"Homemaking Thursday" : homemade Chantilly cream

Last Sunday, little ol* greedy me had a big fat craving (no, I'm definitely NOT pregnant, if you just thought about this) : homemade chantilly cream. I have sweet memories from my childhood when my mom used to make chantilly cream when wa had guests, and I was eating it with a spoon, down the bowl itself, and sometimes when she was not able to see me. (you know, when you ask to go to the toilet ... well ... I wasn't in the toilets, I was in the kitchen, opening silently the fridge, eheheh ... shhh) Naughty, I know. LOL
Sooooo .... chantilly cream we made, specially given that we had all required ingredients on hand. But first ... do you all know what Chantilly cream or crème Chantilly is ? It is a sweetened whipped cream, sometimes vanilla-flavoured. It is said to have been invented by François Vatel, maître d'hôtel at the Château de Chantilly in the 17th century. But I digress. If you want to prepare a yummy chantilly cream, here are my secrets.

First, and this is VERY important, if not essential, ALL of your ingredients need to be put in the refrigirator at least an hour before you start making it. Believe me, it's essential. Now, your ingredients are :

- one round big bowl or jar (round bottom is essential too)
- an electric whisk, and you must put the whisks themselves in the fridge with their fellow ingredients.
- 20 cl liquid crème fraîche. OK, I know this is not very clear & that we all have different sorts of creams all over the world. I used fat liquid cream but you're not obliged to, but the cream you need to get must be around 30% fat, not below.
- 40 g caster sugar (I used brown/blonde organic sugar)
- 8 g (approx.) vanilla sugar (mine was organic & not very fine but you can use any type of vanilla sugar)
- 8 g Chantibio powder. OK, so you won't find Chantibio outside France, I suppose. Chantibio is an organic (vegetarian/vegan too) "help for making whipped cream". It's made of (precooked) cornstarch, glucose and (precooked) potatoe starch. I needed a sachet of 8 grams for 20 cl of cream. I'm sure you'll be able to find these in your country, in the baking aisle of your supermarket or health store. (bought mine in a health store) Be sure to read their own instructions then.

Now, this is the different stages.

1. Take everything out of the fridge2. Pour the cream in the big bowl / jar. Put the whisks on & plug in. Before starting to whisk, add the "helper" powder.3. And started whisking, medium speed.4. While whisking the cream, add the caster sugar & keep on whisking.5. While whisking, add the vanilla sugar & keep on whisking.Now, you can stop whisking & check if it is the consistency you're looking for. Because, beware, if you whisk the cream too much, you'll get ... sweet butter !! And that's NOT what you're looking for, right ? So stop & check (yes, grab a spoon & help yourself !) If it's what you wanted, then, good, you're done. If not, whisk a little bit more & check again. It's rather quick, so be cautious, or you'll get butter. (am I repeating or what ?)6. You're done, your chantilly cream is ready !! Congratulations ! {my cream was a tiny too buttery, but I frankly don't care, but you're probably NOT looking for such a buttery chantilly cream yourself, so watch out, girls !}Do NOT keep it more than 2 or 3 days in your refrigirator, but I doubt you'll keep it that long. ;-) Oh, one last stage ...take the whisks off and lick them. Mmmmm ... nobody saw you. ;-)I know ... naughty, very naughty. LOL

Chris & I ate it down the bowl, but you can eat yours with any tart or cake or ice cream or fresh strawberries ... be imaginative ! :)

Have a fabulous Thursday everyone ! I hope you enjoyed ! Thanks for reading ! oxox