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Chantilly cream, or in French crème Chantilly, is a sweetened whipped cream used in a wide assortment of desserts (Eliza Acton in her Modern Cookery (1845) gave a recipe for ‘Chantilly Basket, filled with whipped cream and fresh strawberries’). It was named after the chateau of Chantilly, near Paris, where in the mid-seventeenth century the celebrated chef Vatel worked, although the cream does not seem to have any actual connection with the chateau.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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