Chantilly cream

Chantilly cream

FOR 300 GR. 15 minutes
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INGREDIENTS

For the chantilly cream

  • 320 gr. heavy cream
  • 40 gr. confectioners’ sugar
  • 5 gr. vanilla extract

DIRECTIONS

For the chantilly cream

Place the bowl and whip attachment of the mixer in the freezer and chill well. Place the cream in the bowl and beat until it starts to stiffen and forms medium peaks. Add the sugar and vanilla and continue to whisk by hand to stiff peaks. Cover and store under refrigeration until ready to use up to a few hours.

For the chantilly cream

  • 320 gr. heavy cream
  • 40 gr. confectioners’ sugar
  • 5 gr. vanilla extract

For the chantilly cream

Place the bowl and whip attachment of the mixer in the freezer and chill well. Place the cream in the bowl and beat until it starts to stiffen and forms medium peaks. Add the sugar and vanilla and continue to whisk by hand to stiff peaks. Cover and store under refrigeration until ready to use up to a few hours.

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@Yiannis Lucacos

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