To make a whipped cream with success, you must whip the liquid cream when very cold in a very cold mixing bowl. Put the bowl of cream in the refrigerator for 30 minutes or cool over ice, beat with a hand whisk, mechanical or not. As soon as the cream thickens, add the sugar, spoon by spoon. Stop as soon as the cream remains stuck to the whisk when taken out of the bowl. Cut a lid out of each cream puff shell. Press the bottom with your thumb, fill with as much cream as possible, top with the lid. Sprinkle with confectioner╒s sugar. Using a narrow pastry tube, you can fill the shells very easily.
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For 6 already baked and non garnished cream puff shells:
2 cups thick cream and a glass of water or 3 cups unsweetened liquid cream
