Crema Chantilly
Sunday May 11, 2008
Crema Chantilly, made by combining equal volumes of crema pasticcera and whipped cream, adds an extraordinary touch to layer cakes and pastries. It's also easy to make, and will become one of your standard ingredients.
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The original recipe was created by François Vatel, maitre at the Chateau de Chantilly in 17th century. The basic Chantilly is made of whipped cream (200 ml.) and sugar (gr. 60): You ccan add also a teaspoon of vanilla extract. So the name for Whipped cream and just cream ( milk, eggs , sugar am+nd flour) is Creme Chiboust
I know that the true Chantilly is what Vatel created, essentially a sweet whipped cream. However, in Italy (at least where I live – Tuscany – and among my Italian relatives) that’s called panna montata, whipped cream. Chantilly for them is a mixture of panna montata and crema pasticcera. None of my relatives would know what a Creme Chiboust is.
Kyle