French Cream Filling

20 Reviews

“I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.” - by Kit Gay

Ingredients

3/4 cup heavy whipping cream
1/4 cup milk
1/4 cup confectioners' sugar
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract

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Metric US

Original recipe yields 2 cups

Directions

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.

Nutrition

Amount Per Serving (16 total)

Calories
49 cal
2%

Fat
4.2 g
6%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (20)

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Katelyn Elizabeth

Mar. 24, 2006

"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. HOWEVER..." See more... I did not give up on this recipe. Instead, I played with it a bit and prefected it. for a 5-star filling, omit the milk, and use only whipping cream. This way it still stays light, but is thick enough to work with. The modified version is amazing in cream puffs! Thanks Kit for the recipe!"

Danielle

Aug. 14, 2006

"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 filli..." See moreng for a layer cake. I will definitely use this recipe again. Thanks!"

jspellman29

Jan. 8, 2004

"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!..." See more"

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