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Credit: Megan Malin, pastry chef, Sweet Ava's, Valrico, Fla.
Sizzle, Fall 2013
227 g heavy cream
56 g sugar
5 g vanilla extract
1. In mixing bowl, whip ingredients together to form medium peaks.
2. Using Ateco #826 star tip, fill pastry bag with chantilly cream.
Dessert, Sauce/Dressing/Rub, Sizzle
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