This decadent cream chantilly is both simple and versatile. From the Patisserie Maison book, the recipe can be infused with rosewater, orange blossom or classic vanilla.
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.
|250ml||whipping or double cream|
|2 tbsp||caster sugar|
|A few drops||of vanilla extract or paste|
Whisk the ingredients together until thick, but don’t over-whisk, or the cream will turn to butter!