Meta
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author: Roux Brothers on Patisserie
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tags: Puddings and Desserts
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