Best 3 Chantilly Aux Framboises Recipes

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Are you in search of an exquisite dessert that combines the lusciousness of fresh raspberries with the delicate richness of chantilly cream? Look no further! Our guide will embark you on a culinary journey to discover the ultimate recipe for "Chantilly aux Framboises," a symphony of flavors that will tantalize your taste buds and leave you craving more. With easy-to-follow instructions and carefully selected ingredients, this article will guide you through the process of creating a dessert that is not only visually stunning but also bursting with delightful flavors.

Let's cook with our recipes!

JULIA CHILD'S CHARLOTTE CHANTILLY, AUX FRAMBOISES



Julia Child's Charlotte Chantilly, Aux Framboises image

This is a bright and sunny dessert that is light as a cloud. Perfect for a summer day!!

Provided by Julia Child

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

1 1/2 pints fresh raspberries
2/3 cup berry sugar
8 egg yolks
2 1/2 cups heavy whipping cream
1 Tbsp. softened butter
Flour
1/2 cup sugar
3 egg yolks
1 tsp. vanilla
3 egg whites
Pinch of salt
1 Tbsp. sugar
1/2 cup flour & powdered sugar

Steps:

  • Preheat oven to 300F. Prepare two 12 x 24″ baking sheets by buttering lightly and then dusting with flour. Knock off the excess. Set aside.
  • With an electric mixer fitted with a wire whisk gradually add the sugar to the egg yolks and the vanilla. Continue beating until the mixture is pale yellow, thick and forms a ribbon. This will take a few minutes.
  • Beat the egg whites and salt together in a separate bowl until soft peaks are formed. Sprinkle in the sugar and continue to beat until stiff peaks are formed. Scoop a quarter of the egg whites into the egg yolk mixture with a quarter of the flour. Fold in with a spatula.
  • Continue adding another quarter of the egg whites and a quarter of the flour until all is used up and just incorporated leaving your batter light and fluffy. Now scoop the batter into a pastry bag fitted round opening 1/2″ in diameter.
  • Pipe the fingers out slowly making them 4″ long and 1 1/2″ wide. Sprinkle on the icing sugar. If it is too much you can turn the pan over and the excess will fall off but the fingers will stay on the tray. Try it, it really works!! Bake in the middle of the oven until very pale brown underneath their sugar coating for about 20 min.
  • These can be served on their own or used in the dessert to follow.
  • Wash and check over the raspberries. Run them through a fine sieve and into a bowl measuring out 1 1/4 cups of puree. Chill.
  • Beat the sugar into the egg yolks with a wire attachment on an electric mixer and continue beating until the mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Now place the bowl over not quite simmering water and beat until the mixture had thickened into a cream and becomes too hot for your finger.
  • Remove the bowl and set in now in a bowl of iced water and continue to beat until the mixture is cold again forming a slowly dissolving ribbon. Set aside and beat the cream until stiff peaks form. Fold the chilled raspberry puree into the egg yolk mixture and then fold in the whipped cream. Place the ladyfingers into the bottom of an individual serving dish and top with the raspberry filling.

Nutrition Facts : Calories 1169 calories, Carbohydrate 117 grams carbohydrates, Cholesterol 683 milligrams cholesterol, Fat 70 grams fat, Fiber 10 grams fiber, Protein 21 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 163 grams sodium, Sugar 70 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

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

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 AUX FRAMBOISES



CHANTILLY AUX FRAMBOISES image

Categories     Fruit     Dessert     Summer

Yield 8 - 10

Number Of Ingredients 4

1 1/2 pints fresh raspberries
2/3 cup instant sugar (very finely granulated, also known as castor sugar)
8 egg yolks
2 1/2 cups chilled heavy whipping cream

Steps:

  • Wash and drain the berries. Force them through a sieve and into a bowl. Measure out 1 1/4 cups of purée. Chill. Beat the sugar into the egg yolks and continue beating until mixture is pale yellow and falls back on itself forming a slowly dissolving ribbon. Then place the mixing bowl over the not-quite-simmering water and beat until mixture has thickened into a cream and becomes uncomfortably hot for your finger. Set bowl in ice water and beat until mixture is cold and falls back upon itself forming a slowly dissolving ribbon on the surface; fold with a spatula until chilled. When the egg yolk mixture has chilled, beat the cream until it has doubled in volume and forms stiff (rather than soft) peaks. Fold the chilled raspberry purée into the chilled egg yolk mixture, then fold in the whipped cream. Turn the cream into a serving bowl or into dessert cups. Cover and refrigerate for at least 6 hours or overnight. Decorate the top of the dessert with fresh berries.

Tips:

  • For the best results, use fresh raspberries. If using frozen raspberries, thaw them completely before using.
  • If you don't have a food processor, you can mash the raspberries with a fork or spoon.
  • If you want a smoother chantilly, strain it through a fine-mesh sieve before serving.
  • Chantilly aux framboises can be served immediately or chilled for later use.
  • Serve chantilly aux framboises with fresh berries, chocolate shavings, or crumbled cookies.

Conclusion:

Chantilly aux framboises is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use fresh raspberries and can be served immediately or chilled for later use. With its light and fluffy texture and sweet and tangy flavor, chantilly aux framboises is sure to be a hit with everyone who tries it.

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