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Photo of French Cream Filling by Kit Gay

French Cream Filling

Rated as 3.64 out of 5 Stars
 made it  |  21 reviews   |   photos

Recipe by:

"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 cals
Original recipe yields 16 servings (2 cups)

Directions

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  1. 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.
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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 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 21
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  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...

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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...

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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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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...

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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!

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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...

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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.

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I left out the milk and reduced sugar - great filling though as tastes GREAT, pipes well and stays firm for a long time.

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Made as per the directions. Whipped cream is much better. Why bother with this?

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Very good. Try piping them into beignets.

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

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