Chantilly cream

Makes 400g Sauces and accompaniments

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Ingredients

  • 400g whipping cream
  • 40g icing sugar
  • 1tsp vanilla extract

Method

In a medium bowl or a mixer with a whisk attachment, whisk together all the ingredients until you have medium to firm peaks or a creamy texture. Use straightaway or keep in the fridge for up to 1 hour.

Recipes and photographs taken from Bake with Benoit Blin by Benoit Blin, photographs by Sam Folan (Hardie Grant, £26).
Recipes and photographs taken from Bake with Benoit Blin by Benoit Blin, photographs by Sam Folan (Hardie Grant, £26).

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