Or famous Chantininho: in a version now super Gourmet, made with fresh cream! An easy and delicious option for filling and topping for cakes.
The version Gourmet do Chantininho It’s part of the comparison in which I tested two ways of making the recipe.
The Traditional one that generally uses Vegetable Cream like Chantilly. And now, the Gourmet made with Fresh Cream.
Chantininho Gourmet
Makes: 4 portions (total: 800g)
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat cream, condensed milk, powdered milk and vanilla in the bowl of a stand mixer for 3-5 minutes or until stiff (mixed).
- Use immediately or store in the refrigerator until ready to use.
- Milk cream: is the known fresh milk cream (it is actually pasteurized), the one that is kept in the cold part of the market and must have more than 35% fat. And if it’s heavy cream that has more fat (+45%), be careful not to overbeat it and it turns into butter.
- Condensed milk: I’ve tested several brands, it could be any.
- Powdered milk: if you call it Chantininhouse Ninho milk to be truthful and honest with your client, right? I’ve used several brands and always the same result, but the flavor may vary. Use versions instant (it is written on the packaging), it dissolves powdered milk more easily.
