The real recipe of the Chantilly Cream

Ingredients :

  • 50 cl of cream
  • 20 g of powder sugar
  • 20 g of vanilla sugar

Directions:

  • Put the cream in a container previosly cold and in the refrigerator 
  • Add both sugars
  • Beat the cream vigorously with a whisk balloon or an electric mixer until the cream thickens and forms waves. The cream is ready when we get the whip cream  out and form holds. 

CAUTION: in this state, if we beat more minutes you risk to transform the cream into butter!