"heavy cream" filling for eclairs & cream puffs
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After post the basic dough for Eclairs and Cream Puffs, fellow Pinchers asked me to post the cream to use in them.
I have two kinds of cream, and both are easy to make. Please feel free to pass it on, and GET COOKIN.......ENJOY !
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(2)
yield
10 serving(s)
prep time
5 Min
method
No-Cook or Other
Ingredients For "heavy cream" filling for eclairs & cream puffs
- HEAVY CREAM RECIPE SHOULD BE MADE RIGHT BEFORE SERVING !
- HEAVY WHIPPING CREAM SHOULD BE VERY COLD
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1 1/2 cheavy cream, cold
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1/4 cfine sugar
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1 tspvanilla
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***powdered sugar for dusting top of pastry
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1piping bag and tips (zip-lock bag)
How To Make "heavy cream" filling for eclairs & cream puffs
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1Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
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2Add sugar slowly while still mixing, add vanilla
I know you want to taste it " go on, taste it". Now make adjustment to the sugar if you want more. This is also the time to add any "special Libations" =rum, kahlua', coffee.... -
3Mix on high speed until thick and creamy
Cream is done! STOP EATING IT ! Leave some for the pastry. -
4Cut small whole in bag and insert piping tip.
hang in drinking glass (tip down) -
5*Cut open pastries
DON'T HAVE PASTRY ? SEE= ECLAIR & CREAM PUFF DOUGH 101 -
6Began to fill piping bag with cream, (fill only half full) Shake bag to move cream to tip, and remove air pockets.
twist top. -
7With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional).
ENJOY ! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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