Chantilly

By Pierre Hermé chef

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Ingredients

• 1/2 cup (150 ml) very cold whipping cream
• 1 teaspoon confectioners sugar

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Instructions

Beat the cream using a whisk or mixer. Starting at a low speed, increase the speed. Toward the end, add a level teaspoon of confectioners sugar.

This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits

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