Bakers Note; For a rich vanilla flavor, steep a whole vanilla bean in warm cream overnight. The vanilla-infused cream should be chilled for at least 6 hours, or preferably overnight, before whipping. Plan your preparation time accordingly.

Creme Chantilly

• Using a whole vanilla bean in this recipe really amplifies the vanilla flavor for a well-worth-it vanilla explosion in the cream.
   
• Split a vanilla bean lengthwise with a paring knife, add to the 500-gram heavy cream and 1 or two teaspoons of vanilla bean paste in a medium saucepan, and bring to a simmer, it's important to warm the cream to properly infuse the vanilla flavor. Ideally, the cream should be heated to about 70°C / 158°F to 80°C / 176°F. At this temperature range, the vanilla bean releases its flavor most effectively into the cream, giving you that lovely, rich vanilla taste in your crème chantilly. However, it's also important to avoid overheating, as this can lead to the cream separating or forming a skin.
   
• Remove the mixture from heat, pour into an airtight container, and steep overnight for the ultimate vanilla flavor in the cream. I recommend using a container with a secure, airtight lock to ensure the best results. You might wonder about using plastic wrap, but in this case, it's not necessary. The main purpose of plastic wrap is to prevent a skin from forming on the cream and to keep the infusion airtight. However, a well-sealed airtight container will do the job just as effectively. Additionally, skipping the plastic wrap avoids the issue of vanilla beans sticking to it. When vanilla beans stick to plastic wrap, some
   
• The next day, pull the vanilla-infused cream out of the fridge. Remove the airtight lock, pull out the vanilla bean, squeeze out all of the gooey vanilla seeds, and add them back into the cream (discard the vanilla bean pod) and give it a quick whisk. 
   
• Bakers Note; An electric beater is recommended for whipping the cream, as it allows for greater control over the texture. Creme Chantilly transforms quickly during whipping – it takes only minutes to reach the ideal consistency. Watch closely, as there's a fine line between softly whipped and over-mixed cream. The goal is a billowy and smooth texture.
   
• The next day, remove the vanilla bean from the chilled cream, extract and add back the vanilla seeds, and discard the pod. Give the mixture a quick whisk. Use 550 grams of the vanilla-infused cream and 50-75 grams of powdered sugar. Beat with an electric beater on medium speed until just thick, about 2-3 minutes. Finish by hand: Gently whip the cream with a spatula to achieve a medium-soft consistency.
• Use immediately to fill your cakes with. 
   
• Refrigerate leftovers in an airtight container for 3-4 days ( depending on the expiration date of your cream) before using, and briefly re-whip to restore its light and silky texture.