Cacao Chantilly
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.
Recipe
Cacao Chantilly
| Ingredients | Preparation |
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Heat up the cream to 50°C. |
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Add the cacao powder and the sugar and gently dissolve. |
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Add the remaining amount of cream and homogenized using the immersion blender. |
Allow to cool for 2 hours before whipping. |
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Whip using the whisk attachment. |
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