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!
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!
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 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.
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
