Skip to main content New<> this month
Get the Allrecipes magazine

French Cream Filling

Rated as 3.64 out of 5 Stars

"I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent."
Added to shopping list. Go to shopping list.

Ingredients

servings 49
Original recipe yields 16 servings (2 cups)

Directions

{{model.addEditText}} Print

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 49 calories; 4.2 2.4 0.6 16 9 Full nutrition

Explore more

Reviews

Read all reviews 21
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

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.

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?

Very good. Try piping them into beignets.

this filling was just great. will use this again for all my pastries