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Who invented the famous “Crème Chantilly”? This creamy, delicious dessert is enjoyed all over the world. To find out, we need to go back into the history of the Château de Chantilly
Vatel did not invent the “Crème Chantilly”
To uncover who invented the “Crème Chantilly,” let’s explore Vatel – Les fastes de la table sous Louis XIV by Nicole Garnier-Pelle. The book explains that in the 19th century, Vatel was often mistaken for a chef rather than an intendant (the equivalent today of a maître d’hôtel). As a result, he was credited with creating the famous whipped cream. However, the “Crème Chantilly” first appeared across Europe in the 16th century, inspired by the Italian Renaissance’s passion for dairy delights.
Food historian Pierre Leclercq has traced the history of this “milk snow”. The first recipe was published in England around 1545. Similar recipes were published in Europe a few years later.
Although whipped creams have been savored since the time of Catherine de Médicis, the term “Chantilly” wasn’t used until two centuries later. In 1750, the culinary writer Menon mentioned Chantilly cheese, and then in 1784, Baroness d’Oberkirch described the celebrations hosted by the Prince de Condé at Le Hameau, marking the first recorded reference to Chantilly cream in Chantilly itself.
If you’d like to learn more about Vatel’s tragic death in Chantilly, listen to this Canal Académies podcast (French).
What is the authentic way to make “Crème Chantilly”
Ingredients :
- 50 cl liquid cream 30% fat (no less)
- 40 g powdered sugar
- Half a vanilla pod, split in two, or a few drops of vanilla flavoring.
Place the cold cream in a chilled mixing bowl and whisk (by hand or with a mixer) until soft waves form. Add the sugar and vanilla, then continue beating vigorously until the cream holds stiff peaks. It’s ready when you lift the whisk and a firm curl appears, and the waves hold their shape.
At this stage, a few too many strokes of the whisk can turn the whipped cream into butter!
Where can you taste this legendary whipped cream?
- Restaurant of the Park, “Le Hameau” – Closed on Tuesdays. Tastings at lunchtime and for afternoon tea. Closed from November to March.
- Restaurant of the Château, “La Capitainerie” – Closed on Tuesdays. Tasting at lunchtime and afternoon tea.
- Chantilly cream workshops – Learn how to whip up Chantilly cream with the Confrérie des chevaliers fouetteurs de crème Chantilly!
