Chantilly cream recipe
Ingredients for 1 liter
25 cl of whipping cream (or milk flower) with a minimum of 30% fat
18 grams of icing sugar
Preparation
Take the cream and your utensils out of the fridge at the last moment. Whisk manually or with an electric mixer gradually (from slower to faster). Add the sugar halfway. When your cream is ready, let it rest in the refrigerator for at least 2 hours. Take out just when serving. To give your cream the perfect look, use a piping bag
