Chantyflex Cream Flowers | Chantyflex Cream | Piping Roses | Wax Flowers | Bake and Toss

Here is the recipe for Chantyflex Cream. Chantyflex cream is a flexible piping cream for making flowers on cakes. They look like wax flowers, making them more realistic than buttercream flowers. Flowers created using this cream are very stable and can withstand humidity. You can leave these at room temperature for hours and still they will look the same. Chantyflex cream taste like custard. For those of you who do not like buttercream, this cream is an alternative to try.
Here I'm also sharing with you how to pipe two kinds of roses with it. You can use it to pipe any kinds of flowers. Here is the tutorial for floral cake with Chantyflex Cream :
• Floral Cake With Chant...
Do give it a try. Please leave your valuable feedback as comments below. I love to hear from you all :)
Ingredients:
50ml Water + 9g Powdered Gelatin
200g Condensed milk
100g Sour cream
2 tbsp Milk powder
80g Icing sugar or powdered sugar
250ml Water + 150g Corn starch
90 ~100g Heavy cream or Whipping cream
Tips and Notes :
1. Soaking gelatin overnight is very important. Gelatin give shape and strength to the flowers. Add gelatin as per the instructions as too little gelatin will make the cream unstable to pipe flowers. If you are soaking gelatin for fewer hours, add 10g of gelatin in cold water and refrigerate for 6 hours at least.
2. Use thick sweet and condensed milk. Condensed milk made from whole milk is thicker than those made from milk powder.
3. Use sour cream with at least 20-25% fat (fat content is important). If not available use full fat greek yogurt.
4. If you mix corn starch and water earlier, corn starch will settle to the bottom. So make sure to stir well to avoid lumps before you add it to the other basic ingredients.
5. Blend the mixture well, there shouldn't be any lumps else the cream won't be smooth. If you do not have a blender cup, add the ingredients into a bowl and whip it using a hand mixture on medium speed.
6. Use a wide and thick sauce pan as it heats evenly and we need to work with the mixture.
7. Once you make the mixture, pour it immediately into a sauce pan and work as the longer it stands, corn starch settles to bottom and you will have to blend it again.
8. Make sure the gelatin is melted and stirred before you add it to the sauce pan. If you find it has harder over time, melt it for another 20 secs before you add.
9. Stir the melted gelatin into the mixture in the sauce pan. Then only turn on the flame.
10. Keep the flame on low and stir continuously. This is very important. If you stop stirring the mixture, it will stick to pan, harden and turn brown. Use a silicon spatula as we need to scrape the bottom and sides of the pan while the mixture boils. Silicone spatula will prevent scratches on the pan.
11. At the end, add heavy cream as instructed. Start by adding 90g of heavy cream, if you find the cream is too thick then add 10g of heavy cream to loosen it. Remember if you add more cream initially, it will turn very lose and you cannot bring it back to original state. So add cream in stages.
12. Whip the thicken mixture and heavy cream, only to combine them. We do not want to make it fluffy as it will create air bubbles in the mixture and this will interfere while you pipe. Use spatula to do the rest of the work.
13. Since the mixture is warm before you whip, the temperature of the cream doesn't matter here but if you cool the mixture , then add slightly warm cream.
14. If chantyflex cream has lumps , there are 3 reasons for it: First, corn starch didn't blend well in the basic ingredients. Second, you might have not stirred continuously from the beginning. First moments of boiling is crucial for the mixture and needs to be stirred continuously else corn starch will settle to the bottom of the pan. Third, delay in adding gelatin. Make sure you add gelatin and stir it into the mixture before you turn on the flame.
15. You can add a 1/2 tsp vanilla essence, but it will make the cream darker as vanilla essence has a brown tone to it. So better to add clear vanilla extract, if you need to flavour it. Chantyflex cream looks like eclair mixture without eggs and it taste like custard I feel.
16. You can store the left over chantyflex cream in freezer for a month. When you want to use it, defrost it in microwave for an interval of 30 secs. Stir and check. If needed defrost it for another 30 secs till it become smooth and spreadable.
17. If it is still thick after defrosting, add 1 or 2 tsp of heavy cream to make it workable to pipe. Stir with spatula. Do not whip!
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