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⬇Topics of the video⬇
Start 00:00 - 00:29
What is Whipped Cream / Chantilly? 00:30 - 01:06
What types of cream are there? 01:07 - 01:32
Recommended temperatures 01:33 - 02:02
Why use each cream 02:03 - 02:28
Amount of Fat 02:29 - 02:55
Amount of sugar to incorporate 02:56 - 03:19
Implements to use 03:20 - 4:20
First Example 4:21 - 06:02
Second Example 06:03 - 06:59
Third Example 07:00 - 08:54
Colorimetry 08:55 - 10:50
Fourth Example 10:51 - 12:50
Final result 12:51 - 15:06
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