Crème Chantilly from Poh Bakes 100 Greats (page 203) by Poh Ling Yeow

  • thickened cream
  • pure icing sugar

  • EYB Comments

    Can substitute icing sugar mixture for pure icing sugar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grand Marnier chocolate soufflé; Quince clafoutis; Marbled chocolate salted caramel peanut tart; Blueberry Bakewell tart; Baked lime and chocolate tart; Rum babas; Angel food cake; German red wine cake (Rotweinkuchen); German tree cake (Baumkuchen); Peaches baked with amaretti; Upside-down cherry polenta cake with balsamic caramel; Mum's apple custard cake; Fig, coconut and orange syrup cake; Rustic pear, hazelnut and prune cake; Silken pear cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute icing sugar mixture for pure icing sugar.

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