Double Cream.

flobadob | 13:09 Sun 15th Nov 2009 | Food & Drink

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I was making choux pastry cream buns today and the recipe says to use double cream for the filling. But how lomg do you have to whisk the cream? I done it for 5 mins but it is still runny. Does it actually get firm or is that the way it stays? Done it before with single cream which seemed firmer.

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keep going it will get there just don't over whip it

and can i have a cream bun when your done please

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Sorry dude, all gone, next time then.

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Double Cream.

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