15 chefs techniques
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How to make chantilly cream

It is easy to make following Elle & Vire advice!
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Vanilla chantilly cream

The sweet vanilla cream is the base of the Chantilly cream.
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The “coating” technique

That is to cook on low heat a preparation in a saucepan while stirring constantly with a spatula. The preparation will gradually thicken and "coat" the spatula.
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A quenelle of chantilly

The quenelle of cream is a refined presentation used by professionals. This is a handmade decoration using two spoons.
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Cream whipped to soft peaks

Whipping cream is a plain aerated cream, which is use as a basis for the incorporation of other ingredients. That is why it has to remain soft for easy incorporation.
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Mixing in cold whipped cream

Incorporate the whipping cream to the fruit pulp to prepare fruit mousses, Bavarian.
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Chantilly decorating using an icing bag

How to use a pastry bag to decorate a dish.
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Liquid sauces

Making a liquid sauce without oil to go well with your cold dishes
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Filling the bag

The technical gesture to fill and easily use a pastry bag.
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Use an icing bag

A key technical gesture to properly and easily use a pastry bag.
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A touch of cream

Add at the end of the recipe a touch of cream to bring smoothness and enhance the flavors .
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Gratin

Use the cream to bind, cook and bring fudge and creamy touch in your hot dish.
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Quiche

Bind your preparation to increase smoothness and flavor while avoiding too watery side of traditional quiche preparation.
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Topping

An easy to make sauce to coat all your dishes
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