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Stéphane Reynaud

Crème Chantilly

Chantilly Cream

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whipping cream 500 g
  • Sugar 250 g

Method

  1. Whip the cream in a chilled bowl until it almost develops a buttery consistency.
  2. Gently incorporate the sugar with a rubber spatula. It is the little crunch of sugar that gives a Chantilly cream its charm.

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