Chantilly Cream

In this video we will see the preparation of one of the most famous creams used in confectionery: the whipped cream.
Doses for 500g of cream are: 250g of fresh cream, 250g of pastry cream, 40g icing sugar and a hint of vanilla.
It begins with the whipping cream which must be very cold as well as the container, once the cream has incorporated a good amount of air and is partially mounted you can add sugar and continue whipping at medium speed, add also the vanilla and mount until it acquires a certain consistency. It then goes on to prepare the cream to which you add two tablespoons cream, stir energetically until the mixture binds well and softens, add the remaining cream a little at a time and mix from the bottom up to incorporate all the cream. The custard is ready. If not used immediately it should be stored in the refrigerator covered with film.
Author hanam
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