Reviewed: Jul. 23, 2011

I tried this and even though it taste delicious, it never would thicken. I also don't understand the point of the milk or the egg white.

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Reviewer:

melanie

Reviewed: Oct. 2, 2010

This did not turn out at all. nothing got stiff it just stayed liquid!!!!!!

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Reviewer:

erikagee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

Reviewed: Jan. 23, 2010

Very Light and delicious. We put it inside Cream Puffs from this site. Very Good.

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Reviewer:

Caitlin

Cooking Level: Intermediate

Home Town: Forestville, California, USA

Living In: Santa Rosa, California, USA

Reviewed: May 7, 2008

out of most people they would like this fod creation.but as for i , i loved it!

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Reviewer:

twilight9876

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: 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.

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Reviewer:

Kristin

Cooking Level: Intermediate

Reviewed: Nov. 21, 2007

Sooooo good. It definitely needs to be all cream, no milk, but I had no issues with it being runny. I let it sit in the fridge for about an hour and it got just a shade denser, I guess from falling a little: this was perfect, in my opinion. I used this recipe to fill puffs made from the "Cream Puff I" recipe. I love this!

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Reviewer:

Vivian B.

Reviewed: Apr. 8, 2007

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

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Reviewer:

Marcia W

Cooking Level: Intermediate

Reviewed: Feb. 21, 2007

Very good. Try piping them into beignets.

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Reviewer:

jody1

Reviewed: Oct. 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.

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Reviewer:

Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

Reviewed: 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!

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