whipped egg whites for eclairs & cream puffs 101
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This is my fravorite cream to put in Light pastries. It is FAT FREE, and has a better taste to me. I promised one of my fellow PINCHER, I would give two (2) fillers for my Eclair & Cream Puffs 101 recipe. This can be use for MANY things. Give it a try.
ENJOY !
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yield
10 serving(s)
prep time
10 Min
method
No-Cook or Other
Ingredients For whipped egg whites for eclairs & cream puffs 101
- MAKE SURE BOWL AND ALL INSTRUMENT ARE CLEAN AND FREE FROM OILS
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4 lgegg whites
-
1/2 cfine sugar
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1 Tbspvanilla extract
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1 tspcream of tartar
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1 pinchsalt
How To Make whipped egg whites for eclairs & cream puffs 101
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1After making sure ALL instruments are free from oils
saperate egg whites (one at a time) and put in mixing bowl. -
2At medium speed beat until Frothy
Add salt -
3Add cream of tarter while still mixing,
-
4add vanilla, while still mixing (do not cut off mixer)
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5Add sugar slowly, mix on high speed until STIFF PEEKS from.
Creamy Egg Whites are ready !
STAY OUT OF THE BOWL !
If you eat this up, you can NOT add water to streach it out, thinking "no one will know" YES THEY WILL !
STAY OUT OF THE BOWL ! -
6Prepare piping bag by cutting tip and inserting pastry tip.
Stand in glass, tip down. -
7fill bag with cream (half full) twisting top to close
-
8Cut pastry in half
If you need pastry, see "Eclairs & Cream Puff Dough 101" -
9With firm pressure fill pastry, and retop
springle with powdered sugar (optional) -
10NOW YOU CAN EAT !
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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