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Chantilly Cream

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

Chantilly cream is a light and fluffy topping that works especially well with fruit desserts!


  • 1 3/4 cups whole milk
  • 1/2 cup whole milk
  • 6 large eggs yolks
  • 2/3 cups sugar
  • 1/3 cup cornstarch
  • vanilla bean paste, to taste
  • 1 cup heavy (whipping) cream


  • 1. In medium bowl, whisk together the second milk, egg yolks, half of the sugar, and cornstarch.
  • 2. Transfer remaining milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
  • 3. Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours.
  • 4. Whip the heavy cream until stiff peaks form. Gently fold in the whipped cream until very few streaks are left, if any. Garnish as desired and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828