how to make cake of peaches with chantilly cream ?

Question

please im looking for a recipe that is "gateau avec la crème chantilly"

Answer 1

I found a few recipes for chantilly on recipezaar. They appear to be either whipped cream with sugar and flavoring.... or a mixture with pudding. I like the more traditional chantilly (just dressed up whipped cream)
Here are 16 recipes, maybe the one with the crepes would be best... http://www.recipezaar.com/recipes.php?q=chantilly

The one I would use with peaches in a cake (I would add brandy or use brandy intead of the vanilla):

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar (icing sugar)
1/2 teaspoon real vanilla extract



1. Combine all ingredients.
2. 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).
3. It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
4. Once the cream is whipped, cover and store in the fridge.
5. If it separates slightly, just rewhip to restore its thickness.

Hope this helps

Here is a recipe that may help - you could use just peaches... but this one sounds sensational.

Lemon Soaked Pound Cake with Fruit & Chantilly Cream
http://www.greatchefs.com/cities%20dessert%20cake%20lemon_soaked_pound_cake.htm

Description:
Lemon juice, peach schnapps and buttermilk give a tangy taste to rich pound cake. Nancy Forrest serves hers with fresh fruit and cream, but the cake could be served simply dusted with confectioner's sugar, or with a raspberry coulis on the side, as well.

Makes 1 cakes
Serves 6 to 8

Cake
1½ cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted, sweet butter, softened
1 cup granulated sugar
3 large eggs at room temperature
1 tablespoon chopped grated lemon peel
1 ounce lemon juice
1½ ounces buttermilk, at room temperature

Lemon Syrup
1/2 cup sugar
1/2 cup lemon juice
1 ounce peach schnapps

Fruit
1/3 cup sugar
1/4 cup water
3 plums, pitted
2 peaches, pitted
2 nectarines, pitted
1/4 cup lemon juice
1 pint black berries
1 pint blueberries

Garnish
confectioners' sugar for dusting
Chantilly Cream (recipe follows)

To make the cake: Preheat the oven to 350 F. Butter, flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper. Sift together the flour, baking powder and salt. Cream the butter and sugar together in a mixer. Stop the mixer and scrape down the sides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again, and scrape down the bowl.

Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake. Wipe down the sides with a spatula and beat for 30 seconds. Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the lemon syrup.

To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.

To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.

To prepare the fruit: Combine the sugar and water in a small pot and bring to a boil. Cook for 1 minute, then cool. (This simple syrup can be refrigerated and kept indefinitely.) Slice the plums, peaches and nectarines. Toss with the lemon juice and simple syrup and let them stand at room temperature.

To serve: Unwrap the cake and slice at least one inch thick, then cut each slice on the diagonal into two wedges. Dust the plates with confectioners' sugar. Place one wedge of cake in the center of each plate, point up. Spoon on some of the marinated fruit, and sprinkle berries over the fruit. Top with a second wedge of cake and spoon some of the juice from the fruit over the cake. Add a dollop of chantilly cream to each.

Chantilly Cream

Ingredients:
1 cup heavy (whipping) cream
1/2 teaspoon vanilla extract
2 teaspoons confectioners sugar

Instructions:
Put all ingredients together in a mixing bowl and beat at high speed until the cream holds its shape. Refrigerate until ready to use.