French Cream Filling

I use this filling for cream puffs and eclairs. It’s so light and fluffy and absolutely decadent.

Original recipe makes 2 cups


3/4 cup heavy whipping cream
1/4 cup milk
1/4 cup confectioners’ sugar
1 egg white, stiffly beaten
1/2 teaspoon vanilla extract


  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.


Calories: 49 kcal
Carbohydrates: 2.4 g
Cholesterol: 16 mg
Fat: 4.2 g
Fiber: 0 g
Protein: 0.6 g
Sodium: 9 mg