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The easy chiffon cream

easy chiffon cream

The easy chiffon cream

Chiffon cream is a basic pastry recipe used in strawberries, Paris-Brest, to garnish puff pastry or to replace pastry cream sometimes.

It is actually a pastry cream that is made to flour with butter (a lot of butter!) To make it lighter (I know, it's contradictory but the butter helps air cream, a little like for a Chantilly and therefore to make it lighter in the mouth) and allow it to better stand.

The recipe is very easy, but it will always amaze your guests to announce that you have prepared the chiffon cream yourself because no one knows what it is! ;)

chiffon cream recipe

For the material, you will need a pastry robot or an electric whisk, a spatula, and a goose bump.

Ingredients for 1 kg of cream:

50 cl of whole milk (essential)

1 vanilla pod

5 egg yolks

100 g caster sugar

50 g of cornstarch

20 g of flour

50 g + 200 g of very soft butter


Immediately take the butter out of the fridge so that it is soft. It is best to take it out several hours in advance. Otherwise, a small shot of microwave but minimal power to not especially melt.

Start by opening the vanilla pod in half and scraping the seeds with the blade of a knife. Place the seeds and open pod in a pot of milk. Heat, then let steep an hour out of the fire (the more you let infuse, the more the cream will have a good taste of vanilla).

In another bowl, whisk together the yolks with the sugar. Add the sifted flour and flour. Remove the vanilla bean from the milk and pour the vanilla milk on the preparation little by little, without stopping whipping. Return to saucepan and heat over medium heat until the cream thickens. As soon as it thickens, it's good! It will thicken again while cooling. Add 50 g butter and mix. Transfer to another container and film on contact, that is to say by sticking the film with The chiffon cream.

Let cool completely. The butter and the chiffon cream must be at the same temperature (therefore ambient).

Whip the cream for a few seconds to soften it because it will thicken on cooling. Add the remaining butter (200 g) little by little, constantly whisking at medium speed. When all the butter is incorporated, let the whip turn for a little more than ten minutes to thoroughly fill the cream. It must stand alone when you raise the whip, with a little consistency of a spread (still lighter).

It's ready! You can use the chiffon cream directly, it only keeps 24 hours, 48 ​​large max.

see as well:

 pastries        basic pasta       Moroccan cooking      couscous          tajine

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