"Heavy Cream" Filling for Eclairs & Cream Puffs
I have two kinds of cream, and both are easy to make. Please feel free to pass it on, and GET COOKIN.......ENJOY !
Featured Pinch Tips Video
- 1 1/2 c
- heavy cream, cold
- 1/4 c
- fine sugar
- 1 tsp
- powdered sugar for dusting top of pastry
- piping bag and tips (zip-lock bag)
HEAVY CREAM RECIPE SHOULD BE MADE RIGHT BEFORE SERVING !
HEAVY WHIPPING CREAM SHOULD BE VERY COLD
1Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
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.
7With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional).