Cricket & Fig Chocolate will feature whole scratch-made pies for your Thanksgiving dinner. Call ahead to order a Texas Whiskey Pecan (alcohol-free upon request) for $42, or a Pumpkin Meringue for $35. Both are 11” tarts and will feed 8-12 people. Email info@cricketandfig.com or call 918-271-5199 to order by Saturday 11/19, and pick-up on Wednesday 11/23, or Thursday 11/24. We’ll be open Thanksgiving Day until 2 p.m.
Here is a recipe for Chantilly Cream that will go great with either pie/tart!
RECIPE:
Chantilly Cream
Ingredients:
2 cups Whipping Cream or Heavy Cream
4 tablespoon Granulated Sugar
1 teaspoon Vanilla Extract
Directions:
1) Combine all ingredients in a mixing bowl or the bowl of your stand mixer.
2) Mix with a whisk or the whisk attachment for your mixer to soft peaks.
3) Keep very cold.
NOTES:
Chantilly Cream is best served within an hour. It can be kept overnight, but it will deflate a little and become runny. You can rewhip it slightly to get the volume back, but be careful not to over whip.
Heavy Cream has a slightly higher fat content than Whipping Cream. I prefer Whipping Cream for it’s lightness, but Heavy Cream will produce a slightly firmer product that will last a little longer before deflating.