Advertisement
400 ml
Easy
Published 2017
This is the first French pastry cream I learnt how to make and quite possibly the simplest. The secret is to use the cream straight from the fridge and also not to over-whip the mixture. If you can, whisk the crème Chantilly in a chilled glass or stainless steel bowl, although the recipe will still work if you don’t.
Put the cream into a bowl with the icing sugar and vanilla and whisk on a medium–high speed using either a hand-held electric whisk or a stand mixer fitted with a whisk attachment. At cookery school we did it by hand with an ordinary whisk and it works just as well. Nothing will seem like it is happening for a minute or so (if doing by machine) or a few minutes (if doing by hand) but then the m