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Chantilly–Apricot Cream Puff Filling
- Difficulty
Easy
By Karen Morgan
Published 2014
Ingredients
1 cup 320 g 1 cup 240
Method
In a medium saucepan, melt the preserves over medium heat until they are liquid. Strain the preserves through a fine-mesh strainer into a bowl; discard any solids left in the strainer. Set the preserves aside to cool completely.
In a stand mixer fitted with the whisk attachment, or in a bowl using a hand mixer, whip together the cream, sugar, and vanilla. When the cream is just getting
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