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French Cream Filling

"I use this filling for cream puffs and eclairs. It's so light and fluffy and truly decadent."

Ingredients :

three/4 cup heavy whipping cream
1/4 cup milk
1/four cup confectioners' sugar
1 egg white, stiffly crushed
half of teaspoon vanilla extract

Instructions :

Prep :	Cook : 16M	Ready in :

Mix heavy cream with the milk and beat until stiff. Fold in the sugar, crushed egg white and vanilla. Gently blend till all sugar is incorporated. Pipe into cornucopias, or specific types of puffed pastry.

Notes :

This recipe carries raw egg. We propose that pregnant girls, younger kids, the elderly, and the infirm do now not devour uncooked egg. Learn greater about egg safety from our article, Making Your Eggs Safe.

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