Recipe of the flexible cream "chantyflex" for flower piping. Brazilian cream chantyflex.

Chantyflex cream

Ingredients
200g – condensed milk.
100g – sour cream (25% fat).
2 tbs - milk/cream powder
80g - powdered sugar
8g gelatin + 50g water
150g corn starch + 250g water
90g heavy cream (33-35% fat)

Process:
1. Soak gelatin and put it into the fridge for at least 30 min, the most being 24 hours.
2. Combine condensed milk, sour cream, milk/cream powder and powdered sugar.
3. Mix cornstarch and water in a separate bowl.
4. Add cornstarch mixture into mixture from stage 2 and mix thoroughly with a blender. Make sure there are no lumps left.
5. Melt soaked gelatin until liquid in the microwave using defrost mode. Do not boil!
6. Pour the mixture from stage 4 into a thick-walled sauce pan/frying pan with non-stick coating and add melted gelatin.
7. Put the pan on medium heat and boil the mixture until thick constantly stirring. The cream will combine in one bulk.
8. Put the cream into the bowl, add heavy cream and mix with a blender on medium speed. You need to combine heavy cream and boiled cream until homogeneous.

You can freeze/defrost chantyflex cream. Flowers made of chantyflex can also be frozen. To restore chantyflex after freeze simply heat it in the microwave until working condition.

For more details, watch the video “Freezing and defrosting chantyflex”:    • Замораживаем крем шантифлекс chantyfl...  

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