Finally, the post dedicated to this soy chantilly 😍💕 This recipe has been on my site many times over the past 5 years, but I know that some of you have occasionally had minor misgivings! I've estimated I've made it about 1000 to 1100 times, so don't worry, I'll guide you through it 😍🥰 It's very simple BUT it's a temperamental recipe. What I mean by that is that the steps are not technical at all, it's super basic. But when you modify even the slightest thing, it’s ruined! This recipe is A BASE and should not be used on its own (sorry for the capitalization, haha, it's just that I'm used to people telling me, "oh, but that's 50% fat": no, it should not be used that way). If you use it on its own, it will completely set in the refrigerator, it will be so set that you can play marbles with your chantilly dots 🥲 So, here are the 4 main ways I use it (but there are others, the possibilities are endless): - For a standard whipped cream: 2/3 of this chantilly, 1/3 of pastry cream - For a princess cream: 1/2 of this chantilly, 1/2 of pastry cream - For a fruit mousse: 2/3 of this chantilly, 1/3 of slightly jellied fruit pulp - For a tiramisu cream: 2/3 of this chantilly, 1/3 of thick soy yogurt Here are some recipes that you can type (in the search bar) on my website for the specific step-by-step, well-explained instructions, and the quantities for these recipes: - Pistachio vegan tiramisu - Vegan fruit tart - Vegan Christmas yule log with passion fruit and dulce de leche - Black forest style raspberry Christmas yule log