About this recipe:I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent.
3/4 cup (180ml) thickened cream
1/4 cup (30ml) milk
1/4 cup (55g) icing sugar
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract
Directions Prep:15min › Ready in:15min
Mix thickened 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.