Pastry Cream for Eclairs and Napoleons

Name: Pastry Cream for Eclairs and Napoleons
Yield: Serves 8 (Makes about 2 cups)
Ingredients: 3 , egg yolks; 1 teaspoon, vanilla extract; 2 tablespoons, cornstarch; 2 tablespoons, cold unsalted butter cut into 2 pieces; 1 1/2 cups, half-and-half; Pinch, salt; 5 tablespoons, sugar plus 1 teaspoon

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Desserts or Baked Goods

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Often considered a rarefied French pastry, Napoleons are almost never attempted outside of commercial bakeries. Could we create a recipe that is doable for home cooks and yields delicious results that are worth the effort?

SERVES8 (Makes about 2 cups)

WHY THIS RECIPE WORKS

For our Napoleons recipe, we worked on a scaled-down version of our Quick Puff Pastry recipe. Then we figured out how to achieve level puff pastry layers for our Napoleons recipe, so they could be spread with pastry cream and stacked. We fo...

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