Elegant and versatile
Chantilly Cream, originally created in 17th-century France, is a luscious sweetened whipped cream, often enriched with pastry cream in the Italian tradition. It is used to fill pastries, top fresh fruit, or complement a wide variety of desserts with its airy texture and delicate sweetness.
1 batch of Pastry Cream
6 oz (170 g) heavy whipping cream
3 oz (85 g) granulated sugar
Pinch of salt
Prepare a batch of Pastry Cream and chill it completely.
In a clean bowl, whip the heavy cream with the granulated sugar and a pinch of salt until soft peaks form.
Gently fold the whipped cream into the chilled pastry cream using a spatula, being careful not to deflate the mixture.
Transfer into a piping bag and refrigerate until ready to use.
Perfect for filling puffs, topping cakes, or layering in trifles!
Calories: 140 | Fat: 10g | Carbs: 10g | Sugar: 8g | Protein: 2g