This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Whipped cream; common thick cream; possibly it may have meant at first clotted cream. French royalty had a country residence at Chantilly about the time our present culinary terms were in course of formation, and there also was the royal model farm and dairy, whence came the " chantilly cream " for the king's table in Paris. The term occurs with great frequency with certain culinary authors, and never means anything else than whipped cream.
A cake made hollow in the middle, spread all over with jam and filled with whipped cream.