:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/eiSc1ik7kaGdCbfvXYFQ/c8e68a896014a87e2a5c8250713acf.jpeg "How to make chantilly cream at home?")
VIDEORECIPE How to make chantilly cream at home?
This easy recipe teaches how to make the best homemade chantilly cream, a classic of French cuisine. Don't miss it!
Ingredients
- 200 ml whole fresh milk
- 2 Yolks
- 20 g maize starch
- 50 g sugar
- Lemon zest
- 1 spoon vanilla essence
- 200 ml whipped cream
- 20 g vanilla icing sugar
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Directions
Pour the milk into a saucepan and add the lemon zest and the vanilla. Then, heat the milk without reaching boiling point.
Source: Youtube
Pour the egg yolks and sugar into a bowl and mix until the mixture is clear and homogeneous. Add the cornstarch and, continuing to mix, gradually pour in the warm milk until obtaining a frothy mixture.
Source: Youtube
Transfer the mixture to the saucepan and cook over low heat for a few minutes, constantly stirring, until the cream thickens.
Source: Youtube
Remove the saucepan from the heat and continue stirring the cream very quickly, for about 30 seconds. Then pour it into a bowl, cover it with cling film and let it cool completely in the refrigerator.
Source: Youtube
Semi-whip the cream in the special glass of the hand blender, then add the icing sugar and continue whipping the cream until obtaining a firm and compact mixture.
Source: Youtube
Gradually add the whipped cream to the chilled mixture and mix gently with a spatula. Once ready, cover it with transparent film and leave it in the refrigerator until use.
Source: Youtube
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RomiHow to make chantilly cream at home?
This easy recipe teaches how to make the best homemade chantilly cream, a classic of French cuisine. Don't miss it!
Pour the milk into a saucepan and add the lemon zest and the vanilla. Then, heat the milk without reaching boiling point.
Pour the egg yolks and sugar into a bowl and mix until the mixture is clear and homogeneous. Add the cornstarch and, continuing to mix, gradually pour in the warm milk until obtaining a frothy mixture.
Transfer the mixture to the saucepan and cook over low heat for a few minutes, constantly stirring, until the cream thickens.
Remove the saucepan from the heat and continue stirring the cream very quickly, for about 30 seconds. Then pour it into a bowl, cover it with cling film and let it cool completely in the refrigerator.
Semi-whip the cream in the special glass of the hand blender, then add the icing sugar and continue whipping the cream until obtaining a firm and compact mixture.
Gradually add the whipped cream to the chilled mixture and mix gently with a spatula. Once ready, cover it with transparent film and leave it in the refrigerator until use.
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