Feed your appetite for cooking with Penguin’s expert authors
Crème Chantilly
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 from Richard Bertinet
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.
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!
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.