Chantilly cream is just a fancy way of saying sweetened whipped cream.
Useful for many things and my favorite filling to use for choux pastry. I even like it for frosting a rich chocolate cake or angel food cake.
The cookies and cream variation has been used for filling birthday cake in our house for many years.
I like to stabilize mine but if you don’t want to just omit the clearjel or gelatin powder.
STABILIZED CHANTILLY CREAM:
Makes approximately 4 cups
2 cups heavy cream
1/2 cup powdered sugar, sifted
2 teaspoons instant clearjel, or 1 teaspoon unflavored gelatin powder
Whip cream to soft peaks then add powdered sugar and clearjel (if using). Continue whipping to desired consistency.
If using gelatin:
Sprinkle gelatin over 2 Tablespoons of cold water in a microwave safe bowl.
Set aside for 5 minutes to bloom. Microwave on high heat 10 seconds to dissolve. Let cool while you whip cream. Add in towards end.
FOR MEXICAN CHOCOLATE:
4 oz dark or bittersweet chocolate
2 Tablespoons brown sugar
1 teaspoon cinnamon
pinch nutmeg
pinch chipotle
1/4 teaspoon fine sea salt
pinch ancho, optional
1/3 cup heavy cream
Heat heavy cream to simmer in small pot. Pour over remaining ingredients and whisk until smooth. Let cool then add to whipped cream at end.
FOR SALTED CARAMEL:
Add 1/2 cup salted caramel sauce to whipped cream and additional fine sea salt, to taste
FOR CHOCOLATE:
Add 1/3 cup sifted cocoa powder with the powdered sugar
FOR COOKIES AND CREAM:
Fold 20 chopped sandwich cookies into finished cream.
Ingredients
STABILIZED CHANTILLY CREAM:
- Makes approximately 4 cups
- 2 cups heavy cream
- 1/2 cup powdered sugar, sifted
- 2 teaspoons instant clearjel, or 1 teaspoon unflavored gelatin powder
FOR MEXICAN CHOCOLATE:
- 4 oz dark or bittersweet chocolate
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch nutmeg
- pinch chipotle
- 1/4 teaspoon fine sea salt
- pinch ancho, optional
- 1/3 cup heavy cream
FOR SALTED CARAMEL:
- 1/2 cup salted caramel sauce
- additional fine sea salt, to taste
FOR CHOCOLATE:
- 1/3 cup sifted cocoa powder
FOR COOKIES AND CREAM:
- 20 sandwich cookies, chopped
Instructions
STABILIZED CHANTILLY CREAM:
- Whip cream to soft peaks then add powdered sugar and clearjel (if using). Continue whipping to desired consistency.
If using gelatin:
- Sprinkle gelatin over 2 Tablespoons of cold water in a microwave safe bowl.
- Set aside for 5 minutes to bloom. Microwave on high heat 10 seconds to dissolve. Let cool while you whip cream. Add in towards end.
FOR MEXICAN CHOCOLATE:
- Heat heavy cream to simmer in small pot. Pour over remaining ingredients and whisk until smooth. Let cool then add to whipped cream at end.
FOR SALTED CARAMEL:
- Add caramel sauce to whipped cream and additional fine sea salt, to taste
FOR CHOCOLATE:
- Add sifted cocoa powder with the powdered sugar
FOR COOKIES AND CREAM:
- Fold chopped sandwich cookies into finished cream.
