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Le Chaudron recipe
Crème chantilly
Chantilly whipped cream
⏱ 15 minServes 6Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 ml (1⅔ cups)very cold heavy cream
50 g (2 oz)powdered sugar
1 teaspoonvanilla extract
80 g (3 oz)mascarpone
- 400 ml (1⅔ cups) very cold heavy cream
- 50 g (2 oz) powdered sugar
- 1 teaspoon vanilla extract
- 80 g (3 oz) mascarpone
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Chill the bowl and beaters in the freezer for 15 minutes.
- Put the very cold cream and the mascarpone in the bowl (the mascarpone stabilizes it).
- Whip on low, then gradually increase the speed.
- Add the powdered sugar and vanilla once it starts to thicken.
- Stop as soon as it holds firm peaks.
- Transfer to a piping bag and refrigerate until needed.
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