Regular contributor (and critic), Jim C. of Chez Jim weighs in on Chantilly cream:
Creme Chantilly doesn’t seem to be mentioned anywhere around Vatel’s time (late 17th c) but in 1780, Bertrand described “Chantilly ices” made with cream which had been flavored with sugar and orange blossom water, then whipped, the foam then served in chilled glasses. This led to more complex creations, with different flavors, made popular at an event given by the Duke de Chantilly (no date provided…): http://tinyurl.com/23decee
Legrand d’Aussy (1782) says it was a Sr. Procope (perhaps the same who founded a famous cafe in Paris?) who invented this for a party at Chantilly in 1720: http://tinyurl.com/2euj5hh
“They were made in every form and color. This new item was well-received; it became fashionable in Paris, and bore there the name of Chantilly Ices. But as many people do not like whipped cream, this fashion fell away.”
This recipe from 1755 describes a so-called “iced cheese” Chantilly – basically chilled whipped cream with sugar, grated lime and orange blossom water: http://tinyurl.com/2edqmtu
I’d favor the 1720 version, myself.
In France, creme Chantilly is often served as a matter of course instead of whipped cream and it’s easy for a foreigner to think it simply is the French term for the latter.
Does this mean I’m right?