• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 250g whipping cream
  • 50g icing sugar
  • 1 tsp vanilla essence


  1. Whip the cream with the vanilla and sugar into soft peak consistency.
  2. Spoon into a clean piping bag fitted with a plain nozzle.
  3. Split cooled choux puff into halves but do not detached. Pipe the cream into the ├ęclairs/chantilly and place in the fridge to firm up while you make the chocolate icing.

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