- 1 cup (250 ml) chilled heavy cream
- A half cup (50 g) powdered sugar
- 1/2 teaspoon vanilla extract
- A round-bottomed metal bowl
- Ice water
So how do we get from this to the Italian Crema Chantilly? I'm not sure, but one of my Italian cookbooks mentions salsa Chantilly, which is made by whipping cream until it is soft and fluffy, and folding it into freshly made mayonnaise to obtain a sauce that will be both delicious and decadent. In short, perfect for the elegant and refined (or you and me) to serve with delicate steamed fish, boiled meats, or even baked potatoes.
The obvious analog for savory Salsa Chantilly is going to be Crema Chantilly, made by folding whipped cream into an equal volume of crema pasticcera; it combines the richness of crema pasticcera with a delightful lightness and is perfect for filling beignets or other pastries, or making layer cakes, or millefoglie. Try it and you will never go back to other creamy fillings.
So what do you need?
- 3 tablespoons flour
- 3/8 cup (75 g) sugar
- 1/4 teaspoon vanilla extract
- The yolks of 3 very fresh eggs
- 1 cup (250 ml) whole milk
- A pinch of salt
- 1/2 cup (125 ml) heavy cream
Lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining milk, keeping a wary eye for lumps.
By this time the milk on the stove will be about ready to boil. Slowly whisk it into the egg-and-milk mixture, and add the vanilla extract. Return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently, until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. (Note -- depending on your eggs and milk it may thicken to the proper consistency before it boils. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup it's done).
You now have crema pasticcera; transfer it to another bowl (metal is best) to cool, and as it cools whip your heavy cream until it is soft and holds its shape. Fold it into the crema pasticcera and you have Crema Chantilly.
What to do with it?