The past couple of weeks since I have been back home, I've been baking up a storm. Lately I've been eager to brush up on my baking skills and learn a few classic French recipes. But with all this baking I have a ton of left over treats, main one being Chantilly cream. Chantilly cream is delicious and sweet, and can be put on pretty much any dessert possible. It pairs well with tarts, cakes, meringues, the list is endless, but one unexpected pairing is with coffee. There is something so perfect about the bitter flavour of coffee and the sweetness of the cream together. If you haven't tasted it yet, you really have to.
prep time: 5 minutes
makes: one cup
1 cup or mug of coffee or long double espresso
4 tbsp chantilly cream (see recipe below)
1. Prepare the coffee or long double espresso and pour into your favourite cup or mug.
2. With a spoon or piping bag fitted with a 14mm star tip, pipe the chantilly cream into a
rosette on top of the coffee. Serve and enjoy!
prep time: 10 minutes
makes: 2 1/2 cups
1 cup heavy (double) cream | whipping cream
2 1/2 tbsp confectioner's (icing) sugar
1. Begin by placing your large mixing bowl in the freezer to chill for 5 minutes.
2. Once chilled, remove the bowl from freezer and cream from fridge (cream must be
very cold to whip)
3. Pour the cream into chilled bowl and begin whisking with an electric mixer or whisk by hand. Once
the cream is thick, add the icing sugar and continue whisking until cream is firm.
4. Keep refrigerated until ready to use.