Best 4 Chantilly Fruit Topping Recipes

Indulge in a delightful culinary journey with Chantilly Fruit Topping, an exquisite collection of recipes that transform everyday desserts into masterpieces. Embark on a flavor adventure as we present three distinct variations of this versatile topping. Discover the classic Chantilly cream, a timeless favorite known for its light and fluffy texture, delicately perfumed with vanilla. Then, tantalize your taste buds with the luscious Chocolate Chantilly, a rich and decadent twist that adds a touch of indulgence to any dessert. Finally, experience the vibrant and refreshing Lemon Chantilly, a citrusy delight that brings a burst of sunshine to your culinary creations. Each recipe is carefully crafted to ensure effortless preparation, allowing you to elevate your desserts with minimal effort. Prepare to delight your senses with Chantilly Fruit Topping, the ultimate collection of recipes to turn ordinary desserts into extraordinary experiences.

Let's cook with our recipes!

MERINGUES CHANTILLY

Meringues Chantilly image

Provided by Ina Garten

Categories dessert

Time 2h30m

Yield 12 meringues

Number Of Ingredients 16

Ingredients

6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur, recipe follows
Stewed berries, recipe follows
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur
1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy)

Steps:

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

CHANTILLY CREAM

Chantilly Cream image

Simple yet perfect Chantilly Cream! This recipe is an essential part of every sweet tooth's kitchen. A perfect whipped topping for almost any dessert.

Provided by Dina

Categories condiments

Time 7m

Number Of Ingredients 3

Ingredients

1 cup heavy cream ((36 % fat or higher))
2 tbsp powdered sugar
1 tsp vanilla extract

Steps:

In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.

Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 15 mg, Sugar 3 g, ServingSize 1 serving

VANILLA CHANTILLY CREAM

Vanilla Chantilly Cream image

This is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours.

Provided by MonicaA.

Categories Desserts Frostings and Icings

Time 8m

Yield 12

Number Of Ingredients 4

Ingredients

½ vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

Steps:

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 3.2 g, Cholesterol 27.2 mg, Fat 7.3 g, Protein 0.4 g, SaturatedFat 4.6 g, Sodium 7.6 mg, Sugar 2.7 g

CHANTILLY CREAM (CREME CHANTILLY)

Chantilly Cream (Creme Chantilly) image

This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.

Provided by Jangomango

Categories Dessert

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar (icing sugar)
1/2 teaspoon real vanilla extract

Steps:

Combine all ingredients.
Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
Once the cream is whipped, cover and store in the fridge.
If it separates slightly, just rewhip to restore its thickness.

Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9

Tips:

For the best results, use very cold cream and whisk until stiff peaks form.
To make a larger batch, double or triple the recipe.
Garnish with your favorite fresh fruit or berries.
Serve immediately or chill for later use.
Add a drizzle of honey or maple syrup for extra sweetness.
Sprinkle with chopped nuts or granola for a crunchy texture.
Use different types of fruit to create different flavor combinations.
If you don't have time to make the Chantilly cream, you can use whipped cream instead.

Conclusion:

Chantilly fruit topping is a light and refreshing way to top off your favorite desserts. It's easy to make and can be customized to your liking. Whether you're serving it on top of a cake, pie, or ice cream, Chantilly fruit topping is sure to be a hit. So next time you're looking for a sweet and simple dessert topping, give Chantilly fruit topping a try.