WHIPPED CREAM CHANTILLY called in italy Crema chantilly
- 200 g pastry cream [0.44 lb]
- 250 g milk [0.55 lb]
- 115 g sugar [0.25 lb]
- 20 g flour [0.04 lb]
- Vanilla extract for cakes
- 2 egg yolks
Whip the cream with a pinch of vanill afor cake sand 15 g [0.03 lb] of sugar.
Boil the milk with 50 g [0.11 lb] of sugar.
In a nother pan,combine the remaining sugar, the two egg yolks, flour and a pinch of vanilla for cakes. Whisk with energy everything.
At this point add the milk to the just prepared mixture. Mix until having a consistent mixture.
Let cool; then add the whipped cream and here’s the whipped cream Chantilly.