French Cream Filling

French Cream Filling

21

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

Ingredients

{{adjustedServings}} servings 49 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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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Reviews

21
  1. 24 Ratings

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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!