Chantilly Frosting Recipes

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

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.

Steps:

• Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.

Steps:

• Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
• Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
• Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
• Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
• Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.

Steps:

• For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom only of a 9-by-13-by-2-inch pan with butter or shortening. Line the bottom only with a piece of parchment.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed until frothy, about 1 minute. Slowly stream in 3/4 cup of the granulated sugar and continue to whip until medium-stiff peaks form, about 3 minutes. The meringue will hold its shape and have the consistency of shaving cream.
• Transfer the meringue to a large clean bowl and set aside. Wipe out the mixer bowl with a paper towel. Sift the cake flour, remaining 3/4 cup white sugar, baking powder and salt into the same mixer bowl. Add the lemon zest and whisk to combine. Add the vegetable oil, buttermilk,
• vanilla and egg yolks and blend on low until combined. Scrape the bowl and then mix on
• medium speed for 1 minute.
• Remove the bowl from the mixer. Use a large whisk or spatula to fold one-third of the meringue into the flour mixture until lightened and a few streaks of egg white remain. Repeat with half the remaining meringue, folding into the batter until nearly combined. Fold the last third of the meringue into the batter, folding just until the meringue is completely incorporated.
• Pour the batter into the prepared pan. Tap the pan gently on the counter 3 to 4 times to release any large air bubbles. Bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it and the cake is golden brown, 33 to 36 minutes.
• Place the pan on a cooling rack and cool 20 minutes. While still warm, cover the pan with plastic and allow to cool completely, about 4 hours, before frosting.
• Remove the plastic wrap and turn the cake out onto a large serving platter or sheet pan. Peel off the parchment if it is still stuck to the bottom of the cake.
• For the whipped cream: Combine the mascarpone, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the whisk attachment. Mix on low until combined, then raise to the speed to medium and beat for 30 seconds or until smooth. Scrape the bowl and beat for another 30 seconds.
• Lower the mixer to low speed and slowly pour in the cream. Once the cream is combined, stop and scrape the bowl and then raise the speed to medium-high and beat until medium-stiff peaks form, 2 to 3 minutes. The cream will hold its shape but will still be spreadable.
• Spread the jam evenly over the top of the cake with an offset spatula, stopping just short of the edge, creating a thin, see-through coating. Spoon the whipped cream onto the cake and spread it evenly to the edges. Use a large knife to mark 3 rows of 4 slices for a total of 12 slices. Arrange a small handful of mixed berries in the center of each marked piece. Cut and serve, storing any leftovers covered in the refrigerator for up to 2 days.

Steps:

• Chantilly Frosting:.
• Combine milk, sugar, butter, egg yolks and vanilla.
• Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens.
• Add vanilla extract.
• Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
• For Filling:.
• Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
• For Choux:.
• Boil water and block of butter.
• Remove from heat, dump in flour.
• Stir until ball of dough forms and pulls away form the sides of saucepan.
• Mix in eggs one at a time, beat for 1 minute before adding the next.
• Scoop onto foiled cookie sheet.
• Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 minute (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.)
• Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
• * To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.

Steps:

• Combine all ingredients.
• Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
• It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
• Once the cream is whipped, cover and store in the fridge.
• If it separates slightly, just rewhip to restore its thickness.