Cream "Shantilia". Recipes

21.08.2020

Time for preparing: 20 minutes.

Number of portions: 6

Ingredients:

250 ml of the freshest cream
30 g of sugar

Cooking:

Cool the cream in the refrigerator at least 2 hours: they should have a temperature of 4 C. Put cream into a cold bowl, lower it into a large bowl, filled with cheat ice.

Energetically sweat the cream with a wedge or mixer on medium speed.

When the cream begin to thick, add sugar, sieving it through the siete. Finish whipping when the cream is completely thickened.

Options

"Chantils" with milk chocolate.
You will need 150 g of milk chocolate and 350 ml of the freshest cream. Grind chocolate on the grater and place it in a bowl. Boil the cream and gently pour them into chocolate, stirring the wedge. Place a bowl of cream and chocolate in a large bowl, filled with cheeky ice, and continue to beat until the mixture becomes thick and air. Put the cream to the refrigerator for several hours, and then, before feeding, take again.

"Chantils" with bitter chocolate.
You will need 100 g of bitter chocolate, 2 tbsp. l. Milk, 250 ml of fresh cream and 25 g of sugar. Melt the chocolate in the water bath, broken into pieces, and milk. Beat the cream with sugar, following the basic recipe for Shantilian cream, and pour a thin trickle still warm melted chocolate. Put the cream in the refrigerator and before feeding again.

"Shantilia" with fruit.
Most of all, such fruits and berries are suitable for this cream: strawberries, raspberries, blackberries, currants, banana and pineapple. Prepare the cream "Shantilia" and add 1/3 of the weight of the cream of frozen in the mixer of fruits. This cream is used as a filling for cakes, serves as an excellent base for ice cream or simply decorated with a cookie and served in individual cremen.

"Chantils" with a liqueur.
Cream "Shantilia", prepared according to the basic recipe, can be aromatic, adding 1/2 cup of roma, raspberry, cherry or citrus liqueur. In the city of Tremezzo and its surroundings, except for a liqueur in the cream, juice and a grated grade 1/2 of the lemon are added.

"Chantils" with Sabion cream.
In the cream "Shantilia" you can add a cream "Sabion", prepared from 3 egg yolks, 3 tbsp. l. Sugar and 30 g of sweet wine (for example, nutmeg). Such cream can be used as a filling for cakes or served in individual creams decorated with cookies.

Cream "Diplomat".
This cream consists of one part of a custard and two parts of the Shantilian cream. Mix the custard cooked in advance and already cooled, with whipped cream. Aromatize the mixture of 2 tbsp. l. Liqueur (for example, citrus, cherry, almond or pear vodka. This cream is very famous and widely used in Switzerland: they can be enjoyed in the most exquisite confectionery.

Note:

Cream for cooking "Shantilia" cream can be aromatic, adding in them for 20 minutes: 30 g of coffee or 30 g of fresh mint, cinnamon stick, almond essence, lemon or orange crust. Then straighten the cream and continue cooking as described in the base recipe.

Cream "Shantilia" is very delicate and can not be saved for a long time. If you want to make it easier, you can add 1 egg squirrel at the last moment, whipped into a thick foam.

Traditionally, this cream was prepared with chocolate, but a practical way received such a recipe. Shantilia cream call the most ordinary whipped with sugar cream. There is a recipe for this cream based on chocolate, and I like this cream - from cocoa and coffee. Only cocoa must be taken very good. The taste is obtained excellent, and the texture is tender. I often use Shantilian cream with cocoa in your recipes.

Cocoa mix with soluble coffee.

Pour boiling on a spoon. The mixture should not be too liquid or thick. The consistency of the pancake dough is the most. Mix everything to uniformity and leave to cool to the temperature below room.

Before you beat cream, it is worth cooling, a bowl for whipping and a whisk is preferably cooling too. Cream pour into the bowl, add sugar powder and beat on medium speed, gradually increasing speed. We whip up to soft peaks, the main thing is not to kill the cream.

We add a mixture from cocoa and continue to beat up to homogeneity quite a bit.

The finished Shantilian cream with cocoa has a delicate silky texture and is perfectly holding the shape.

I have a chocolate cake today. We wash the cake cream and collect a cake.

You can arrange a cake with the same cream, but I have other plans.

Cream is a magic confectionery component that turns the usual biscuit or a cake in a cake or cake. Well, it can still give the baking special charm and make a cake unforgettable! By the way, sometimes it helps not only decorate the product, but also to hide small disadvantages. In addition, with the help of a cream, you can create exquisite desserts, where it will act as an excellent addition or himself will become the basis of luxurious sweetness.

There are several main cream groups:

Custard
Creamy
Sour cream
Oil
Curd
Protein

Using one, for example, a biscuit base, but different creams, you can get completely unlike confectionery masterpieces. For this, it is enough to know only a few basic recipes, add a little fantasy, and success is guaranteed!

Where to apply what to cook and how to store this sweet miracle we will try to figure out now.

What desserts used creams

The word "dessert" means a sweet dish, which is served at the end of the main meal. Such a delicacy, like the last phrase in a conversation, is remembered most, and it is simply obliged to be awesome! Here, also will help the cream, which will be an excellent addition to sweet omets, pancakes, desserts from berries, fresh and baked fruits, fruits in test, etc. There are independent dessert creams. Prepare them on the basis of cream (fatness of more than 20%), sour cream, cottage cheese with the addition of sugar, eggs, milk, gelatin, fruit. The decoration is used chocolate, sugar, cinnamon, coffee, candle, nuts, and all that prompts you fantasy! The finished cream in portion creams or glasses is placed in the refrigerator and then served on the table.

We offer a wonderful recipe for cooking cream as a self-dessert.

Recipe curd cream

Ingredients : at 150 g of cottage cheese - 1 tbsp. Milk, 1 tbsp. Flour, 4 eggs, 1 tsp. gelatin, 1 tbsp. Sugar, Vanilin

We stir the flour and a half of the cold milk. The remaining milk will be sewed, connect both parts, bring to a boil and send to cool in a cool place.

Cottage cheese and oil rub to homogeneous mass. Yolks are whipped with sugar, add chilled flour with milk and combine with cottage cheese. Moving in ½ cup of water gelatin. We whip in a strong foam protein and connect everything together, mixing thoroughly. The finished cream should be decomposed on the molds, decorate and cool before serving on a table at least 2 hours.

Recipes for cooking creams for multilayer cakes

Custard Recipe (main)

This cream is amazingly delicate taste. It should be prepared in a container with a thick bottom and ensure that the cream does not burn.

Custard cannot be used to decorate products, but is used to fill baskets, tubes and eclairs, as well as to miss multilayer cakes and cakes. If you wish, it can easily be used as an independent dessert, as stated earlier.

If the cream is not used immediately, put it in glass dishes, align the top layer and distribute small pieces on it with small pieces to avoid the formation of a crust.

Such a cream is kept very long.

Custard on eggs

Ingredients : on 2 tbsp. Milk (cream) - 1 tbsp. sugar, 2 ppm Starch, 6 eggs.

We beat eggs with sugar and starch, add milk and heated on the plate, thoroughly stirring. As soon as the cream begins to pour, remove from the stove and cool.

Custard with flour

Ingredients : on 2 tbsp. Milk - 4 eggs (or 5 yolks), 1 tbsp. Sugar, 2 tbsp. Flour, ¼ ChL Powder Vanillina.

Eggs or egg yolks rub with sugar, add flour, mix and dragging the mass with cold milk. After that, we put on the fire and heated, stirring the wedge, a cheerful or wooden spatula. As soon as the mixture boils, it must be removed from the fire and add vanillin.

Custard aerial cream

Ingredients : 1 tbsp. milk (cream), 4 tbsp. l. Sugar, 4 eggs

Separated from yolk proteins rub with sugar and pour milk. Carefully stirring, bring to a boil. Chilled proteins are pretty whipped and quickly mixed with a heated mixture. Then everyone together again heated about 3 minutes, and the cream is ready. It is better to use it warm, but cooling already in the product.

Based on these three recipes, using various additives and flavors, it is easy to obtain such cream varieties like a custard fruit (orange, tangerine, pineapple, peach ...), custard walnut, chocolate and other options. Do not be afraid to fantasize and surprise those for whom you are going to arrange a holiday!

Custard for Cake "Napoleon"

"Napoleon" is the most common version of the use of a custard cream, so I will bring it to a separate chapter, where we describe the most proven and appropriate recipe.

Ingredients

1/2 Art. Sahara
2-3 yolk
2 tbsp. flour
3/4 st. Cold milk
1/2 Art. Hot milk
200 g of butter

Sugar and yolks are used to rub the flour in them, and then add cold milk. Half of the glass of milk is brought to a boil and slowly add a mixture into it, it does not stop stirring for a second! Keep, stirring, on a small heat before thickening and remove from the stove. Add oil, and the cream is ready. Now let him cool, and you can smear the cakes.

Recipes cream for biscuit cake

The choice of cream for the biscuit cake has its own features. Ideal with biscuit combined such types of cream as creamy, sour cream, butter, but absolutely not suitable for custard and protein. We give several cream options most frequently used for biscuits.

Creamy cream recipe (main)

It is lightweight, lush is a very nutritious cream of whipped cream. The process of its preparation requires special preparation and compliance with some rules. Mandatory condition is the preliminary cooling of the cream to 3-4 ° C throughout the day. When the temperature is raised, the whipping process is noticeably deteriorating. And already at 12-14 ° C, there is a risk of converting cream to oil or flowing. The thick and greasy cream, the better they will be. The perfect option is 35% fat. When using 20% \u200b\u200bcream, it is better to add gelatin.

It is not necessary to use the butter cream for sandy and puff pastry. It is much more suitable for biscuit cakes, cakes and waffle tubes.

Cream cream without gelatin

Ingredients : on 2 tbsp. 35% fat cream - 2 ppm Sugar powder, 4 g of vanilla sugar.

For the preparation we take only chilled cream and use only chilled dishes! I remember the strict observance of temperature modes (they were mentioned above). To avoid heating in the cooking process, the cream container is better placed in cold water or snow. Becate it is necessary to form a thick foam, carefully adding vanilla and sugar powder. Cream readiness to check easily - he should not fall from the raised whisk.

Cream cream with gelatin

Ingredients : 1.5 tbsp. cream (25-30%) - ½ tsp. gelatin, 1 ½ t.L. Sugar powder.

Due to the clumsy gelatin, we add some cream and mix. We are waiting for two hours, and when the gelatin will swell, we put the container in hot water, heated and again stir until complete dissolution. Cool the mixture to 40-50 ° C. The remaining (well-cold) cream whipping, trying not to heat up to obtain a thick lush foam, carefully adding sugar powder, and then slowly pouring a cooked warm solution of gelatin. This version of the cream is simply necessary to aromatize to drown the flavor gelatin. As additives (if the product will play the role of the filling), use pieces of fruits or nuts. Use cream immediately!

Based on the basic cream recipe for the gelatin, you can create a huge number of flavored options. To do this, it is enough to add before the introduction of gelatin about 2 tbsp. Spoons of fruit puree, juice, syrup, jam or coffee, citrus sister, etc. Fantasize and improvise! Let your dishes be with a highlight!

Sour cream recipe (main)

The process of cooking sour cream largely coincides with the creation of cream. For this cream, we take only fresh and quite fatty sour cream (better than 30%). Heavily cool it, like cream, before starting to beat. We try not to heat in the cooking process!
Sour creams are kept very long (2-3 hours) and necessarily in a cold place!

Sour cream without gelatin

Ingredients : on 1 tbsp. sour cream (25-30%) - 4 tbsp. Sugar powder, 5 g of vanilla sugar

Capacity with sour cream place in cold water, in ice or snow. It is necessary to beat the wedge, not too dynamically before the formation of thick, lush foam. The mixture of powder and vanilla sugar add gradually during the whipping process. Check the willingness of the cream is all the same familiar way - we raise the whin to make sure that the cream is held on it.

Sour cream with gelatin

Ingredients : on 1 tbsp. sour cream - 4 tbsp. Sugar powder, 1 tsp. gelatin

We begin the same way as in the recipe without gelatin, but in the already completely whipped foam carefully and slowly pour warm (40-50 ° C) the solution of gelatin. It is preparing in advance using water to prepare a half-cook of water. Be sure to flavor the cream in front of the introduction of the gelatin solution to remove the unpleasant taste from the finished product.

The variety of embodiments of flavored sour creams and their preparation methods are completely coincided with the creamy cream described above.

Recipe for condensed milk creams as an example of oil cream (main)

Oil creams are the most common and most beloved. Their base is butter, which allows the cream to be plastic, obedient, helps to attach and save various forms and embossed outlines. This cream is most suitable for baking decoration and is stored relatively long. To make it preparation, choose the unsolved fresh oil, which did not have time to absorb foreign smells. As a recipe for the main oil cream, we present the most famous - cream on condensed milk.

Ingredients : (based on a standard cake)

200 g of butter
bank of condensed milk
vanillin, Nuts, Cocoa (to choose from)

Softened butter is whipped by a wedge to obtain a lush white mass. Condensedume can be used boiled or ordinary. If the choice stopped on the boiled - boil the jar for about an hour, cool and only then open. We add boiled condensed milk in small portions, without interrupting whipping, and the usual - gently pour. Watch the cream is desirable for about 10 minutes. It should be lush and homogeneous. If desired, the fragrance can be added to the finished cream to give sophistication and piquancy.

Chocolate Cream Recipe (Olter Cream Option)

Chocolate love everything! There are simply the most real fans of this product, which will not look in the direction of products in the snow-white and pink cream clouds, if their brown brown collapse nearby. For such amateurs, the chocolate version of the oil cream is simply indispensable.

Ingredients : (based on a standard cake)

150 g of butter
½ st. milk
1 tbsp. Sahara
3 egg yolk
150 g of bitter chocolate

We beat egg yolks with sugar, add milk and, continuously stirring, heated in a water bath until thickening, and then leave cool.

The softened oil is thoroughly whipped and gradually combine with a cooled mass of eggs and milk. And, in conclusion, a chocolate melted on a water bath without interrupting stirring, gently pour into almost ready-made cream. The finished product covered with chocolate cream, before the feed must be cooled.

Recipe "Shanti" cream (Olter cream option)

Mysterious, beautiful name (however, like the product itself)! This cream is worthy to be a cake decoration on the imperial desk. Be sure to prepare it and your efforts will not be unnoticed.

Ingredients : (based on a standard cake)

200 g of butter
½ st. milk
200 g sugar
1 egg
1 tbsp. l. peach, apricot or pear juice (to choose from)
10 g cocoa

I rub the egg with sugar, add milk and with constant stirring, bring to a boil. While the mixture is cooled, we whip the oil to the pomp, and gradually pour already cooled milky-egg syrup. We add vanillin, juice, thoroughly mix and divide the mass in half. One part is left unchanged, and in the second add cocoa powder. The design of the biscuit will be very elegant if the white cream turns out inside, and the dark will decorate from above.

How to store ready cream

Despite all the advantages (high nutritional, pleasant taste and attractive look), the cream has a huge drawback: it is extremely sensitive to any bacterial contamination and is very long stored!

To prevent microbial reproduction, store products with cream solely in the cold, preferably at a temperature of 2-5 ° C.

Remember: the longest shelf life (72 hours) is only at the oil cream, and the most minimal (2-3 hours) - in caustic and sour cream.

And, in terms of, video about how to cook vanilla cream (watch only women)

We wish you a pleasant appetite and culinary success!

For novice hosts, the cream of Shantilia became a real mystery. Its recipe is very simple: in the traditional version it is prepared from whipped cream and powdered sugar. Why is this cream mysterious? Today there are so many recipes that it is already incomprehensible which one is true. Let's look at the most successful options.

Simple gentle cream recipe

Such cream can be used for cakes and cupcakes. Delicious Cake "Snikhers" with Cream "Shantilia". Traditionally, it is preparing on the basis of cream, but we will add milk into it, and the cream will play with bright taste notes.

Structure:

500 ml of cream with a high fatness percentage;
60 ml of milk;
5 tbsp. l. powdered sugar;
vanilla essence.

On a note! Exquisite is the cream of Shantilia based on coconut milk. Then the cream is not added to it.

Cooking:

Milk, as well as cream, we need chilled.
In the container, we pour 250 ml of cream, add milk.
We beat until we get a magnificent foam.
Then we pour another 250 ml of cream, add powder and to taste a vanilla essence.
Whip cream, not lynching. We need a magnificent creamy mass that does not run from the bunny.
Immediately use "Shantilia" to prepare baking.

On a note! Cream "Shantilia" can be supplemented with berry and chocolate notes. Lyme juice, chocolate or berry puree add to the cream.

Chocolate cream

Delicious gets cream "Shantilia" with chocolate notes. We will need to buy a trimoline in advance - a sweet pasta of white odorless, as well as glucose. Cream is better to choose home, the percentage of their fat should not be less than 33.

Structure:

210 ml of cream;
glucose - 4 g;
trimoline - 4 g;
100 g of chocolate milk.

Cooking:

Delicate cream based on coffee and cocoa

Chocolate cream "Shantilia", cooked on the basis of coffee and cocoa, is in interesting taste and fragrant. Just choose high-quality dear cocoa.

Structure:

300 ml of cream with a fat fraction of 33%;
5 tbsp. l. powdered sugar;
20 g cocoa powder;
1 tsp. soluble coffee;
65 ml of filtered water.

Tip! There are several rules that need to be taken into account when whipping cream. First, the cream themselves, and the dishes, as well as the whine should be cooled. Secondly, the dishes should be literally sterile clean and absolutely dry.

Cooking:

On a note! In the same way, the Shantilia cream is preparing for the recipe of Andy Chief.

Cream with currant aftertaste

Are not afraid of culinary experiments? Prepare the Shantilian cream with the addition of a currant liqueur. It will be the perfect decoration of any baking.

Structure:

300 ml cream;
15 g powders of sugar;
20 ml of liquor.

Cooking:

Cream cream. We pour them into a metal cold container.
We begin to beat the cream, putting a mixer for small rev. Gradually increase the speed. Watch that the mass does not turn into the oil.
We introduce powder and currant liquor.
Now we argue with the usual wedge and mix the ingredients, moving upwards until we get a homogeneous structure.

It is interesting! Whipped cream leave their roots in the 16th century. They appeared in Italy, and called the cream "Milk Snow". They beat them with branches of Willow for several hours.

Cream "Shantilia" will harmoniously complement cakes, cakes and other baking. He is preparing simply, most importantly, as they say, fill the hand on the process of whipping cream. Create your confectionery masterpieces! Cook with pleasure and pleasant appetite!

There are so many different desserts in the world that you can get confused in the names. One of them is Shantilia. And what is it? And how to prepare the original chantille? Let's figure out!

What it is?

Shantilia is a creamy air cream or, more simply, whipped cream, in which sugar is added and other ingredients are sometimes introduced, for example, vanilla. Such a refined name was not reasonable: dessert was invented by the Metrotel of the Castle of Chanti (Shantilia) by Francois, and it happened in the distant seventeenth century. But historians were found out that the phrase "Shantilia cream" is found for the first time in century later, and dessert in the Versailles palace launched Baroness Oberkirch. The name became the symbol of the sophistication that the same castle personified.

Cooking Chantilia

How to cook the Shantilian cream? There are several ways, and the most worthy will be considered in detail.

Classical

This recipe is classic and the easiest. For cooking, only two ingredients will be required:

a glass of fresh cream;
three full tablespoons of sugar.

Preparation Simple:

Cream Cool in advance, putting at least an hour in the refrigerator.
With the help of a mixer or a whisk, start hard to beat cream. Do it until a stable foam appears, forming not falling and preserving the form of peaks.
Now gradually add sugar, continuing the whipping process.
When sweetened cream turns into the air cream, you can finish them beat and use in culinary purposes.

Chocolate

This tasty Shantilian Cream will surely appreciate chocolate lovers. The list of mandatory components will be like this:

a glass of cream;
half chocolate tiles;
sugar to taste (if sweet milk chocolate is used, this ingredient can be excluded from the list of mandatory).

Cooking:

Chocolate Sattail on a shallow grain to form chips.
Cream is well heated, pour into them a chocolate chips and melt it, having stirred everything well.
The resulting chocolate hot creams are cooled by placing in a refrigerator or freezer if a little time.
Start a whipping and continue it before the appearance of a stable no fallen foam.
Cool cream and beat it some more. Now ready!

Fruit cream

To get light and delicious fruit chantils, use such ingredients:

a glass of cream fatness is not less than 33%;
a third of a glass of sugar sand or powder;
pear.

Process description:

Cream should be cooled and beat first separately to air, then with sugar.
Purice Clean, cut out the core and fruit, flesh in any way, for example, using a blender.
Gradually, enter the pear puree in the cream, continuing to vigorously and constantly beat the appearing peaks to fall.

Fragrant cream with liquor

This cream will delight any gourmet and transform the dessert by making it refined and original. That's what you need:

300 ml of oily cream;
a couple of art. l. sugar powder;
half of the roma teaspoon for fragrance;
two tablespoons of a liquor, for example, currant or cherry.

Cooking:

Cream Cool and begin to beat on medium or minimum mixer speed.
When foam appears, reduce the beating rate.
After the appearance of sustainable peaks, enter the sugar powder, rum and liqueur, begin to beat the mixture again and do it until you achieve the necessary air consistency.

Coconut Shantilia

You can cook and unusual coconut chantils. Required:

400 ml of coconut milk;
five art. l. sugar sand or powder;
a little vanilla extract is optional.

Instruction:

Preparation will be the same as when using conventional cream. Cool milk, beat until the first peaks appear.
Add sugar and vanilla, continue whipping.
When the foam fails, the process can be completed.
Cool coconut Shantilia and use.

How to use cream?

Shantilia is used as a cream for a variety of desserts. With him, any cake will become exquisite and air, the cakes will acquire a special charm. Whipped cream are often served with ice cream, often they become a component of complex desserts. Cream can be served and baking, for example, strudel, cookies. Another way to use in cooking is served with fruits and berries, such as a pear, strawberry, cherry, bananas and so on.

The fat cream, the air and the cream will be tastier. In addition, they must certainly be freshest.
Classical recipes can be improved and use additional ingredients to give the cream even more bright taste and unique flavor. Add cocoa, chocolate, cinnamon, coffee, vanilla.
Cream must be cold, and their optimal temperature is 4-5 degrees Celsius. Warm product will not be air after a whipping. A bowl in which you will beat cream, it is also desirable to cool. And it is better to put it in ice tank, so that the ingredients are not sharpened for sure.
If you use powder instead of sugar sand, the cream will turn out to be more gentle and air.
Dishes and products in which you add Shantilians should not be very warm and even more hot, otherwise cream simply melts and lose their air structure.
You should not beat cream at maximum speed: if they are fat, they can turn into oil.

If you want something not just sweet and tasty, but also exquisite, air and unusual, make a magnificent Shantilian cream!