Easy
By Anne Willan
Published 1989
Chantilly cream is whipped cream flavored with sugar, and vanilla or brandy. It is used in bavarian creams and charlottes as a simple filling for vacherins and other meringue desserts or for pastries such as cream horns or Chantilly swans (see Typical dishes). Chantilly cream may also accompany fresh and poached fruits. It is often piped in decorative rosettes and patterns using a star piping tube. When piping, always whip the cream just until stiff and use a large tube. The cream will be worked further when forced through the tube and may separate if it is already too stiff. Work quickly, as the heat of your hand on the pastry bag encourages separation
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