Chiffon Cream

Preparation info
    • Difficulty


Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

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  • 5 oz (140 g) confectioners’ custard
  • 1 lb 10


In a bowl, soften the confectioners’ custard with a whisk. In a mixer, whip the buttercream until it is light and fluffy*, then add the confectioners’ custard. Detach the beaters and work in the whipped cream by hand. Use immediately.