French Cream Filling

Rating: 3.68 stars
28 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5

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

By Kit Gay

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Recipe Summary

Servings:
16
Yield:
2 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • 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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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, How to Make Your Eggs Safe.

Nutrition Facts

Per Serving:
49 calories; protein 0.6g; carbohydrates 2.4g; fat 4.2g; cholesterol 15.6mg; sodium 9.3mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Danielle
Rating: 5 stars
08/14/2006
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 filling for a layer cake. I will definitely use this recipe again. Thanks! Read More
Helpful
(36)

Most helpful critical review

Katelyn Elizabeth
Rating: 3 stars
03/25/2006
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. 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! Read More
Helpful
(55)
28 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
Katelyn Elizabeth
Rating: 3 stars
03/24/2006
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. 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! Read More
Helpful
(55)
Danielle
Rating: 5 stars
08/14/2006
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 filling for a layer cake. I will definitely use this recipe again. Thanks! Read More
Helpful
(36)
jspellman29
Rating: 5 stars
01/08/2004
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! Read More
Helpful
(23)
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Kristin
Rating: 3 stars
04/12/2008
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 done with it with less trouble than this recipe. Final product was was very very soft light in texture and delicate. It didn't stand up very well to the 3-hour delay between filling eclairs and serving them. Read More
Helpful
(10)
Pieter B.
Rating: 4 stars
06/21/2003
I left out the milk and reduced sugar - great filling though as tastes GREAT pipes well and stays firm for a long time. Read More
Helpful
(9)
Rainbow
Rating: 3 stars
10/08/2006
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. Read More
Helpful
(9)
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Marcia W
Rating: 1 stars
04/08/2007
Made as per the directions. Whipped cream is much better. Why bother with this? Read More
Helpful
(8)
jody1
Rating: 5 stars
02/21/2007
Very good. Try piping them into beignets. Read More
Helpful
(6)
ERICA FIX
Rating: 5 stars
01/25/2004
this filling was just great. will use this again for all my pastries Read More
Helpful
(5)
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