Cacao Chantilly
- Level:
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Easy
- Makes:
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Recipe for 460 g
Uses: Choux, petits gateaux, entremets, verrines, etc. Tips: Heating up a fifth of the cream to dissolve the cacao powder and sugar ensures a homogeneous chantilly. What is the best cocoa powder? Légère 1% Why? This defatted cacao powder delivers a deep and intense chocolate taste to your chantilly witn nice red brown hues. Scientific recommendations: The very low content of cocoa butter in the Légère 1% powder helps keep the structure of the chantilly compared to a standard cacao powder.
- Conservation:
- Room Temperature: Not recommended | Freezing: Possible
Cacao Chantilly
Used products: Cacao Chantilly
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80 gCream 35%
Preparation: Cacao Chantilly
Heat up the cream to 50°C.
Used products: Cacao Chantilly
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40 gSugar
Preparation: Cacao Chantilly
Add the cacao powder and the sugar and gently dissolve.
Used products: Cacao Chantilly
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320 gCream 35 %
Preparation: Cacao Chantilly
Add the remaining amount of cream and homogenized using the immersion blender.
Allow to cool for 2 hours before whipping.
Whip using the whisk attachment.
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