Chantilly Cream

Chantilly Cream

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Credit: Megan Malin, pastry chef, Sweet Ava's, Valrico, Fla.
Sizzle, Fall 2013

Ingredients

227 g heavy cream
56 g sugar
5 g vanilla extract

Instructions

1. In mixing bowl, whip ingredients together to form medium peaks.

2. Using Ateco #826 star tip, fill pastry bag with chantilly cream.

Sizzle - Fall 2013 Issue

Tags

Dessert, Sauce/Dressing/Rub, Sizzle

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Association of Nutrition & Foodservice Professionals