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My review
French Cream Filling
Kit Gay
"I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent."
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Ingredients
servings 49 calsOriginal recipe yields 16 servings (2 cups)
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Directions
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- 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 g fat; 2.4 g carbohydrates; 0.6 g protein; 16 mg cholesterol; 9 mg sodium. Full nutrition
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Reviews
Read all reviews 2125 Ratings
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Most helpful positive review
8/14/2006
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...
Most helpful critical review
3/19/2006
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. H...
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3/19/2006
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. H...
8/14/2006
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...
10/13/2000
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!
4/12/2008
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...
10/8/2006
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.
10/4/2001
I left out the milk and reduced sugar - great filling though as tastes GREAT, pipes well and stays firm for a long time.
4/8/2007
Made as per the directions. Whipped cream is much better. Why bother with this?