Chantilly Fruit Topping Recipes

CHANTILLY CREAM

Steps:

• In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
• Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.

VANILLA CHANTILLY CREAM

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
• Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

CHANTILLY FRUIT TOPPING

Steps:

• In a small bowl, beat cream cheese until smooth. Add the sour cream, honey, orange juice and cinnamon; beat until smooth. Serve with berries. Refrigerate leftovers.

FRENCH CHANTILLY CREAM (CRèME CHANTILLY)

Steps:

• Gather the ingredients.
• In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
• Use as your recipe directs. Chill any unused Chantilly cream.

CHANTILLY CAKE FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

MASCARPONE CREAM

Steps:

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
• Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
• Pour in 1 cup of powdered sugar, and mix on low at first to avoid powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
• Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
• Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of add in all the heavy cream). Take care not to over-mix this mascarpone cream!! If you do it can become soupy and sadly you won't be able to fix it.
• As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium high speed in 15-30 second intervals until it does.
• This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.

VEGAN WHIPPED CREAM: THE PERFECT PLANT-BASED DESSERT TOPPING!

Steps:

• Place all of your ingredients into a high-powered blender or food processor - firm tofu, pure maple syrup, lemon juice, vanilla extract, sea salt, and almond extract.
• Blend the sweet cream ingredients until they reach a smooth, creamy consistency.
• If the mixture is too thick, add soy milk 1 tsp at a time, and blend for 5 secs. Continue until your soy whip cream reaches your desired thinness.
• Place the vegan whipping cream in a sealed container in the fridge.
• Once fully chilled, serve and enjoy your vegan whipped cream; no coconut required!