Chocolate Pastry Cream for Eclairs and Napoleons | America's Test Kitchen
A good éclair is more than the sum of its pastry, filling, and glaze parts—it’s a study in simple contrasts in texture and flavor. Fortunately, making excellent éclairs at home can be done with...
Ingredients
- 1 1/2 cups half-and-half
- 5 tablespoons sugar plus 1 teaspoon
- Pinch salt
- 3 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons cold unsalted butter cut into 2 pieces
- 2 ounces (57 grams) finely chopped bittersweet chocolate
- 1/2 teaspoon vanilla extract
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