French Cream Filling

French Cream Filling


"I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent."


servings 49 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Mix heavy cream with the milk and beat until stiff. Fold in the sugar, beaten egg white and vanilla. Gently mix until all sugar is incorporated. Pipe into cornucopias, or different types of puffed pastry.
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  1. 24 Ratings


Sorry Kit, but this recipe just didn't do it for me. I followed the directions exactly, and I was a little disappointed. The filling was light, I'll give you that, but it was also quite runny. H...

I took the advice of the person who suggested replacing the milk with more cream, and this was AWESOME. It was so perfect. I folded in some raspberries that I tossed in sugar, and used this as a...

So light and creamy! I used it in my eclairs and it was wonderful. Preserved very well in the refridgerator. Not too sweet or sticky. Great for pastries. I highly recommend!

Yummy, but I'm not clear on the point of the egg white and milk. If I wanted to end up with something that tasted exactly like whipped cream, I would have just whipped the heavy cream and had do...

I left out the milk and reduced sugar - great filling though as tastes GREAT, pipes well and stays firm for a long time.

Made as per the directions. Whipped cream is much better. Why bother with this?

maked plenty..very watery and sweet. leaked out of my cream time i would omit milk, add less sugar, and add only a little bit of egg white. thank you for the recipe tho.

Very good. Try piping them into beignets.

this filling was just great. will use this again for all my pastries