Chiffon cream
By
Pierre Hermé
chef
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Ingredients
- 5 oz (140 g) confectioners’ custard
- 1 lb 10 oz (745 g) buttercream
- scant 3/4 cup (165 ml) whipping cream, whipped
Instructions
In a bowl, soften the confectioners’ custard with a whisk. In a mixer, whip the buttercream until it is light and fluffy, then add the confectioners’ custard. Detach the beaters and work in the whipped cream by hand. Use immediately.
This recipe was originally published in "My Best Pierre Hermé" (Éditions Alain Ducasse). See all credits
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