Stable Chantilly (No Gelatin)

Name: Stable Chantilly (No Gelatin)
Cuisine: French
Ingredients: 500 g heavy cream (35%), very cold; 100 g sweetened condensed milk; 30 g milk powder; 5 g vanilla bean (scrapped and seeded); 1 pinch salt

Serves 1

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Stable Chantilly (No Gelatin)

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Serves 1

Directions

1Add the cream to a bowl with vanilla, milk powder, and condensed milk.
2Combine all ingredients cold in a mixing bowl.
3Whip on medium speed.
4Stop whipping at medium peaks (when it holds shape but is still smooth, not grainy).
5Rest for 20-30 minutes in the fridge, then re-whip lightly for clean piping (optional but recommended).

Ingredients

500 g heavy cream (35%), very cold
100 g sweetened condensed milk
30 g milk powder
5 g vanilla bean (scrapped and seeded)
1 pinch salt

Equipment

bowlmixer

Tips

Do not over-whip as milk powder will make it tighten fast.
Rest the chantilly for 20-30 minutes in the fridge after whipping, then re-whip lightly for clean piping.
Avoid using low-fat cream as it won't hold.
Do not add liquid like juice or alcohol as it breaks the structure.

Stable Chantilly (No Gelatin)

Serves 1

facebook.com

Stable Chantilly (No Gelatin)

facebook.com

Serves 1

Directions

1Add the cream to a bowl with vanilla, milk powder, and condensed milk.
2Combine all ingredients cold in a mixing bowl.
3Whip on medium speed.
4Stop whipping at medium peaks (when it holds shape but is still smooth, not grainy).
5Rest for 20-30 minutes in the fridge, then re-whip lightly for clean piping (optional but recommended).

Ingredients

500 g heavy cream (35%), very cold
100 g sweetened condensed milk
30 g milk powder
5 g vanilla bean (scrapped and seeded)
1 pinch salt

Equipment

bowlmixer

Tips

Do not over-whip as milk powder will make it tighten fast.
Rest the chantilly for 20-30 minutes in the fridge after whipping, then re-whip lightly for clean piping.
Avoid using low-fat cream as it won't hold.
Do not add liquid like juice or alcohol as it breaks the structure.