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Crème Chantilly

Crème chantilly is whipped cream, lightly sweetened and flavoured with vanilla. It is often attributed incorrectly to the French chef François Vatel, chef to Nicolas Fouquet and later Louis II de Bourbon-Condé in the 17th century, who is claimed to have served it for the first time for a banquet at the Château de Chantilly.

Source and licence

"Crème Chantilly" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Chantilly, revision 4511132), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cr%C3%A8me_Chantilly&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511132

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

France. Associated with France by curated dish list: crème chantilly (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. In a chilled 3-quart bowl, whip the cream until it forms soft peaks.
  2. Fold in the powdered sugar and flavouring.
  3. Refrigerate until ready to use.