Chantilly Cream by Pierre-Dominique Cécillon for Larousse Cuisine
 
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Added: 10-11-2010
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Want to know more about French pastries? Check out our "French Cakes, Pastries and Jams" Ipad & Iphone Application : http://itunes.apple.com/us/app/french-cakes-pastries-jams/id384077326?mt=8 For 1 cup of chantilly cream. Difficulty: easy. Ingredients: 1 cup of heavy whipping cream, 1 tbs of granulated sugar, 1/2 of vanilla bean Preparation: 1. Split the vanilla bean in half lengthwise to remove seeds ; then pour the cream into a very cold bowl and the vanilla seeds directly into the cream. 2. Whip strongly the cream, if you use a small electric mixer, let it run at medium speed. 3. Add sugar in the cream while still smooth. 4.Stop whipping as soon as the cream is firm. Beyond that, it would undo and turn into butter. You can find this & more recipes in our website (in french) : http://cuisine.larousse.fr/ You may also visit our facebook fan page for quizzes & tokens : http://facebook.com/laroussecuisine Or follow us on Twitter : http://twitter.com/laroussecuisine
Channels: Desserts  Cooking Technique 
Tags: Chantilly  Cream    whipping  cream    granulated  sugar    sugar    vanilla  bean    cuisine    larousse    larousse  cuisine    gastronomique    recipe    chef    pierre-dominique  cécillon    best  recipe    food    larousse  gastronomique    cooking    how  to    howto    how-to    french  cuisine 

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