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Recipe for Chantilly Cream

(for Chantilly Swans)

Ingredients:

1. 500 g fresh cream ( crème fraîche) 35% fat

2. 20 g Madagascan Vanilla Sugar

3. 20 g caster sugar

Preparation:

1. Melt the Madagascan Vanilla Sugar and caster sugar in a small amount of cream (20% of the total weight)

2. Add this mixture to the rest of the cream (the cream must be very cool) and beat with a whisk until the desired texture is reached ( Do not overbeat as the cream will rapidly yellow into butter)

Note: The liquid fresh cream as well as the blender must be very cool.