Chantilly cream

Chantilly cream

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
500ml full-fat single cream
40g icing sugar

Method

  1. Mix the cream and icing sugar, pour into the siphon. Put in a cartridge and shake. If you don’t have a siphon, whisk the cream until firm, add the sugar and whisk just enough to incorporate it.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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