FRENCH CHANTILLY CREAM (CRèME CHANTILLY)
This vanilla Chantilly cream recipe is simple to make. The sweet whipped cream is perfect for filling classic French pastries and cakes.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
- Use as your recipe directs. Chill any unused Chantilly cream.
Nutrition Facts : Calories 108 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 8 mg, Sugar 2 g, Fat 11 g, ServingSize 2 cups (2 Servings), UnsaturatedFat 0 g
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
CRèME FRAîCHE FRENCH CHANTILLY CREAM
Chantilly Cream is perfect to serve over fresh berries or french toast. It's a great addition to a Sunday brunch menu!
Provided by Corrinne J
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth.
- Top on your favorite fruits, French toast or pound cake.
Nutrition Facts : Calories 281.5, Fat 24.1, SaturatedFat 15, Cholesterol 87.8, Sodium 30.9, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
CRÈME FRAÎCHE FRENCH CHANTILLY CREAM
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth. Top on your favorite fruits, French toast or pound cake.
TRUE CHANTILLY CREAM
Alton Brown's, recipe for stabilized whipped cream is excellent, but as they say in the quarter, "Chantilly made with love, is akin to making love with Chantilly." & Cream Ain't Chantilly Cream! Without Grand Marnier and Brandy. Period! Liberty call, liberty call, liberty call! Still today, years after retirement from thre USN, the memories of hearing the bells and voice calling out that I was free to salute, and scoot, down to the frech quarter or the Garden district of 'Naw-lins'. For beignets n Chantilly Cream. Ooh-wee, p-i-g, hog!
Provided by Brian O.
Categories Dessert
Time 40m
Yield 2 cups, 1-24 serving(s)
Number Of Ingredients 6
Steps:
- Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
- Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
- Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
- After 4 minutes keep care because over mixing and you are making butter!
Nutrition Facts : Calories 1908.1, Fat 180.9, SaturatedFat 112.4, Cholesterol 664.6, Sodium 201, Carbohydrate 64.5, Sugar 51.8, Protein 10.3
OPERA CREAMS (AKS FRENCH CREAMS)
Make and share this Opera Creams (AKS French Creams) recipe from Food.com.
Provided by Holiday1234
Categories Candy
Time 30m
Yield 3-1/2 pounds
Number Of Ingredients 5
Steps:
- Combine sugar, cream, and cream of tartar in a 3-qt.
- heavy saucepan.
- Cook over low heat, stirring constantly, until sugar dissolves.
- Cook to 236°F.
- Watch carefully to avoid boiling over.
- If sugar crystals form on the side of pan, wipe them off.
- (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).
- Let stand until lukewarm, about 5-10 min.
- Work like fondant, until creamy& light in color.
- Add vanilla and work into mix.
- Shape in pieces as desired.
- Dip in melted chocolate.
Nutrition Facts : Calories 1584.7, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.7, Carbohydrate 271.5, Sugar 266.8, Protein 3.2
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