Crème Pâtissière à la Vanille

Filling for Cream Puffs

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

To the cooled basic Crème Pâtissière add 3 stiffly beaten egg whites sweetened with 6 tablespoons