French Cream Filling

    (27)
    15 mins

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


    24 people made this

    Ingredients
    Serves: 16 

    • 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 

    1. 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.
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    Reviews and ratings
    Global ratings:
    (27)

    Reviews in English (22)

    by
    54

    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... 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!  -  19 Mar 2006  (Review from Allrecipes US | Canada)

    by
    33

    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 filling for a layer cake. I will definitely use this recipe again. Thanks!  -  14 Aug 2006  (Review from Allrecipes US | Canada)

    by
    23

    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!  -  13 Oct 2000  (Review from Allrecipes US | Canada)

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