Chantilly

Technical stages for Chantilly :

• Pour the cold in the mixing bowl or in a very cold bowl.
• In case the cream would not be cold enough, you can put the bowl in a larger one filled with ice cubes.
• Whisk in a circular pattern in order to add air to the cream. Whisk until you obtain whipped cream.
• You can add sugar before whisking or just after.
• It is better to use superfine sugar to avoid feeling the sugar grind between your teeth. The vanilla is combined at the same moment as the sugar.
• Keep refrigerated.