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Whipped Cream Puff Filling

A classic for a reason. This light and fluffy vanilla whipped cream is the perfect filling for your classic cream puff. Voila your easy essential French pastry done in a flash - check out our Classic Choux Pastry here to complete the recipe!

Prep Time: 5 minutes

Total Time: 5 Minutes

Special Equipment: stand or hand mixer, piping bag and star piping tip.


400g Double Cream

1/2 tsp Vanilla Extract

2 tbsp Icing Sugar


  1. Place all ingredients into the bowl of a stand mixer and turn to low/medium speed. (This can also be done with a hand mixer or by hand with a whisk).

  2. Beat slowly until the cream begins to thicken. Stop mixing when the cream just begins to hold its shape - this gives it room to continue to firm up if not being used immediately.

  3. Transfer to a piping bag, fitted with a star tip, and use to fill the inside of you halved choux pastry to finish your cream puffs!


  1. Do not over mix! We recommend under-mixing your cream - it will continue to firm up as it sits.

  2. Leave this step until just before you are ready to use the cream, otherwise it will break while it sits around.

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