Chantilly Mascarpone Vanille
Grolet's infused, gelatine-set vanilla cream — the signature of his entremets
Grolet version
- 430 g whipping cream (35%)
- 2 vanilla pods
- 15 g caster sugar
- 45 g mascarpone
- 14 g masse gélatine
- = 2 gelatine leaves (2 g each)
This is not a simple whipped cream. A third of the cream is heated with vanilla and used to bloom the mascarpone and gelatine; the remaining cold cream is added afterwards. After a minimum 12-hour rest in the fridge, the cream is whipped just before use. The overnight infusion develops an intense, rounded vanilla flavour that no amount of vanilla extract can replicate. The mascarpone adds body without heaviness; the gelatine ensures the cream holds its shape during service.
Method
Infuse
- Bloom the gelatine leaves in cold water for 5 minutes. Squeeze out excess water.
- Split and scrape both vanilla pods. In a small saucepan, heat one-third of the cream (about 145 g) with the vanilla seeds and pods until it just reaches a boil.
- Remove from heat. Pass through a chinois over the mascarpone and bloomed gelatine. Stir until completely melted and smooth.
- Using a hand blender, incorporate the mixture while gradually adding the remaining cold cream. Blend until fully homogeneous.
- Cover and refrigerate for at least 12 hours, or 4 hours minimum if short of time.
Whip & use
- When ready to use, whip the rested cream in a stand mixer on medium-high speed until it holds soft-to-medium peaks and can be piped.
- Use immediately — pipe or spread before the gelatine starts to set. Do not re-whip.
Background
The hot-cold split technique achieves two things simultaneously: it extracts maximum flavour from the vanilla pods into the warm cream, and it uses the residual heat to dissolve the gelatine and melt the mascarpone evenly. Adding the remaining cold cream immediately afterwards prevents the gelatine from setting unevenly and cools the mixture quickly for safe refrigeration.
The overnight rest is critical for texture, not just flavour. The gelatine molecules form a loose network throughout the cold cream that, when whipped the next day, traps air more effectively and produces a creamier, more stable result than freshly made. The flavour also rounds out: top notes of raw vanilla mellow into a deep, rounded perfume.
Mascarpone adds richness without thinning the cream as crème fraîche would, and its high fat content contributes to a firmer, silkier texture on the palate. It must be dissolved completely in the warm cream fraction before the cold cream is added — any undissolved lumps will show in the final whipped cream.
The masse gélatine notation in Grolet's recipes refers to a standard bloom: 100 g powdered gelatine + 600 g water, mixed cold. To convert: 14 g masse gélatine = 2 g gelatine leaves = 2 leaves at 2 g each.
Mistakes I've Made
- Gelatine lumps in the finished cream. Added the cold cream before the gelatine had fully dissolved in the warm fraction. Always make sure the warm base is completely smooth before adding the cold cream.
- Cream too loose to pipe. Did not rest for long enough. Four hours is the minimum; 12 is the target. The difference is significant.
- Over-whipped. The gelatine means this cream is more forgiving than plain chantilly, but taking it too far still results in a grainy texture. Stop at medium peaks — it will continue to firm slightly as it is piped.
- Vanilla flavour too faint. Used vanilla extract instead of pods, and did not infuse long enough. Two whole pods with a proper overnight rest is not optional for this recipe.
Sources
- Chantilly vanille —