Serves 1
Directions
- 1Add the cream to a bowl with vanilla, milk powder, and condensed milk.
- 2Combine all ingredients cold in a mixing bowl.
- 3Whip on medium speed.
- 4Stop whipping at medium peaks (when it holds shape but is still smooth, not grainy).
- 5Rest for 20-30 minutes in the fridge, then re-whip lightly for clean piping (optional but recommended).
Ingredients
- 500 g heavy cream (35%), very cold
- 100 g sweetened condensed milk
- 30 g milk powder
- 5 g vanilla bean (scrapped and seeded)
- 1 pinch salt
Equipment
bowlmixer
Tips
- Do not over-whip as milk powder will make it tighten fast.
- Rest the chantilly for 20-30 minutes in the fridge after whipping, then re-whip lightly for clean piping.
- Avoid using low-fat cream as it won't hold.
- Do not add liquid like juice or alcohol as it breaks the structure.
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