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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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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