Pot Au Cafe Chantilly Recipes

CHANTILLY POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a shallow 1 1/2-quart baking dish.
• Spread mashed potatoes in the prepared baking dish.
• Whip heavy cream in a bowl until stiff; fold in Swiss cheese and add salt and pepper to taste. Spread over the potatoes.
• Bake in the preheated oven until the top is delicately brown, 25 to 30 minutes.

FRESH BERRY CHANTILLY CAKE

Steps:

• Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
• In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
• Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
• Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
• Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
• In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
• In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
• Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
• Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
• In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
• Slice each vanilla cake layer in half to create four layers.
• Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
• Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.

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.