VANILLA

CHANTILLY CREAM
 Vanilla Chantilly Cream

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 225 g 100%

• Milk 2.5% 15 g 7%
• Sugar 15 g 7%
• Gelatin mass 10 g 4%
• Cream cheese 65% 35 g 15%
• Whipping cream 35% 150 g 67%
• Vanilla ½ pod

1. Pour the milk in a saucepan. Add sugar, gelatin mass and

vanilla seeds. Warm the mixture up to around 80 °C / 176 °F
so that the sugar dissolves and the gelatin melts.

2. Remove the mixture from the heat, add the cream cheese
and mix with a spatula.

3. Pour the cream cheese mixture into a measuring cup and blend
with a hand blender to ensure a perfect emulsion. The mixture
should turn homogeneous and smooth.

4. Add the cold whipping cream and mix everything with a spatula.
Don’t blend the mixture so as not to ruin the fat molecules
responsible for aeration and stabilization.

5. Cover the Chantilly cream with cling film touching the surface
and place it in the fridge to stabilize for at least 4–6 hours,
although overnight is preferred.

6. Whip before use.

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