Chantilly cream
The same cream and sugar taken to four stages: unwhipped, foamy, firm peaks and overwhipped. Side by side, they show where Chantilly texture begins and where it goes too far.
- Makes
- 1 batch of each
- Each version
- 330 g
Scale
batches
For each version
| Ingredient | Grams | % of cream |
|---|---|---|
| 300 g | 100% | |
| 30 g | 10% | |
| Total | 330 g |
The versions
Liquid Chantilly cream
- Combine the cream and sugar without whipping.
Foamy Chantilly cream
- Whip the cream, adding the sugar as you go, and stop as soon as it turns foamy.
Firm Chantilly cream
- Whip the cream, adding the sugar as you go, until it holds firm peaks: this is Chantilly texture.
Overwhipped Chantilly cream
- Whip the cream, adding the sugar as you go, and keep whipping past firm peaks until it is overwhipped.
For bakers in the US
- Heavy cream (35%)
- Heavy whipping cream (US heavy cream is 36 to 40% fat)
