- Dispense the Pot de Creme into the casserole puff tarts. Garnish with the Vanilla Chantilly Cream, cocoa powder, and a raspberry.
1Pot de Creme
- In a saucepan, bring the heavy cream to a boil. Add the pot de crème mix and return the mixture to a boil, whisking constantly for 2 to 3 minutes. Dispense as desired.
2Vanilla Chantilly Cream
- Combine the ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip until medium peaks form.
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