Over the past few months I have been experimenting in my humble home kitchen various pastry recipes. It all started when I started following the Italian reality show “Il Piu Grande Pasticcere“. The world famous Italian pastry chefs hosting the show inspired me to discover more. I spent years studying the production and processing of food products, but, learning how these products are used in the catering industry to create culinary treasures is a science on its own.
It was easy for me to source fresh ingredients, especially eggs, milk, honey and seasonal fruits. I enjoy treating my family and colleagues with occasional freshly baked cakes, muffins or biscuits. Mind you, I’m still learning the basics of baking and confectionary. The science behind food preparation, especially confectionary is exciting and intricate. One thing is for sure; perfection is a prerequisite.
All the knowledge I accumulated came in handy upon the start of the new academic year at MCAST. The new Food Technology course kicked off in October 2016 and in no time I was in a kitchen with seven students preparing various kinds of foods. In this blog, I am featuring one particular activity; the making of Chantilly Cream.
Chantilly Cream is a sweetened, classic, whipped cream. Chemically it’s a foam – a suspension of air bubbles into cream. It is used a filler for cakes or used together with fresh fruits for an easy dessert. The invention of Chantilly whipped cream is often attributed to the great French chef Vatel who worked in the kitchens of the Château de Chantilly in France.
It’s an easy product to make. Fresh cream, icing sugar and vanilla are the only three ingredients you need. Of course the use of an electric whisk is crucial unless you wish to give your biceps a workout. You just need to mix the three ingredients mentioned and whisk until the mixture increases in volume and forms firmer peaks.
The point at which you stop whisking is important. If you overdo it, the suspension breaks up and you end up with a looser mixture. Once you’re past the firm-but-not-stiff peaks stage, you’re on the way to make butter. Yes, butter! Once the mixture becomes thicker and thicker, all the air is pushed out and the water separates from the fatty component, thus producing lumps of butter.
If you prefer buying ready made whipped or Chantilly cream, you may do so, however the list of ingredients in such products is more lengthy to ensure greater stability over time. Last but not least…if you’re on a diet, be careful! All forms of dairy creams are high in saturated fat content. Moderation is important especially for those suffering from high blood cholesterol levels.
Please watch the video clip below to see what we’ve done at MCAST.