Set up an ice water bath with equal parts of about 2kg/4lb6.4oz water and ice in a bowl.
Have a heavy cream whipper filled with two chargers on hand (see Resources). Place a small nozzle attachment on the whipper’s spout. This nozzle will fit snugly on the spout and will have a small tip that will fit into food-grade plastic tubes. Alternatively, if you have a compressor, it can work just as well. You will have to attach a needle to the air spout; this needle should be able to fit inside the food-grade tubes.
Warm up the heavy cream and the sugar in a microwave oven or on the stovetop. The sugar should be completely dissolved. Keep the mixture hot.
Combine the milk with the Agaroid in a 960-ml/1-qt sauce pot and whisk to combine. The Agaroid should be poured in slowly while whisking to avoid clumping.
Place the liquid over medium-high heat and bring to a boil while whisking constantly. Boil for 5 more seconds while stirring to hydrate the agar. Stir in the hot cream (the cream needs to be kept hot, or otherwise the Agaroid will set on contact with a cold liquid).
Fill a squeeze bottle with the hot cream mixture.
Fill 10 food-grade tubes that measure 100cm/40in long by .4cm/.16in diameter using the squeeze bottle with the hot agar mixture; each time you fill a tube, drop it in the ice water bath so the agar gels.
Once the agar is gelled and you are ready to extract it, place inside a warm (not hot) water bath for 10 seconds. Place one end of a plastic tube on the spout of the whipper and make sure the nozzle is snug inside the tube. Gently press on the whipper’s release to push the Chantilly onto a nonstick rubber mat. If you are using a compressor, turn it out, introduce the needle into the tube, and let the compressed air push the tube of gelled Chantilly out. Reserve the tubes in an airtight container in the refrigerator for up to 4 days.