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Al preparar tu crema chantilly, endúlzala siempre con azúcar común. 🧁 El azúcar tradicional aporta dulzor e hidratación a la mezcla. Si en cambio utilizas azúcar pulverizada, sus componentes secantes deshidratarán la crema y harán que tu decoración se cuartee mucho más rápido en la nevera. 💡 Acompáñame en mis próximos talleres presenciales: 👩🏻‍🍳 📍 CARACAS: 📲 0424-2633882 • Sábado 17 Oct: Gelatinas Artísticas • Sábado 24 Oct: Rellenos de Vanguardia I • Sábado 31 Oct: Fondant básico • Domin
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