French Cream Filling Recipe - Allrecipes.com
French Cream Filling Recipe

French Cream Filling

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 Edit and Save

Original recipe makes 2 cups Change Servings

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Mar 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!

 
Jan 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!

 
Apr 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.

 
Oct 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.

 
Jun 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.

 
Apr 08, 2007

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

 
Feb 21, 2007

Very good. Try piping them into beignets.

 

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Nutrition

  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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