Francisco Migoya

Vanilla Crème Chantilly

Preparation info
  • Yield:

    680 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 600 g 1 lb 5.15 oz 88.24

Method

  1. Combine all of the ingredients in the bowl of an electric mixer fitted with a whip attachment. Whip on high speed until the mixture achieves stiff peaks.
  2. Reserve refrigerated. Re-whip as needed throughout service.