Recipe: Chantilly Cream

Chantilly cream is a Sunday dessert, the one that goes with strawberry tarts, éclairs, profiteroles. It goes with just about any dessert. Historically, it was Vatel who invented it in 1661 for King Louis XIV at the Château de Vaux-le-Vicomte, under the name of fluffy cream. It took the name Chantilly later when Vatel worked for the Prince of Condé at his residence in Chantilly. The real recipe comes down to three ingredients: liquid fresh cream at 30%, sugar and vanilla. Not complicated, but you have to respect the process. Putting the cream in the freezer for 5 minutes before whisking isn't a luxury, it's technique. As for seasonality, it's a summer accompaniment when red fruits hit the market, but also in autumn for apple or pear tarts. If you're serving pastry with Chantilly, go for a dry white wine that's not too heavy. A fresh Sancerre, a Chablis, or simply a Muscadet. Nothing sweet, that ruins the cream. For children, just adjust the sugar amount, the cream whips up the same way. And then there's the secret people forget: you can make it savory too. A bit of salt, pepper, rice vinegar, and it's the perfect cream for smoked salmon or cucumbers. That's the versatility of it.