chantilly cream

See also: Chantilly cream

English

Noun

chantilly cream (countable and uncountable, plural chantilly creams)

1. Alternative letter-case form of Chantilly cream.
   • 2003 winter, Linda Marx, “Boardwalk baby”, in Pat Thomas, editor, Palm Beach Life, Palm Beach, Fla.: Palm Beach Newspapers Inc., →ISSN, →OCLC, page 34:

     The cuisine is rustic, with a decent choice of fish and meat, and great desserts like hazelnut chocolate torta with meringue doused in espresso and layered chantilly cream with bitter cocoa, or “bugies,” little fried pockets of dough filled with candied lemon zest and grappa di Moscato, then dusted with sugar.

   • 2009 March 14, Corey Mintz, “Chefs don’t stint on taste”, in Saturday Star, Toronto, Ont., →ISSN, →OCLC, section L (Weekend Living), page L8, column 1:

     A chocolate cakelette, caramel percolating from its warm top, is sided with peanut butter chantilly cream.

   • 2012, Grace Massa Langlois, “Torta Chiffon all’Arancia con Crema Chantilly all’Arancia e Crema all’Arancia: Chiffon Cake with Orange Chantilly Cream and Orange Cream”, in Grace’s Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu and Panna Cotta to Torte, Pizzelle and Struffoli, Berkeley, Calif.: Ulysses Press, →ISBN, “Cakes and Cheesecakes” section, page 39:

     Unlike other chantilly creams, this one is stabilized with gelatin so it holds its shape for piping and doesn’t melt and weep as easily.