WHIPPED EGG WHITES FOR ECLAIRS & CREAM PUFFS 101
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 !
Provided by Areatha Daniels
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 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 !
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