40- 50 grams of Icing Sugar, and a pinch of vanillin. You can also use some vanilla-flavored sugar.
chantilly cream recipe
The cream must be very cold before we start whipping it. After the cream has incorporated some air, we add the sugar. The cream is then whipped at medium speed. The vanillin is then added to the cream, and the cream is whipped at medium speed until it reaches a smooth texture. The cream is now ready.
It is important to not whip it any longer. Otherwise, the fat would separate from the whey. Let’s now make the Chantilly cream. Add 2 tablespoons of fresh cream to the custard and stir until it is smooth and creamy. We add the rest of the fresh cream slowly, melting from the bottom up to prevent the mixture from settling.
The mixture will continue to melt with care until it is fully incorporated. The Chantilly cream has been prepared. If we don’t want to use it immediately, we keep it in the refrigerator, covered with a film. This recipe can be used to make many different types of pastry. You can make it in different amounts, such as 2 cups custard and 1 cup fresh cream.