Ingredients

  • We call "Chantilly cream" a fresh sugared whipped cream.
  • Number of people have taken for granted that it has been invented by the famous Vatel. On August 17th of 1661, Fouquet invited for a gorgeous ceremony luncheon King Louis XIVth for the inauguration of his castle of Vaux le Vicomte (note of the translator : in the Melun/Fontainebleau region, close to Paris).
  • For that purpose, Molière and Lully composed a "comédie-ballet" (note of the translator : a musical entertainement) called Les Fâcheux and chef Vatel proposed a brand new dessert, a "frothy" cream which was highly appreciated by the audience and in particular by the king who congratulated Fouquet.
  • The "Chantilly" brand came later, when Vatel became the chef of the Prince of Condé, in his castle of Chantilly (note of the translator : north of Paris).
For 1/2 liter of Chantilly cream :
  • 1/2 liter (approx. 1/8 gallon) of liquid plain fresh cream (if you can only find thick cream, dilute it with a little chilled milk)
  • 50 grams (1.5 oz) caster sugar
  • a few drops of concentrated liquid vanilla (or a small 7.5 gram bag of vanilla flavoured caster sugar)