in-fat emulsion; the fat encapsulates the water When the cream is frozen, the water in the “fat capsules” turns into crystals and breaks through them, making the emulsion collapse; defrosted cream will still be usable for ganaches or sauces, but cannot be made into whipped cream I run some ice cubes in the bowl for 10 seconds, then I dry the bowl You could also chill your bowl in the freezer Cream should always be whipped quickly because you need to incorporate air into it as fast as possible so that the cream stays cold and holds the air well Imagine, for instance, that you are working in a warm kitchen and whipping heavy cream on medium: the warm air in the kitchen will quickly soften the butterfat in the cream and make the foam collapse Always use enough cream so that the whisk makes contact with all of the liquid Otherwise it will not be efficient and will take forever to make a foam Since I want you to whip quickly, my advice is to wrap a large piece of plastic wrap around the top of the bowl and around the mixer so that it doesn’t splatter everywhere Don’t walk away from the mixer, as the cream whips very quickly JACQUY’S TAKEAWAYS >> When you build a croquembouche you need to make sure that the puffs are small and well baked As soon as puffs are filled with cream they are on their way to becoming soggy A larger puff will have a bigger cream-to-pastry ... quickly, my advice is to wrap a large piece of plastic wrap around the top of the bowl and around the mixer so that it doesn’t splatter everywhere Don’t walk away from the mixer, as the cream whips very quickly... will quickly soften the butterfat in the cream and make the foam collapse Always use enough cream so that the whisk makes contact with all of the liquid Otherwise it will not be efficient and will take... that the cream stays cold and holds the air well Imagine, for instance, that you are working in a warm kitchen and whipping heavy cream on medium: the warm air in the kitchen will quickly soften the