Equipment and Eclair Recipes:
A few months ago, one of my readers asked for a video of pastry cream that is tasty, light, and sturdy enough to pipe. Here it is. This recipe is adapted from Rose Levy Beranbaum’s The Pie and Pastry Bible.
2 large eggs (100 grams weighed without the shell)
4 Tbsp corn starch (32 grams)
242 g whole milk (1 cup)
242 g cream (1 cup)
1/2 cup sugar (100 grams)
1/2 Vanilla bean, split lengthwise (or 1 and 1/2 tsp vanilla extract added in the end)
Pinch of salt
3 Tbsp unsalted butter (42 grams), cut into 3 pieces
1 recipe chilled pastry cream and 1 (or up to 2, which is my preference) recipe stabilized whipped cream (https://youtu.be/ePL6RAIa7kM). The procedure is in the above video.