Crème Chantilly
Introduction
Probably the quickest, most simple and versatile cream of them all — it is nice and light for filling éclairs, or simply to serve with any tart or ice cream. You can perfume it with a few drops of rosewater or orange water instead of the vanilla extract if you prefer.
Makes about 300g
Easy
Ingredients
| 250ml | whipping or double cream |
| 2 tbsp | caster sugar |
| A few drops | of vanilla extract or paste |
Instructions
Whisk the ingredients together until thick, but don’t over-whisk, or the cream will turn to butter!
