21 Aug 2015
Whipped cream is very often used to complete a patisserie recipe. As much as customers adore plain whipped cream, they also love innovation. Here's how to add superior tasting white, dark or milk chocolate to your recipe.
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Working method
- Heat the cream and Chantypak and add the invert sugar (if applicable) until 60°C.
- Pour on the chocolate and mix well until you obtain a homogeneous texture.
- Leave it in the fridge for 12h at 4 to 6°C.
- Whip it like a chantilly using a whisk.
Some Tips:
- do not use this recipe as a mousse application
- temperature of using is important before whipping (+4°C- +6°C).
For more step-by-step recipes, background information and tips and tricks, visit our our website or contact your local Puratos representative!
