Remember when we made Pastry Cream and Creme Anglaise, how we whisked the warm milk into the cool eggs before returning them to the pot to cook?īy whisking a little of the chilled cream into the melted chocolate we lighten the texture of the chocolate. No worries, we’ll use one of the pastry kitchen’s most helpful techniques we’ll “liason” the chocolate into the cream. “Liason” means to slowly bring together two ingredients that have different textures or temperatures. If you simply dump the chocolate right in, there’s a good chance that the chocolate will immediately set up and form lumps of chocolate. Think about it, you’re mixing melted chocolate into chilled cream.
BRITISH WHIPPED CREAM RECIPE HOW TO
You might even wonder why you would need a recipe for whipped cream, anyway.Īlthough the ingredients are straight forward enough, one thing that might not be so obvious is how to mix the chocolate into the cream without getting lumps of chocolate.
The recipe only has 4 ingredients, so it’s obviously an easy one. I’ll show you how to make chocolate whipped cream. What’s better than whipped cream? Chocolate whipped cream! Use it to fill cake layers or as a topping for ice cream or hot chocolate.
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