Parisian Cream

For the Parisian cream, heat the liquid whipped cream with the butter and sugar in a saucepan. Then dissolve the chocolate in the warm whipped cream-butter-sugar mixture.

Mix the mixture and chill in the refrigerator for a few hours (preferably overnight). After chilling, whip the cream again with a mixer.

Then it is ready for further processing.

Preparation Tip:

You can then easily fill the Parisian cream into a piping bag and use it as a topping for cupcakes, for example.

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