Original recipe yields 16 servings
Based on a 2,000 calorie diet
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 puffs..next time i would omit milk, add less sugar, and add only a little bit of egg white. thank you for the recipe tho.