Cream Charger Recipes
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Top 10 Des Recettes Crème Chantilly 2020

Daniel Toss -
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Table des matières

Cream Charger Recipes:
Make Sure You Have the Accessories ↓

The development of the cream charger played an essential role in the innovation of molecular gastronomy as we know it today. Whether used to add a personal touch to a cream-based dessert or beverage, to alter the texture of a dish, or to infuse a liquid with exceptional flavour, cream chargers can make it happen in no time – and that with style and precision.

To start incorporating cream chargers into your recipes, two components are indispensable: a nitrous oxide cream charger and a whipped cream dispenser. Once you’re set with that, you can make flavourful creams and foams within 60 seconds.

The following cream charger recipes use a 1-litre whipped cream dispenser and are accessible to cooks of all levels.

Summer Strawberry Mousse

To begin, we present to you a simple mousse made with fresh strawberries, cream, and powdered sugar – so simple yet so delicious!

Ingredients

400 gstrawberries
75 gpowdered sugar, sieved
150 mldouble cream
Accessories
1whipped cream dispenser
1cream charger (see cheap cream chargers)

Instructions

  1. Set six strawberries aside for garnishing.
  2. Blend the remaining strawberries into a liquid puree, then sieve the puree to remove the seeds.
  3. Add the powdered sugar and blend the ingredients.
  4. Add the cream and stir – do not blend.
  5. Pour the mixture into a cream dispenser and shake gently.
  6. Release the mousse into serving glasses.
  7. Decorate the mousse with the remaining strawberries.

Whipped Chocolate Mousse

What sugary treat works better as a midnight snack than a fluffy chocolate mousse? With some whipped cream on top? Yes, please! Irresistibly creamy, this cream charger recipe is undoubtedly one of our personal favourites.

Ingredients

200 gfinely chopped dark chocolate
100 gbrewed coffee – at room temperature
100 mlwater
40 gsugar
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Combine the chocolate, coffee, water and sugar in a medium-sized bowl and place on top of a pan filled with hot water. Stir until everything melts.
  2. Remove the bowl from the heat and place it in an ice bath. Whisk the mixture until the consistency reaches that of heavy cream.
  3. Pour the mixture into a whipped cream dispenser and charge the whipper with one charger.
  4. Shake the cream dispenser 30 times and release into serving glasses.
  5. Decorate as desired, with chocolate crumbles or flakes. Serve immediately.

Coffee with a Rum Cream Topping

Fancy an indulging treat and a boost at the same time? Then this coffee-rum cream charger recipe is the perfect fit for you!

Ingredients

3 cupsheavy cream
6 tbsprum
6 tbspKahlúa (or Tia Maria for less sugar)
6 tbsppowdered sugar
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Pour all ingredients into the whipped cream dispenser.
  2. Charge the whipped cream dispenser with an N2O cartridge.
  3. Shake the cream dispenser 30 times.
  4. Make a cup of coffee according to your liking.
  5. Dispense the cream on top of the coffee.

Deconstructed Mojito Cream Charger Recipe

Do you enjoy the flavour of Mojito so much that you would also appreciate tasting each component separately? In this recipe, we deconstruct the traditional Mojito for you to reconstruct it according to your liking!

Ingredients

White Rum Granita
50 mlrum
2 tbspKahlúa (or Tia Maria for less sugar)
1 tbsppowdered sugar
120 mlwater
Mint and Sugar Candy
100 gwhite sugar
3 tbspwater
1 dropmint extract
Lime Jelly
1 packlime jelly powder
1 cupwater
*mint leaves and lime wedges to decorate
Accessories
1whipped cream dispenser
2cream charger capsules

Instructions

Mint and Sugar Candy

  1. Place the sugar, mint extract and water into a thick-bottomed pan and gently heat the contents.
  2. Melt the sugar and gradually let the water evaporate. Stir regularly to avoid the formation of crystals.
  3. When the temperature reaches 110 °C, immediately remove the pan from the heat and spread the mixture out on a baking sheet to cool for 3 hours.
  4. Break the candy into pieces once cooled.

Lime Jelly

  1. Make the lime jelly according to the packaging instructions.
  2. Let the jelly cool down until it begins to set.
  3. Stir the jelly thoroughly and place it into a whipped cream dispenser.
  4. Charge the cream dispenser with two nitrous oxide chargers and shake vigorously.
  5. Store in the fridge for 3 hours.

White Rum Granita

  1. Mix the water, mint leaves and sugar syrup together in a pan, and briefly bring the contents to a boil.
  2. Add the rest of the ingredients to the pan, cool the contents and strain the mixture, then spread it out on a flat tray.
  3. Place the tray in a freezer on the coldest temperature and allow the ingredients to infuse for 3 hours. Whisk the mixture with a fork after 3 hours and place it back into the freezer for another 3 hours to ensure that the granita has the right form.

Serving: Serve in chilled cocktail glasses.

Piña Colada

When it comes to traditional cocktails, Piña Colada is undeniably at the top of the list. It commemorates a long-lasting friendship between two exotic friends: the pineapple and coconut. 

Ingredients

2/3 cupcoconut milk
1 cupdiced pineapple
1/2 cupfresh pineapple juice
150 mlwhite rum
1/2 cupvanilla ice cream
*some pineapple slices for garnishing
Accessories
1whipped cream dispenser
2cream charger capsules

Instructions

  1. Combine the diced pineapple with half of the syrup in a bowl.
  2. Add the rum and blend the ingredients well.
  3. Place the mixture into the fridge for 2 hours to allow the ingredients to infuse.
  4. Blend the coconut cream with the left-over syrup and vanilla ice cream at maximum speed for 1 minute, then strain the contents.
  5. Place the mixture into a whipped cream dispenser, charge it with two cream chargers and place the cream dispenser in the fridge for an hour to cool.
  6. Serve the piña colada in a chilled cocktail glass; add some pure coconut cream to the glass, then release the pineapple mixture on top and garnish with some fresh pineapple slices.

Dairy-Free Coconut Whipped Cream

To all our vegan fans: we hear your calls for a plant-based cream charger recipe. Once mastered, this delicious dairy-free coconut whipped cream will become your new your go-to sweet garnish for anything ranging from ice cream to warm apple pie.

Ingredients

400 mlunsweetened coconut milk
2 tbspcoconut oil
10 gramvanilla extract
50 mlwhite rum
1/2 cupvanilla ice cream
*some pineapple slices to garnish
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Whisk all of the ingredients together in a bowl. 
  2. Chill the mixture in the fridge for an hour, then carefully pour it into a cream dispenser.
  3. Charge the cream dispenser with one cream charger and briefly shake.
  4. Dispense on top of your snack or beverage of choice.

Creamy Hazelnut Coffee Topping 

Do you like your morning coffee sweet? Then you’d probably also enjoy this creamy, liquor-induced evening alternative.

Ingredients

1 cupheavy cream
3 tbsppowdered sugar
3 tbspFrangelico liquor
3 tbspKahlúa (or Tia Maria for less sugar)
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Whisk all of the ingredients together in a bowl.
  2. Place the ingredients into a cream dispenser and charge it with one cream charger. Shake the cream dispenser 10 times.
  3. Make your coffee as desired.
  4. Dispense the cream on top of the coffee.

Iced Coffee Cream Charger Recipe

A cold cream charger recipe is necessary to survive the summer months. And what better to drink during the hottest season than an iced coffee to keep you fresh and alert?

Ingredients

1 cupwhole milk
1/2 cupheavy cream
2 tbspcane sugar
15 ginstant coffee powder
60 mlwater
5ice cubes
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Bring the water to a boil and add the coffee powder. Mix the contents well and add 5 g of sugar, stirring continuously. 
  2. Remove the coffee brew from the heat and allow it to cool completely.
  3. Mix 15 g of the sugar together with the heavy cream.
  4. Pour the cream mixture into a cream dispenser and charge it once. 
  5. Shake the cream dispenser well and chill in the fridge for 60 minutes.
  6. Mix the remaining sugar with the milk until it has fully dissolved. 
  7. Cool the milk mixture in the refrigerator until needed. 

Serve up: 

  1. Add the sweet milk into a glass filled with ice.
  2. Pour the coffee mixture atop the milk and briefly stir.
  3. Release a hefty dollop of the whipped cream onto the milk and coffee mix and stir the ingredients together. 
  4. Top it off with a final squirt of whipped cream.

Hollandaise Sauce

Traditional eggs Benedict are never really complete without a classic hollandaise sauce. Home-made and with a light mouthfeel, this cream charger recipe is one for the books.

Ingredients

200 gbutter
4egg yolk
1 tbsplemon juice
1 tbspvinegar
1 tbspwhite wine
1egg
Accessories
1whipped cream dispenser
1cream charger

Instructions

  1. Melt the butter in a pan over low heat, then mix in the vinegar, white wine and lemon juice.
  2. Mix in the egg and four egg yolk.
  3. Stir continuously until the contents are well combined.
  4. Pour the mixture into a whipped cream dispenser and charge it with an N2O cartridge.
  5. Shake the cream dispenser 10 times and dispense on top of your dish of choice.

Lemon-Infused Olive Oil

Almost every salad makes use of olive oil to combine the flavours and add some more substance to it. Infuse the olive oil with some lemon, and truly enhance the flavours.

Ingredients

500 mlextra-virgin olive oil
9lemons
Accessories
1whipped cream dispenser
2cream charger capsules

Instructions

  1. Zest the lemons. 
  2. Place the olive oil and lemon zest into a whipped cream dispenser and charge it with 2 cream charger capsules. 
  3. Shake the cream dispenser a few times and allow the mixture to infuse for 5 minutes. 
  4. Use the oil immediately or pour it into a glass jar for later usage. 

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