Chantilly cream

Chantilly cream

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
250ml chilled cream
20g icing sugar

Method

  1. Beat the cream using an electric mixer until firm peaks form.
  2. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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