Slice the tops off the cream puffs, removing and discarding some of the pastry with your fingers. After post the basic dough for Eclairs and Cream Puffs, fellow Pinchers asked me to post the cream to use in them. When ready to fill cream puffs, add the heavy cream to a large bowl and use an electric hand mixer to whip to stiff peaks. There are only five ingredients in the pastry puffs and just three in the filling! I have two kinds of cream, and both are easy to make. Butter unsalted 2 tsp. 1/4 c. fine sugar. Fold the pudding mixture and whipped cream together using a spatula. Vanilla extract 1 C. All-purpose flour 4 large eggs Pinch of salt For the cream filling: 2 C. Heavy whipping cream ⅓ C. Whole milk 1 tsp. Ingredients For the puffs: 8 Tbsp. Just when we thought spring might have finally sprung in New Hampshire, we're back to the freezing temps here. Vanilla Lemon Whipped Cream Filled Easy Cream Puffs are light, airy and look spectacular but are oh so easy to make. https://theteachercooks.com/2011/04/13/cream-puffs-filled-with-whipped-cream 1 tsp ... About "Heavy Cream" Filling for Eclairs & Cream Puffs. This recipe uses real ingredients: butter, eggs and whipping cream. HEAVY WHIPPING CREAM SHOULD BE VERY COLD 1 1/2 c. heavy cream, cold. Whip them up and watch them disappear! An easy and impressive way to make a great dessert.