Chantilly–Apricot Cream Puff Filling

• 1 cup (320 g) apricot preserves
• 1 cup (240

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