Chantilly cream

2 eggs : The yolks give richness and color to the custard, while the egg whites can be used in other preparations.
70g of 00 flour : Acts as a thickener, ensuring a smooth and creamy consistency.
500ml whole milk : Adds creaminess and full flavour to the custard base.
1 lemon zest : Gives a fresh, citrusy aroma, balancing the sweetness.
100g of sugar ( 80g for the cream and 20g for the cream) : Sweetens both the custard and the whipped cream, creating a perfect balance.
250 ml of fresh cream : When whipped, it gives lightness and volume to the Chantilly Cream .

Fresh Eggs : Using fresh eggs ensures a tastier and safer cream.
00 flour : Prefer a fine flour to avoid lumps in the cream.
Whole Milk : Whole milk offers a richer texture than skim milk.
Untreated Lemon Zest : Make sure the lemon is organic to avoid pesticide residues.
Granulated and icing sugar : Granulated sugar is ideal for custard, while icing sugar integrates better with whipped cream.
Fresh cream with at least 30% fat : An adequate percentage of fat is essential for stable whipping.