11/18/2023 0 Comments Chantilly creamLocals, who refer to Chantilly cream as the "real whipped cream", share these sentiments of old. Chantilly cream still delights diners in Le Hameau (The Hamlet) restaurant on castle grounds today. For example, in 1754, the Duke of Croy wrote about "beautiful cream that was eaten with the ice cream", and in 1784, the Baroness of Oberkirch lauded in her memoirs, "such good cream, so appetizing and so well prepared". The dairy became known throughout Europe, and Chantilly cream was presented to important guests during magnificent receptions at the hamlet. This thick, sweet whipped cream was cultivated in the dairy and hamlet of the Prince of Condé near Chantilly Castle, where it was first prepared and served, respectively. For future King Louis XV's visit there in 1722, Procopio prepared ice cream topped with what became known as Chantilly cream. This recipe, unveiled by food historian Pierre Leclercq of Belgium's University of Liège on RTBF-La Premi ère in 2018, is linked to a Sicilian ice cream maker named Francesco Procopio dei Coltelli (1651-1727).Īccording to Garnier, Procopio opened a luxurious cafe in Paris called Le Procope – which was founded in 1686 and is now one of the city's oldest restaurants – and supplied ice cream to the then Prince of Condé, Louis Joseph de Bourbon, at Chantilly Castle. The first recipe related to thicker, egg white-free Chantilly cream came about 200 years later in a 1750 French cookbook, La Science du Maître d 'Hôtel Cuisinier,by François Menon, which cited a recipe for a whipped and frozen cream called "Chantilly cheese ". "The Italians were the first to bring it into fashion and then it spread throughout Northern Europe," Garnier noted.ĭespite its popularity in Italy, the first published recipe for traditional whipped cream appeared in England in 1545. "In the Middle Ages, people generally didn't like dairy products they were considered good for peasants who had cows next to them." But during the 16th-Century Italian Renaissance, dairy products became appreciated by the aristocracy, with whipped cream being served during the time of Catherine de' Medici. It was first recorded in the early 1500s in Italy, where it evolved with societal taste, according to Garnier. Moreover, traditional whipped cream – which was then known as "milk snow" and made with egg whites, cream, sugar and flavourings – pre-dated Vatel by at least 100 years. (What is true of Vatel and made him famous two centuries later is that he killed himself by sword due to supply mishaps with important meals for the king.) "But he was not even a cook, and Chantilly cream did not appear until 50 years after his death," said Nicole Garnier, honorary curator of heritage at Chantilly Castle and author of Vatel: The Splendours of the Table Under Louis XIV. Legend has it that during a meal when the so-called Great Condé received his cousin King Louis XIV in 1671, Vatel did not have enough cream for dessert, so he shook what he had to increase its volume, thereby creating "Chantilly cream". It is legendary not only for its taste fit for a king, but also for its likely true inventor: surprisingly, an Italian.įrenchman François Vatel (1631-1671), the butler of Château de Chantilly (Chantilly Castle) for Prince Louis II de Bourbon-Condé, is often falsely credited as the inventor of Chantilly cream. Aptly named after its place of origin, this thick whipped cream sweetened with icing sugar and flavoured with vanilla is arguably the best of its kind – the "crème de la crème" so to speak – that was once a delicacy of European royalty. In a magnificent castle in the town Chantilly, France, lies a well-kept recipe for one of the world's greatest indulgences: Chantilly cream.
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