I'm gonna let you in on the secret recipe every upscale bakery in Paris uses because it's freezeable, pipable, beautiful, absolutely perfection whipped cream that holds up for days and it takes two minutes to make. Ingredient one: mascarpone. Ingredient two: heavy cream. Every single time I go see a celebrity or I have a super important event that I'm gonna wow some people with, this is what I make. Once you've added your mascarpone and your heavy cream, add in some really good vanilla bean paste. Now, usually I'm breaking this down for you so you can see every step, but to kick this up the way we do it in Paris, you're gonna put your vanilla bean paste into your heavy cream and boil it a few days ahead of time to infuse that vanilla and maximize the flavor. Right now, I'm just doing this for something on TV today, so I didn't weigh it out because you want to sweeten it as little or as much as you want depending on what you're using the mousse for. Any recipe that you would use whipped cream for, you can use this instead to be able to freeze it, stack it in between cake layers, and have something that's also pipable. Now, we're just gonna whip it up. Once it's stiff peaks, you're done. Do not overmix it, but look how thick, luscious, and absolutely beautiful this cream is. And like I said, you can pipe it because it holds up its shape. You can pipe it in between cake layers, you can make a cake, whatever you want. This cream is life-changing. I can't express that enough. Oh, and it's in my cookbook. If you want to learn more about how to make a bunch of super elevated French recipes, you can always comment cookbook and get a signed copy. I'm doing this for a TV segment today. So I didn't weigh out a little powdered sugar and I didn't weigh it out because you want to sweeten it as little or as much as you want depending on what you're using the mousse for. Any recipe that you would use whipped cream for, you can use this instead to be able to freeze it, stack it in between cake layers, and have something that's also pipable. Now, we're just gonna whip it up. Once it's stiff peaks, you're done. Do not overmix it, but look how thick, luscious, and absolutely beautiful this cream is. And like I said, you can pipe it because it holds up its shape. You can pipe it in between cake layers, you can make a cake, whatever you want. This cream is life-changing. I can't express that enough. Oh, and it's in my cookbook. If you want to learn more about how to make a bunch of super elevated French recipes, you can always comment cookbook and get a signed copy. Je vous aime.
