The House of Whipped Cream

By Karen Goldman, creator of the gastronomic routes of paris-story.com

New spots specializing in a single ingredient pop up nearly every day on the streets of Paris.

To name a few, we already have maisons dedicated to brioches (read here), éclairs, tiramisu (read here), and madeleines (read here).

Now it's time for whipped cream, the most renowned French cream.

What sets the cream from Maison de la Chantilly apart from other whipped creams in Paris? The quality, of course.

The ingredients come from a producer located in the center of France, selected by the shop owners after visiting twenty suppliers. This means it is undoubtedly of the highest quality, bordering on spectacular.

At Maison de la Chantilly, the cream can be purchased and enjoyed in various ways. In small pots or large containers of over a liter. In ice cream cones or cups.

In the form of desserts prepared on the spot, such as the famous Fontainebleau, a creamy cake made with yogurt and whipped cream. Or the dessert called pavlova made of meringues, whipped cream, and seasonal fruits. We can also enjoy the famous profiteroles filled with whipped cream, the classic French pâtisserie.

Not forgetting hot chocolate topped with a generous portion of whipped cream, of course.

To cover all variations of cream usage, La Maison de la Chantilly also offers innovative recipes that showcase how this cream works well with savory dishes. I haven't tried them, but I have no doubt!

Maison de la Chantilly: 47 rue Cler, 75007 Paris. Open from Tuesday to Sunday from 10 AM to 7 PM.

I couldn't finish this post without sharing the classic Chantilly recipe.

Ingredients:

250 ml of heavy cream, must not be light;

25g of powdered sugar.

The cream and the container you'll use for the recipe should be cold. I put them in the freezer for about 15 minutes before starting the recipe. Mix the heavy cream with the powdered sugar in the container just taken out of the freezer, whisk together and then beat with a mixer. Start gently and gradually increase the speed.

The cream is ready when it forms a peak on the end of the mixer.

Click here and visit Minha Viagem Paris for the gastronomic routes created by Karen.

Note from paris-story.com: I don't know if you're aware, but whipped cream was invented in the kitchens of Chantilly Castle during a lavish party in honor of Louis XIV. If you haven't visited Chantilly Castle yet and wish to do so, click here to read our article.

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