Vanilla whipped cream, shortbread hazelnuts

Preparation time: 20 min

Preheat your at 0 °F

• Vanilla Chantilly

  Vanilla bean                                     

  Make a lengthwise slit in the bean, then run the knife blade along the entire length of the bean to scrape out the vanilla seeds.

  Whipped Cream

  Remove the bowl of cream from the refrigerator, then add the vanilla and sugar. Using a whisk, whip the cream until stiff peaks form, being careful not to over-whip it.

  You want the cream to hold its shape well. Transfer the mixture to a pastry bag. Keep it in the refrigerator once whipped.

• Hazelnuts

  In a bowl, mix all the ingredients together. Once the hazelnuts are well coated with sugar, spread them out on a baking sheet lined with parchment paper.

  Place the baking sheet in the oven for 6 minutes (375°F). Once they have cooled completely, separate them with your fingers.