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No. 301: Crème Chantilly

chantilly_cream_France.jpgAs if there weren’t enough lip-smacking things to gobble up in France, along comes the tried-and-true crème Chantilly fresh from the town of Chantilly in Picardy. This is not what you would call delicate whipped cream. It is a hardy, stand-alone dessert topper whose snowy peaks and designs hold their shapes after a good whisking, like a 60s beehive-hairdo shellacked with VO5 spray.

As the story goes, French Chef Vatel first came up with the recipe to help “stretch out” his short supply of cream during a banquet given by Fouquet honoring the Sun King. (Supposedly he never lived to taste the cream because he committed suicide during the banquet when he found out there was also a shortage of fish for the diners.)

His one-time secret recipe is now a standard in French cooking, and the essential ingredient for a perfect Chantilly cream is top-quality whole crème fraîche (fresh cream),  with a bit of icing sugar, and pod of vanilla mixed in; But beware, precise whisking is a must as too many strokes will turn the cream to butter…not necessarily the worst outcome, mais probably not the best consistency for embellishing desserts.

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When visiting Chantilly, be sure to order a big bowl of the delicious cream to share.

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2 Comments Post a comment
  1. Great photos….looks scrumptious

    July 11, 2014

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