Best Vanilla Crème Chantilly Recipes

PROFITEROLES WITH VANILLA CREME CHANTILLY AND HOT CHOCOLATE SAUCE

Steps:

• Choux Pastry Puffs 1. Preheat the oven 425 degrees F. 2. In a medium sauce pan bring water, butter, sugar and salt to a rolling boil over med-high heat, stirring gently with a wooden spoon. 3. When mixture begins to boil add flour all at once & stir vigorously until paste reaches an internal temperature 176 degrees F. Remove from heat. 4. Allow paste to cool, stirring a couple of times, to internal temperature of 122 degrees F, about 2 min. 5. Add the eggs one-at-a-time, stirring vigorously after each addition making sure each egg is well incorporated before adding the next. 6. Transfer choux pastry to large pastry bag fitted with large plain tip. To prevent tops from burning level peaked tops with a wet finger. 7. Lightly sprtiz puffs with water and immediately place in the oven to bake. Bake until golden 25 to 30 min. 8. Poke each puff in the side to released heat. Crème Chantilly - Chantilly Cream {Crema Chantilly} 1. Scrape the seeds from the vanilla pods into the bowl. Add the heavy cream and confectioners' sugar. 2. Refrigerate until ready to use. Hot Chocolate Sauce 1. Place the chocolate, unsalted butter honey into a heatproof bowl. Set the bowl over a saucepan of simmering water. Heat, stirring occasionally until the chocolate and butter has melted. 2. Gradually whisk in the milk until you have a smooth sauce and the milk is warmed through, set aside.

LAVENDER VANILLA CRèME CHANTILLY

Steps:

• In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
• For Lavender sugar.
• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!

VANILLA CRèME CHANTILLY RECIPE - (4.4/5)

Steps:

• 1. Place cream in a clean bowl. 2. Begin whipping. 3. Once cream begins to stand, add vanilla. Continue whipping. 4. Add powdered sugar in two batches, continue whipping. 5. Whip until stiff peaks have formed and cream does not move.