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Crème Chantilly

by Richard Bertinet from Patisserie Maison

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.

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.

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Ingredients

250ml whipping or double cream
2 tbsp caster sugar
A few drops of vanilla extract or paste

Method

Whisk the ingredients together until thick, but don’t over-whisk, or the cream will turn to butter!

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