This recipe is best with
![Anchor Whipping Cream](https://cdn.kuali.com/wp-content/uploads/2020/04/17105313/product-anchor-whipping-cream.png)
Recipe Ingredient
- 250g whipping cream
- 50g icing sugar
- 1 tsp vanilla essence
Instructions
- Whip the cream with the vanilla and sugar into soft peak consistency.
- Spoon into a clean piping bag fitted with a plain nozzle.
- Split cooled choux puff into halves but do not detached. Pipe the cream into the éclairs/chantilly and place in the fridge to firm up while you make the chocolate icing.