A classic for a reason. This light and fluffy vanilla whipped cream is the perfect filling for your classic cream puff. Voila your easy essential French pastry done in a flash - check out our Classic Choux Pastry here to complete the recipe!
Prep Time: 5 minutes
Total Time: 5 Minutes
Special Equipment: stand or hand mixer, piping bag and star piping tip.
400g Double Cream
1/2 tsp Vanilla Extract
2 tbsp Icing Sugar
Place all ingredients into the bowl of a stand mixer and turn to low/medium speed. (This can also be done with a hand mixer or by hand with a whisk).
Beat slowly until the cream begins to thicken. Stop mixing when the cream just begins to hold its shape - this gives it room to continue to firm up if not being used immediately.
Transfer to a piping bag, fitted with a star tip, and use to fill the inside of you halved choux pastry to finish your cream puffs!
Do not over mix! We recommend under-mixing your cream - it will continue to firm up as it sits.
Leave this step until just before you are ready to use the cream, otherwise it will break while it sits around.