- 250g whipping cream
- 50g icing sugar
- 1 tsp vanilla essence
- 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.