"HEAVY CREAM" FILLING FOR ECLAIRS & CREAM PUFFS

Provided by Areatha Daniels

Time 5m

Number Of Ingredients 7

Previous Next

HEAVY CREAM RECIPE SHOULD BE MADE RIGHT BEFORE SERVING !
HEAVY WHIPPING CREAM SHOULD BE VERY COLD
1 1/2 c heavy cream, cold
1/4 c fine sugar
1 tsp vanilla
*** powdered sugar for dusting top of pastry
1 piping bag and tips (zip-lock bag)

Steps:

1. Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
2. Add 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....
3. Mix on high speed until thick and creamy Cream is done! STOP EATING IT ! Leave some for the pastry.
4. Cut 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
6. Began to fill piping bag with cream, (fill only half full) Shake bag to move cream to tip, and remove air pockets. twist top.
7. With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional). ENJOY !