How to Make Mascarpone-Chantilly Cream

October 26, 2024 Pavel Stolarsky

We’re super excited to share a really simple and versatile recipe that can take your desserts to the next level! This mascarpone-chantilly cream is perfect for all sorts of desserts, from our gluten-free mousse cake to those filled flowers craquelins. Trust us, once you get the hang of this easy recipe, you’ll be thinking of all sorts of ways to use it in your own sweet creations!

Ingredients:

Thickened Cream: 2400g
Vanilla Paste: 2 Tbsp
Mascarpone: 900g
Gelatine Mass: 210g
Trimoline: 60g
Glucose: 60g
White Chocolate: 540g
Thickened Cream: 750g

Method:

Bring to a boil the thickened cream (only the first part; the rest will be used as a cold cream), glucose, vanilla paste, and trimoline.
In a separate bowl, add your white chocolate and the gelatine mass.
Once it is simmering, stop the process and pour it over your chocolate and gelatine mass.
Add your mascarpone cream.
Mix together with a hand blender, and while you blend, add the rest of the cold thickened cream.
Cool down for at least 12 hours before whipping to use.

Let us know if you’re making this at home and how you use it.
Tag us in your Instagram story—we can’t wait to see your beautiful (and delicious) creation!

Chef Pavel S.
Eclair at the Bay