The art of french pastry phần 263

PHOTO 2 Soft peaks: After 20 more seconds of whipping on high the cream is now at the soft peaks stage When cream is at this stage its texture is very good for mousse making because it folds well with other mixtures Should you want to sweeten or flavor your cream, this is when you would do it Sweetened whipped cream is called crème chantilly PHOTO 3 Stiff peaks: After 10 more seconds of whipping on high, the cream is at the stiff stage Stiff whipped cream is good for piping ...whipped cream is called crème chantilly PHOTO 3 Stiff peaks: After 10 more seconds of whipping on high, the cream is at the stiff stage Stiff whipped cream is good for piping