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| French Cream Filling |
"I use this filling for cream puffs and eclairs. It's so light and fluffy and certainly decadent."
Ingredients :
- three/4 cup heavy whipping cream
- 1/4 cup milk
- 1/four cup confectioners' sugar
- 1 egg white, stiffly beaten
- 1/2 teaspoon vanilla extract
Instructions :
| Prep : | Cook : 16M | Ready in : |
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- Mix heavy cream with the milk and beat until stiff. Fold inside the sugar, overwhelmed egg white and vanilla. Gently blend till all sugar is incorporated. Pipe into cornucopias, or exclusive kinds of puffed pastry.
Notes :
- This recipe carries uncooked egg. We advocate that pregnant girls, young children, the aged, and the infirm do not devour uncooked egg. Learn greater about egg safety from our article, Making Your Eggs Safe.
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