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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twilight9876

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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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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Kristin

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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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Vivian B.

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Reviewed: Apr. 8, 2007

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

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Marcia W

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

Very good. Try piping them into beignets.

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jody1

Cooking Level: Expert

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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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Rainbow

Cooking Level: Beginning

Home Town: Shenzhen, Guangdong Province, China

Living In: Burnaby, British Columbia, Canada

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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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Danielle

Cooking Level: Expert

Home Town: Grand Isle, Vermont, USA

Living In: Interlachen, Florida, USA

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Reviewed: Mar. 19, 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!

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Katelyn Elizabeth

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Reviewed: Jun. 15, 2005

This recipe is fantastic! The former rater who gave it a bad rap clearly did not follow directions. It will be a shame if people pass it up because of it. I used it to fill cream puffs for my husband on our anniversary. Thank you for a great treat.

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CMDAHLQUI

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Reviewed: May 26, 2005

The cream did not stiffen as expected. In fact, after the addition of the beaten eggs, the cream became rather watery and could not be used at all.

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CAMPYCAPYBARA

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Reviewed: May 23, 2005

Very Good! I used this in cream puffs for a baby shower and everyone loved it. I made them hours before and they stayed perfect. I added a little extra sugar because I like it really sweet. Thank you!

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CKROEZE

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Reviewed: Apr. 9, 2005

This is truly a light and creamy filling for cream puffs, and I am proud to give Kit Gay credit for this great addition to my collection. As a single man it is difficult to find a great pastry filling that I can put together quickly for friends here in Massachusetts, and this fits the bill perfectly!

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Mac McCuller

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Natick, Massachusetts, USA

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Reviewed: Dec. 26, 2002

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

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ERICA FIX

Home Town: Conneaut, Ohio, USA

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Reviewed: Dec. 1, 2002

Delicious and oh so easy to make....Thank you Kit!

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SUNNI-ONE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Greensburg, Indiana, USA

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Reviewed: Oct. 4, 2001

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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PBNISH

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Reviewed: Oct. 13, 2000

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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