Step 1

Pour liquid cream into a container. Incise the vanilla bean with a pointed knife, cutting it over the length (1). Scrape the inside of the vanilla bean to pick the seeds, and then add them and the bean to the cream (2). Cover with transparent film and put it in the fridge for one night. Take off the bean and filter the cream to remove the vanilla seeds. Whip the cream with a whisk and add the powdered sugar (3).

Step 2

Add the sugar little by little, while continuing to whip the cream (that will have to be quite compact (5). Store the Chantilly cream (in the refrigerator.