Whipped Egg Whites for Eclairs & Cream Puffs 101

Whipped Egg Whites For Eclairs & Cream Puffs Recipe 101

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Areatha Daniels

By
@Reethy

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 !

Rating:

★★★★★ 1 vote

Comments:
Serves:
10
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

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  • MAKE SURE BOWL AND ALL INSTRUMENT ARE CLEAN AND FREE FROM OILS

  • 4 large
    egg whites
  • 1/2 c
    fine sugar
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    cream of tartar
  • 1 pinch
    salt

How to Make Whipped Egg Whites for Eclairs & Cream Puffs 101

Step-by-Step

  1. After making sure ALL instruments are free from oils

    saperate egg whites (one at a time) and put in mixing bowl.
  2. At medium speed beat until Frothy

    Add salt
  3. Add cream of tarter while still mixing,
  4. add vanilla, while still mixing (do not cut off mixer)
  5. Add 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 !
  6. Prepare piping bag by cutting tip and inserting pastry tip.

    Stand in glass, tip down.
  7. fill bag with cream (half full) twisting top to close
  8. Cut pastry in half

    If you need pastry, see "Eclairs & Cream Puff Dough 101"
  9. With firm pressure fill pastry, and retop

    springle with powdered sugar (optional)
  10. NOW YOU CAN EAT !

    ENJOY !

Printable Recipe Card

About Whipped Egg Whites for Eclairs & Cream Puffs 101

Main Ingredient: Eggs
Regional Style: Eastern European
Other Tags: Quick & Easy, For Kids, Healthy




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